Serves 3 people prep time: 10 minutes (+ freezing time)
-2 tbsp. tahini (sesame paste) *OR* smooth peanut butter
-10-15 mint leaves
-3-4 tsp alkaline cocoa (normal cocoa works too)
-1/2 tsp vanilla extract
-2 tbsp. agave syrup
1. Wash and peel the bananas. Cut them in 4 and put them in a container. Freeze them overnight. When you are ready to have ice cream, put half of the bananas into a high power food processor (can work with blender as well but it has to be powerful) and give them a few spins. Add the mint leaves, 1 tbsp. tahini or peanut butter, 1/4 tsp vanilla extract and 1 tbsp. agave syrup and blend them until they are smooth.
2. Put the composition into a container and back in the freezer until you make the chocolate ice cream (it melts fast). Put the rest of the frozen bananas into the food processor and give them a few spins to shred them a bit. Add the cocoa, 1 tbsp. tahini or peanut butter, 1/4 tsp vanilla extract and 1 tbsp. agave syrup and blend them all together until you obtain a smooth paste.
3. Scoop 2-3 ice cream balls of each kind into an ice cream cup and serve it simple or with a bit of vegan chocolate syrup on top. Eat it fast because it melts rapidly.