Banana ice cream with tahini and salt

In a dry pan, lightly toast the bananas on both sides until golden (about 2-3 minutes). Let them cool completely, then place them in the freezer until fully frozen.

Once the bananas are frozen, place them in a blender along with the whipping cream, tahini paste, honey, vanilla extract, and a pinch of salt. Blend until you get a smooth and homogeneous cream.

Finely chop the pecans and dark chocolate. Fold them into the banana mixture (reserve a small portion for decoration).