This recipe is a trifecta of deliciousness. It combines bananas, tahini cookie dough and caramel into one delicious ice cream. Need I say more? Recipe from @happybellyafter

Banana Ice Cream

INGREDIENTS
For the ice cream 
1/2 cup raw cashews 
3/4 cup water 
3/4 cup organic cane sugar
3 tbsp water
1/4 cup refined coconut oil 
1/4 cup cacao butter
2 tbsp Organic Tahini
1 large ripe banana
1 13.5 oz can of coconut milk
3 tbsp vanilla vodka
Optional:
2 tsp vanilla bean paste
1/2 tsp pink Himalayan sea salt

For the cookie dough
3/4 cup almond meal
3 tbsp coconut sugar
2 tbsp Organic Tahini
1/2 large banana, sliced 
1/4 tsp pink Himalayan sea salt 
1/4 tsp vanilla bean paste
1/2 cup Trader Joes candied walnuts, coarsely chopped

For the banana caramel
2 large bananas
1 13.5 oz can of coconut milk
1 cup coconut sugar
1 tsp vanilla 
1/2 tsp sea salt

Additional toppings 
Sea Salt Dark Chocolate Halva, cut into small pieces
1/4 cup Trader Joes candied walnuts, coarsely chopped

STEPS
1. To make the Ice Cream – Soak the cashews 4 hours in cold water. Drain. Transfer to a high speed blender, add 3/4 cup water and purée until smooth. 
2.
Combine the sugar and 3 tbsp water in a small saucepan over medium heat and stir until the sugar is dissolved. Remove from heat and add the coconut oil and cacao butter. Let rest until the cacao butter is melted. Add to the high speed blender along with the remaining ingredients. Purée until smooth. Chill overnight. Transfer to an ice cream maker and process according to the manufacturers instructions until thick. Fold in half of the frozen cookie dough bites. Transfer to a quart storage container and freeze until solid overnight.
3. To make the Cookie Dough – In a food processor combine the almond meal, coconut sugar, tahini, banana, salt and vanilla bean paste. Pulse until smooth. 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. Save the remaining frozen dough bites for the next ice cream batch.
4. To make the Banana Caramel – In a high speed blender, add all of the ingredients and purée on high until very smooth, 1-2 minutes. Pour into a medium saucepan. Cook over medium heat 45 minutes, stirring occasionally until the mixture is a rich golden brown color. Pour into a clean lidded glass jar and store in the refrigerator.
5. 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.