Creamy Banana Ice Cream with Tahini and Sea Salt

Name: Creamy Banana Ice Cream with Tahini and Sea Salt
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 7 scoops
Cuisine: Amerikanische Küche
Ingredients: 3 large ripe bananas; 200 ml whipping cream (min. 32% fat); 2 tbsp tahini paste; 2 tbsp honey or maple syrup; ½ tsp vanilla extract; 1 pinch sea salt flakes; 1 handful pecan nuts; 1 handful dark chocolate

7 scoops

Under an hour

New

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Ingredients

3 large ripe bananas
200 ml whipping cream (min. 32% fat)
2 tbsp tahini paste
2 tbsp honey or maple syrup
½ tsp vanilla extract
1 pinch sea salt flakes
1 handful pecan nuts
1 handful dark chocolate

Preparation

1
Peel the bananas and fry them in a dry pan for about 2-3 minutes on both sides until golden brown. This caramelizes the fruit sugar and intensifies the flavor. Let the bananas cool completely, then freeze them for at least 2 hours (or overnight).
2
Place the frozen bananas together with the whipping cream, tahini paste, honey (or maple syrup), vanilla extract, and a pinch of sea salt in a powerful blender. Process everything into a completely smooth, creamy mixture.
3
Roughly chop the pecans and dark chocolate. Fold most of it into the ice cream mixture, setting aside a small portion for decoration.
4
Pour the mixture into a freezer-safe container and freeze for at least 6 hours (preferably overnight). Serve the finished ice cream in bowls and sprinkle with the remaining nuts and chocolate pieces.

Tip

For a vegan version, you can replace the whipping cream with coconut milk (the solid part) or a plant-based cream alternative.

Knuspr-Küche

Tipp: Wenn Sie das Eis besonders cremig mögen, lassen Sie es vor dem Servieren etwa 5-10 Minuten bei Zimmertemperatur antauen. So lassen sich perfekte Kugeln formen!