Tahini Chocolate Ice Cream

It was kind of mandatory to make a new ice cream recipe for the blog cause the temperatures keep on rising and I have a lot of frozen bananas to use up. This ice cream is completely dairy-free and naturally sweetened, I used Manuka honey which is one of my absolute favorite sweeteners for my lattes and breakfasts (plus it has so many health benefits: antibacterial, anti-inflammatory, antioxidant...). I combined tahini with raw cacao powder to create a super chocolaty, rich and creamy ice cream that is almost guilt-free and quite healthy honestly. The tahini paste and full-fat coconut milk helps achieve a creamier ice cream and you won't find any ice crystals. 
This time I couldn't take many photos as usual because it was so damn hot my ice cream melted too quickly...and I didn't have a second batch available. Note to self: next time double the recipe and, if the ice cream doesn't melt while taking the pictures...well, then you'll have a few extra scoops to enjoy! ;-p 
Btw, I know my number of new posts have dropped considerably but I'm super busy these days...ugh, I hate neglecting the blog, I need to organize my agenda and keep my priorities straight (and this blog is one of them, of course!). Also, I decided to be more selective with recipes: if I'm not 100% sure about the results or how my photos came out I prefer to discard that post. This might result in less engagement on Instagram, less followers, less visitors to the blog, etc. but, f* it! I'm not doing this just for the sake of being active on social networks or for posting things every single day (which a lot of people/bloggers do, and I get so tired of always seeing the same stuff on my feed!). 
On the other hand I'm also learning not to obsess too much over things that don't come out as I expected or worry excessively because I haven't posted a new recipe in more than two weeks. Social media can be emotionally draining sometimes so it's good to switch off, go for a walk and enjoy this sunshine. 

¡Receta en español próximamente!

Tahini Chocolate Ice Cream
(4 servings approximately)

1 can full-fat coconut milk.
2 frozen bananas.
6 tablespoons raw cacao powder.
3 tablespoons unsalted tahini.
3 tablespoons Manuka honey.
1/4 teaspoon guar gum.
A pinch of pink Himalayan salt.
- Optional toppings:
Cacao nibs.
Crunchy banana chips.

- If you can't find Manuka honey you can use your favorite honey or maple syrup for a vegan-friendly version. 
- As for the tahini, I normally use unroasted white tahini paste because it's softer and doesn't have that slightly bitter aftertaste that some tahini pastes have. However, I tried this recipe with roasted (unsalted) tahini and it tastes great! 
- When buying coconut milk always look for those that contain the highest content of coconut possible, more coconut meat+less water = awesome. 
- If your coconut milk already has some thickening agent then you won't have to add guar gum. I used it because guar gum helps prevent ice crystal formation and adds creaminess. 

Pour the coconut milk into the bowl of your high-speed blender or food processor and add in the guar gum, mix together and then add the rest of the ingredients. Blend until creamy and smooth, make sure there are zero bits of frozen banana in the mixture, you might need to stop and scrape down the sides of the bowl a few times. Taste and adjust sweetness if necessary. 
Transfer the ice cream mixture into a shallow airtight container and let it cool in the fridge for at least two hours. When the mixture is very cold pour it into the bowl of your ice cream maker and churn according to the manufacturer's instructions. 
Transfer to the same shallow container, cover the surface with plastic wrap and close. Freeze the ice cream for 4 hours approximately or until scoopable. 
Remember that homemade ice creams are usually rock solid straight out of the freezer, simply let it thaw at room temperature until it's creamy again.