Dairy-free banana ice cream with tahini caramel

Roasted banana and sesame want something roasted back — tea or oxidative wine, not milk.

Rutherglen Muscat or ten-year tawny; aged rum over one cube; hojicha brewed strong and hot.

Keeps in the freezer. Sit 8–12 minutes before scooping. Do not melt and refreeze.

• Ripe bananas4 ea
• Full-fat coconut milk2 can
• Tahini2.7 tbsp
• Cacao nibs0.25 cups
• Light brown sugar0.5 cups
• Cornstarch1 tbsp
• Lemon juice1 tbsp
• Vanilla extract0.5 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

20 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for dairy-free banana ice cream with tahini caramel, not a certified kitchen test.
2. Amounts below are one batch: 8 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 2 days ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. No heat. Assemble from cold ingredients. Keep covered until service.
5. Holds about 240 minutes once finished. After that, quality drops — do not invent extra time.
6. Drink pairing: Rutherglen Muscat or ten-year tawny; aged rum over one cube; hojicha brewed strong and hot.
7. Leftover route: Keeps in the freezer. Sit 8–12 minutes before scooping. Do not melt and refreeze.
8. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.