Tahine Banana and Choco Ice Cream
Just for greed’s sake, in these beautiful summer nights, so cool, there wouldn’t be need of it. Here it is a successful experiment, tahini and banana and chocolate cream is really fabulous, although one should never brag if does somethig good… I can’t avoid it, it came out too good!
Ingredients:
for ice cream
3 bananas
2 cups of vegetable milk
2 heaped tablespoons of fructose
4 – 5 heaped tablespoons of tahini
vanilla extract, to taste
for the chocolate sauce:
1 tablespoon of cocoa
1 tablespoon of fructose
3 tablespoons of vegetable milk
1 tablespoon of cornstarch or potato starch
1-3 teaspoons of vegan margarine
vanilla extract to taste
Method:
For the ice cream
Mash the the bananas with a potato masher or blend them in a food processor. Add 1/4 cup of vegetable milk and mix well. Transfer the mixture into a saucepan and heat it, together with fructose, tahini and the rest of the milk. Remove from the heat just before boiling. Add the vanilla extract. Let it stand in the fridge and after 2 hours refrigerate, following the directions of your ice cream maker.
For the chocolate sauce:
Mix cocoa, cornstarch and fructose. Add the vegetable milk, being careful to avoid lumps. Heat over a medium heat for 5-10 minutes, and stir according to its consistency. Remove from the heat and let it rest, add vanilla extract and margarine. My advice is to serve it hot (not boiling!) on the ice cream …. mmmh, an attack to your and my figure 🙂 Do not hate me!
Chef: Lucy from veganBlog
good idea adding tahine – gives a smooth and creamy texture I suppose