Recipe courtesy of
Larisa Alvarez
for
Food Network Kitchen
Recipe courtesy of
Larisa Alvarez
for
Food Network Kitchen
Watch how to make this recipe.
Tahini Chocolate Chip Cookie Dough Banana Nice Cream
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- Level: Easy
- Total: 5 hr 25 min (includes freezing time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 288
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 4 g
- Sugar
- 17 g
- Protein
- 4 g
- Cholesterol
- 20 mg
- Sodium
- 283 mg
A coworker who is very dear to me introduced me to two of her favorite things: the nice cream trend (frozen fruit puréed with some other elements to resemble the texture of ice cream) and tahini chocolate chip cookies. My favorite ice cream flavor is peanut butter cookie dough with a chocolate base, so I thought I would transform it to honor her. Since peanut butter is a peanut paste and tahini is a sesame paste, the swap is a no-brainer, and the bananas provide the sweetness that a good chocolate ice cream requires.
- Level: Easy
- Total: 5 hr 25 min (includes freezing time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 288
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 4 g
- Sugar
- 17 g
- Protein
- 4 g
- Cholesterol
- 20 mg
- Sodium
- 283 mg
Ingredients
Cookie Dough:
Nice Cream Base:
Directions
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27m
Easy
CLASS
- For the cookie dough: Process the yogurt, tahini and vanilla in a food processor until combined. Add the brown sugar and process until combined, scraping the sides with a rubber spatula as needed.
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a small bowl, then whisk in the salt (see Cook's Note). Add the mixture to the food processor and pulse until just combined, scraping the sides with a rubber spatula as needed, about 6 pulses. Add the chocolate chips and pulse until they are incorporated, about 5 pulses. Transfer to a small bowl.
- Roll the dough into 1/4 teaspoon cookie dough balls (about 60 dough balls), lightly flouring your hands if the dough is too sticky. Refrigerate until ready to use.
- For the nice cream base: Put the bananas, cocoa powder, 2 tablespoons tahini and salt in a food processor and process until smooth. Taste and add up to 1 tablespoon more tahini and season with more salt if necessary. Transfer to a large bowl and stir in the cookie dough balls. Transfer to an airtight container and freeze for at least 5 hours, stirring every 1 hour 30 minutes to distribute the cookie dough evenly.
Cook’s Note
Microwaving the flour to 180 degrees F may reduce the risk of foodborne illness associated with eating it raw or undercooked. The nice cream can be frozen in an airtight container for up to 3 months.
