Description: This is not your average ice cream. It’s a ridiculously easy, intensely flavorful, and surprisingly healthy “nice” cream made with frozen bananas, decadent tahini chocolate sauce, and a few simple ingredients. It’s the perfect dessert for those hot summer days or when you’re craving something sweet without the guilt. This recipe uses the magic of frozen bananas to create a creamy, scoopable treat that will have you questioning if it’s really ice cream!
Why You Will Love This Recipe:
- Effortless Elegance: This recipe requires minimal effort and delivers maximum flavor. It’s perfect for busy weeknights or impromptu gatherings.
- Naturally Sweetened: Made with bananas and maple syrup, this ice cream offers a healthier alternative to traditional refined sugar-laden options.
- Dairy-Free Delight: This recipe is entirely dairy-free, making it suitable for vegans and those with lactose intolerance.
- Unique Flavor Profile: The combination of banana, chocolate, and tahini creates a complex and addictive flavor profile that is both sweet and subtly nutty.
- Customizable: Easily adapt the recipe to your preferences by adding different toppings, spices, or even a splash of your favorite liqueur.
- Freezer-Friendly: Make a big batch and store it in the freezer for whenever a craving strikes.
Introduction
Forget the ice cream machine and the lengthy churning process. This Banana, Chocolate & Tahini Cheat’s Ice Cream is a revelation in the world of frozen desserts. The secret lies in frozen bananas, which, when blitzed in a food processor, transform into a creamy, dreamy base that rivals traditional ice cream. But what takes this recipe to the next level is the luscious tahini chocolate sauce. Tahini, a sesame seed paste, adds a rich, nutty depth that complements the sweetness of the banana and the intensity of the cocoa.
This recipe is perfect for those looking for a healthier, dairy-free dessert option without sacrificing flavor or indulgence. It’s a great way to use up overripe bananas and create a treat that the whole family will love. The tahini chocolate sauce is equally impressive, offering a sophisticated twist on classic chocolate sauce that’s both comforting and exciting.
Ingredients:
For the “Nice” Cream:
- 8 large ripe bananas, cut into 1-inch chunks (approximately 800-900 grams, peeled weight)
- 80-120 ml (1/3 cup – 1/2 cup) milk (dairy or non-dairy, depending on preference; almond milk, oat milk, or coconut milk work well)
For the Tahini Chocolate Sauce:
- 100 ml (about 1/2 cup) tahini (look for good quality tahini that is smooth and runny)
- 80 ml (1/3 cup) maple syrup (or agave nectar, honey for non-vegan option)
- 1 tsp vanilla extract
- 50 g (1/2 cup) cocoa powder (unsweetened)
- Pinch of espresso powder (optional, enhances the chocolate flavor)
- Pinch of salt
- 120 ml (1/2 cup) hot water, plus more if needed
For Topping (Optional):
- 4 large ripe bananas, peeled and sliced
Preparation:
Step 1: Prepare the Tahini Chocolate Sauce
In a heatproof bowl, thoroughly stir the tahini to ensure it is smooth and emulsified. Add the maple syrup and vanilla extract to the bowl.
In a separate container boil water
Gradually add 120ml of hot water to the tahini mixture, whisking continuously until well combined.
Sift in the cocoa powder and espresso powder (if using) into the tahini mixture. This prevents lumps and ensures a smooth sauce.
Add a pinch of salt. Whisk all the ingredients together until you achieve a smooth and glossy sauce. If the sauce is too thick, add a tablespoon more of hot water at a time until you reach the desired consistency. The sauce should be pourable but not too thin. Set aside.
Step 2: Freeze the Bananas
Peel and cut the 8 bananas into 1-inch chunks. Spread the banana chunks in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together and ensures even freezing.
Place the baking sheet in the freezer and freeze the banana chunks for at least 1 hour, or until solid. Freezing them for longer is fine; just make sure they are completely frozen.
Step 3: Blitz the Bananas into “Nice” Cream
Remove the frozen banana chunks from the freezer. Place them in a high-speed food processor. You may need to do this in batches depending on the size of your food processor.
Start processing the bananas. Initially, they will crumble and look like breadcrumbs. Be patient and continue processing.
Gradually add the milk, starting with 80ml (1/3 cup), a tablespoon at a time while processing. The amount of milk needed will depend on the ripeness and water content of your bananas. You’re aiming for a smooth, creamy consistency, similar to soft-serve ice cream. Add more milk as needed, but be careful not to add too much, or the ice cream will become too liquid.
Continue processing until the mixture is completely smooth and creamy. This may take a few minutes, so be patient. Scrape down the sides of the food processor as needed.
Step 4: Serve and Enjoy!
Immediately scoop the banana “nice” cream into bowls.
Drizzle generously with the prepared tahini chocolate sauce.
Top with slices of fresh banana for added flavor and texture.
Step 5: Store Any Leftovers (Optional)
If you have any leftover “nice” cream, you can store it in an airtight container in the freezer for up to 3 months. However, it will become quite hard, so you may need to let it thaw for a few minutes before scooping. The tahini chocolate sauce can be stored in an airtight container at room temperature for up to 4 days.
