Banan, choklad & tahinifuskglass

👩‍🍳 Gör så här

1. 1
   Stir the tahini to loosen, then mix with the syrup, vanilla and 120ml hot water in a heatproof bowl. Sift in the cocoa and espresso, if using. Stir in a pinch of salt until smooth, adding a splash more hot water to loosen, if needed.
2. 2
   Put the banana chunks on a tray. Freeze for 1 hr, then blitz in a food processor until smooth with enough milk to create a creamy texture. Will keep frozen for three months.
3. 3
   Top the banana ice cream with the tahini sauce and banana slices. Extra sauce will keep in an airtight container at room temp for four days.