Banana, coconut and tahini ice cream
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
A delicious vegan ice cream, made with tahini.
Preparation
Peel and slice the bananas, put them in a freezer bag and freeze for 5 hours. After 45 minutes shake loose the banana slices.
Cut open the vanilla pod lengthways and scrape out the black vanilla seeds.
Place the frozen banana slices, light tahini, vanilla seeds, black sesame seeds and coconut milk into a food processor and blend until the mixture resembles the consistency of ice cream.
Divide over 2 bowls and decorate with the grated lime peel and chopped mint.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy.
Banana, coconut and tahini ice cream
Ingredients
- 3 bananas
- 1 vanilla pod
- 1 tbsp light tahini
- 4 tbsp black sesame seeds
- 75 ml coconut milk
- 1 organic lime, peel grated
- Fresh mint, chopped
Please Note: May still contain traces of gluten, egg and dairy.