Two Raw Sisters

Banana Milkshake Ice Cream w/ Tahini Chocolate


Mousse Ice Cream:

  • 4 frozen bananas
  • 1/4 cup Jeremy's Bee Mellow or Bold Whipped Honey
  • 1/4 cup coconut milk or cream
  • 1 tsp vanilla bean paste
  • 1/4 tsp sea salt

Tahini Chocolate Shell:

  • 50g dark chocolate, melted
  • 2 tbsp coconut oil, melted
  • 1 tbsp tahini


  1. Add all of the mousse ice cream ingredients to a blender or food processor and blend until smooth. Scoop into a medium sized bowl and place into the freezer while you make the shell.
  2. Melt the chocolate over a double boiler or in the microwave. Once melted add the tahini and coconut and mix until the tahini has dissolved.
  3. Take the ice cream out of the freezer and scoop it into serving bowls. Drizzle with tahini chocolate and place back into the freezer for a further 10mins or until the tahini chocolate has set.
  4. Any remaining ice cream and/or tahini chocolate can be stored in an airtight container in the freezer for up to 3 months.

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