Veganes Bananen-Kokos-Miso Eis mit Sesamöl/ Vegan Coconut Banana Miso Nice Cream with Sesame Oil

 

Deutsch

Zutaten:

3 Bananen, geschält und in 2cm Scheiben geschnitten, in einer Tupperbox tiefgefroren

2-3 TL helle Miso Paste

ca. 50ml Kokosnussmilch

1 EL schwarze Sesamkörner

ca. 2 TL Tropfen Sesamöl

2 EL Kokosnusraspel, in einer Pfanne geröstet

Zubereitung:

Fuer das Eis die gefrorenen Bananenscheiben, Mispoaste, Kokosnussmilch in eine Kuechenmaschine geben und cremig mixen. 1 TL Sesam untermischen. Fuer 20 minuten zurueck in den Tiefkuehler stellen. Falls ihr das Eis ueber mehrere Tage in den Tiefkuehler stellt, dann 20-25 Minuten bevor ihr das Eis essen wollt, aus dem Kuehlschrank holen.

Gebt 2 Eiskugeln in eine Schuessel. Mit Sesamoel beträufeln, restlichen Sesam drueber geben sowie die Kokosnusraspeln. Fertig!

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English

Ingredients:

3 bananas, peeled, sliced into 2cm big pieces, filled into an airtight container and frozen overnight

2-3 tsp light miso paste

around 50ml coconut milk

1 tbsp black toasted sesame seeds

a few drops of sesame oil

2 tbsp large coconut shreds (optional), toasted on a pan

Method:

For the ice cream fill the frozen banana slices, miso paste, coconut milk and if you use them, sesame seeds into a food processor and pulse until you’ve reached a creamy consistency. Put back into the freezer until you’ll eat the ice cream. Take out of the freezer at least 15-30 min before eating to reach its creamy consistency again.

To assemble:

Place two scoops of ice cream into a bowl. Drizzle with some drops of sesame oil, sprinkle with additional sesame seeds and coconut shreds. Serve immediately.

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