No-churn tahini ice cream with caramelised walnuts

Preheat the oven to 180ºC, gas mark 4. Line a 900g loaf tin with clingfilm with a decent overhang on each side. Line a baking tray with baking parchment.

Spread the walnuts evenly over the baking tray, then coat with the maple syrup, tahini, olive oil and salt. Roast in the oven for 12-15 minutes – use your nose with this one; you will smell when things are starting to get toasty – then remove from the oven and leave to cool. Once cool, set a quarter aside in an airtight container and lightly crush the rest.

To make the ice cream, whisk together the tahini and rum in a medium bowl – the mixture may seize up, but don’t worry.

In a separate bowl (and with a clean whisk), whip the double cream and icing sugar to soft peaks. Add a spoonful or two of the cream into the tahini mix and whisk to loosen it up. Fold in the rest of the cream until the mixture is smooth and uniform, followed by the lightly crushed caramelised walnuts.

Pour the mixture into the prepared loaf tin, top with a rectangle of baking parchment and fold the overhanging clingfilm over the top. Freeze overnight.

If including, make the brown sugar bananas just before serving. Melt the coconut oil in a medium pan over a medium heat, then add the light brown sugar and 1½ tbsp water and cook until slightly syrupy and bubbling. Add the sliced bananas and cook for around 5 minutes until the bananas have started to soften and everything is caramelised.

To serve, turn the ice cream cake out, remove the clingfilm and slice into portions. Spoon over the brown sugar bananas (if using), scatter over the reserved caramelised walnuts and serve.