Dessert

Banana, Chocolate & Tahini Cheat’s Ice Cream Recipe

ByLuna Ryder November 15, 2025November 15, 2025

Introduction

This banana, chocolate & tahini cheat’s ice cream is a luscious and simple treat that combines creamy frozen bananas with a rich, nutty chocolate tahini sauce. It’s a deliciously guilt-free dessert perfect for warm days or any time you crave something sweet and satisfying.

A clear glass bowl holds several scoops of creamy white vanilla ice cream as the bottom layer, topped with thick dark brown chocolate sauce drizzled unevenly over the ice cream. Sliced yellow bananas with a soft texture are placed on top and around the ice cream, partly covered by the chocolate sauce. The bowl rests on a white plate with a wavy edge, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 large ripe bananas, cut into chunks
80-120ml milk
100ml tahini
80ml maple syrup
1 tsp vanilla extract
50g cocoa powder
Pinch of espresso powder (optional)
4 large ripe bananas, peeled and sliced

Instructions

Step 1: Stir the tahini to loosen it, then mix together with the maple syrup, vanilla extract, and 120ml hot water in a heatproof bowl.
Step 2: Sift in the cocoa powder and espresso powder if using, then stir in a pinch of salt until smooth. Add a splash more hot water if the sauce feels too thick.
Step 3: Place the banana chunks on a tray and freeze for 1 hour.
Step 4: Blitz the frozen banana chunks in a food processor, adding milk gradually until the mixture reaches a creamy ice cream consistency.
Step 5: Serve the banana ice cream topped with the chocolate tahini sauce and the sliced bananas.

Tips & Variations

For extra richness, try using coconut milk instead of regular milk when blending the ice cream.
Espresso powder enhances the chocolate flavor but can be omitted if you prefer a purer chocolate taste.
If you like, add a handful of chopped nuts or dark chocolate chips as a topping for added texture.

Storage

The banana ice cream can be stored in the freezer for up to three months. Keep it in an airtight container to prevent freezer burn. The tahini sauce will keep at room temperature in an airtight container for up to four days. To reheat the sauce, warm gently on the stove or in a microwave, stirring well before using.

How to Serve

A clear glass bowl sits on a white scalloped plate, filled with three scoops of creamy vanilla ice cream that have a smooth, slightly melting texture. On top, there are five thick banana slices with a pale yellow color and soft texture placed evenly across the ice cream. Dark, glossy chocolate sauce is drizzled generously over the bananas and ice cream, creating thick, shiny streaks and pools that contrast with the light-colored ice cream and banana. The setting is on a white marbled surface with a soft, bright light highlighting the ice cream and chocolate sauce's creamy and rich textures, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas straight from the store?

Yes, if your bananas are already frozen and ripe, you can use them directly for the ice cream. Just make sure to add the milk gradually to achieve a smooth texture.

Is this recipe vegan?

Yes, this recipe is naturally vegan as it uses plant-based tahini, maple syrup, and banana, along with a milk of your choice, which can be any plant-based milk.