COOKING Rating:
- Ease of Preparation: 5/5 (Super easy!)
- Taste: 5/5 (Delicious and satisfying)
- Health Factor: 4/5 (Naturally sweetened and dairy-free)
Serving Suggestions:
- Serve as a refreshing dessert on a hot day.
- Enjoy as a healthier alternative to traditional ice cream.
- Top with other toppings like chopped nuts, shredded coconut, berries, or a sprinkle of sea salt.
- Pair with a warm brownie or cookie for an extra indulgent treat.
- Use as a base for smoothies or milkshakes.
Tips:
- Use very ripe bananas for the best sweetness and flavor. The riper the bananas, the sweeter and creamier the ice cream will be. Bananas with brown spots are ideal.
- Freeze the bananas in a single layer to prevent them from sticking together.
- Don’t add too much milk at once; add it gradually until you reach the desired consistency.
- If your food processor is struggling, let the bananas thaw for a few minutes before processing.
- For a richer chocolate flavor, use dark cocoa powder.
- Adjust the amount of maple syrup to your preference. If you prefer a less sweet ice cream, reduce the amount.
- For a vegan option, ensure that the maple syrup you are using is certified vegan, as some maple syrup production methods may involve animal products.
Prep Time:
- 10 minutes
Cook Time:
- 0 minutes (Only assembling)
Total Time:
- 1 hour 10 minutes (including freezing time)
Nutritional Information:
(Approximate values per serving, excluding toppings. These values can vary widely based on banana size, amount of added milk and size of serving)
- Calories: 300-350
- Protein: 5-7g
- Sodium: 50-70mg
Conclusion
This Banana, Chocolate & Tahini Cheat’s Ice Cream is a game-changer for anyone looking for a quick, easy, and healthy dessert option. The creamy banana base, combined with the rich and nutty tahini chocolate sauce, creates a flavor explosion that will leave you wanting more. It’s a perfect treat for those with dietary restrictions or anyone who simply wants to enjoy a guilt-free indulgence. So, grab those ripe bananas, fire up your food processor, and get ready to experience ice cream like never before!
Questions and Answers About This Recipe:
Q1: Can I use frozen banana slices instead of chunks?
A: Absolutely! Frozen banana slices work just as well as chunks. The key is to ensure that the bananas are frozen solid before processing. Slices might actually be slightly easier to process, as they will break down more readily in the food processor. Whether you choose slices or chunks, the most important thing is to spread them out on a baking sheet in a single layer before freezing to prevent them from sticking together.
Q2: I don’t have tahini. Can I substitute it with something else?
A: While tahini is essential for achieving that distinctive nutty flavor in the chocolate sauce, you can try substituting it with other nut butters, though the flavor profile will be different. Almond butter or cashew butter would be the closest in terms of consistency and mild flavor. However, keep in mind that each nut butter has its own unique taste, which will impact the final flavor of the sauce. For instance, peanut butter would be too overpowering and would completely change the character of the sauce. Sunflower seed butter (sunbutter) could be used as a nut-free alternative, but it has a slightly more bitter taste, so you might want to add a touch more maple syrup to balance it out.
Q3: My “nice” cream is too runny. What can I do to fix it?
A: If your banana “nice” cream is too runny, the most likely culprit is that you’ve added too much milk. Don’t worry, there are a few ways to fix it! The easiest solution is to add more frozen banana chunks to the food processor and continue blending until you reach your desired consistency. If you don’t have extra frozen bananas on hand, you can transfer the runny mixture to a freezer-safe container and freeze it for about 30 minutes to an hour. This will help it firm up. Just be sure to stir it every 15-20 minutes to prevent ice crystals from forming and to maintain a smooth texture.
Q4: Can I add other flavors to the banana ice cream?
A: Absolutely! This recipe is a fantastic base for experimenting with different flavors. You can add a spoonful of peanut butter or almond butter for a nutty twist. A pinch of cinnamon, nutmeg, or cardamom can add warmth and spice. For a more decadent treat, consider adding chocolate chips, chopped nuts, or crumbled cookies. You could also incorporate fruit purees, such as strawberry or mango, for a fruity flavor. Just be mindful of the moisture content when adding other ingredients, as this could affect the final consistency of the ice cream. It’s always best to add in small increments and taste as you go.
Q5: How can I prevent the tahini chocolate sauce from seizing up?
A: Tahini chocolate sauce can sometimes seize up if the cocoa powder and hot water aren’t properly emulsified. The key to preventing this is to add the hot water gradually while whisking vigorously and sifting in the cocoa powder to prevent clumps. If the sauce does seize up, don’t panic! There are a few things you can try to rescue it. First, add a tablespoon of hot water at a time while whisking continuously. This can help to loosen the mixture and re-emulsify it. If that doesn’t work, you can try gently heating the sauce over a double boiler, stirring constantly until it becomes smooth again. Be careful not to overheat it, as this can make it grainy. Finally, if all else fails, you can blend the sauce in a blender or with an immersion blender until it’s smooth.
