Banana Tahini Ice Cream
July 16, 2020

Banana Tahini Ice Cream

This recipe is a trifecta of deliciousness. It combines banana, tahini cookie dough, and caramel into one delicious ice cream. Need I say more? You can make the cookie dough bites while the ice cream is getting its first overnight chill. Recipe from @happybellyafter
For the ice cream 
1/2 c raw cashews 
3/4 c water 
3/4 c organic cane sugar
3 tbsp water
1/4 c refined coconut oil 
1/4 c cacao butter
2 tbsp Seed + Mill Organic Tahini
1 large ripe banana
1 13.5 oz can of coconut milk
3 tbsp vanilla vodka
2 tsp vanilla bean paste
1/2 tsp pink Himalayan sea salt

For the cookie dough
3/4 c almond meal
3 tbsp coconut sugar
2 tbsp Seed + Mill Organic Tahini
1/2 large banana, sliced 
1/4 tsp pink Himalayan sea salt 
1/4 tsp vanilla bean paste
1/2 c Trader Joes candied walnuts, coarsely chopped
For the banana caramel
2 large bananas
One 13 ½  oz can of coconut milk
1 c coconut sugar
1 tsp vanilla 
1/2 tsp sea salt
Additional toppings 
Seed + Mill Sea Salt Dark Chocolate Halva, cut into small pieces
1/4 c Trader Joes candied walnuts, coarsely chopped
For the ice cream
1. Soak the cashews for 4 hours in cold water. Drain. Transfer to a high speed blender, add 3/4 c water and purée until smooth. 
2. In a small saucepan, combine the sugar and 3 tbs water and stir over medium heat until the sugar is dissolved. Remove from heat and add the coconut oil and cacao butter. Let rest until the cacao butter is melted. Transfer mixture to a blender, along with the remaining ingredients  and blend on high until smooth. Chill overnight. (Now is a great time to make the cookie dough bites). The next morning, transfer to an ice cream maker and process according to the manufacturer's instructions until thick. Fold in half of the frozen cookie dough bites. Transfer to a quart storage container and freeze until solid overnight.

For the cookie dough bites

1. Into a food processor, add the almond meal, coconut sugar, tahini, banana, salt and vanilla bean paste. Pulse until smooth. Transfer to a bowl and fold in the candied walnuts. Drop by small spoonfuls on a large sheet pan and freeze overnight. This recipe only needs one half of the cookie dough. You can save the remaining frozen dough bites for the next ice cream batch!

For the banana caramel
1. Into a blender, add all of the ingredients and purée on high until very smooth, 1-2 minutes. 
2. Pour into a medium saucepan and cook over medium heat, stirring occasionally until the mixture is a rich golden brown color, about 45 minutes. Pour into a clean lidded glass jar and store in the refrigerator.

To serve, put a few small scoops in a small bowl and top with a dollop of banana caramel, a few pieces of halva and a few chopped candied walnuts.