Banana Ice Cream with Tahini and Salt | Creamy Homemade Dessert

Slice the fresh bananas and toast both sides in a dry pan until golden brown (approx. 2-3 minutes). Let them cool, then place them in the freezer.

Once the bananas are frozen, place them in a blender with the cream, tahini, honey (or maple syrup), vanilla, and salt, then blend until smooth and creamy.

Finely chop the pecans and dark chocolate, then fold them into the cream (reserve a small amount for garnish).