Tahini ice cream is made with roasted and cooled bananas, tahini, dairy-free milk and a pinch of maple syrup for a homemade, creamy tahini dessert.
- 5 bananas peeled and cut into 1/2" thick rounds
- 1/3 cup hemp milk , or sub any dairy-free milk
- 1/3 cup tahini I use Tarazi Tahini
- 1 tsp vanilla extract
- 1 tbsp maple syrup
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Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Arrange bananas in a single layer on the sheet pan. Roast for 15-20 minutes until lightly browned. Cool the bananas to room temperature. Transfer to the freezer to chill until solid, about 1 hour. Feel free to skip roasting the bananas, though it really does bring out a wonderful taste!
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Add frozen banana pieces and remaining ingredients to a high speed blender. Blend on medium to high until blended. Use the tamper tool to push the ingredients down if needed, or stop blender and scrape sides if needed, too. Add additional dairy-free milk 1 tbsp at a time if needed to reach desired consistency.
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Serve immediately.