Remember when one-ingredient banana ice cream broke the Internet? If not, let me refresh your memory.
A while back a “recipe” (if you can call anything with one ingredient a recipe) for banana ice cream went viral. And with good reason. To make it you simply put a few frozen sliced bananas in a food processor and blended them until they achieved the consistency of soft serve. Pop them into the freezer and sure enough, you had a frozen, scoopable “ice cream” that was healthy, vegan, and sugar-free.
And, like most viral recipes, banana ice cream was soon replaced by the next food trend – and the one after that — and so on.
But we’re bringing it back, giving it a tahini swirl, and turning it into popsicles! Because everything’s better on a stick. And with a tahini swirl.
Not everyone has a popsicle mold so we’re showing you how you can make these pops in a loaf pan — but feel free to use those molds if you’ve got ‘em.
And don’t stop there — tahini is just the beginning! You can swap it for almond butter, chocolate chips, strawberry preserves, granola, or even add some other frozen fruit like strawberries or blueberries — whatever you like. These couldn’t be easier, and when was the last time you gave permission to eat ice cream for breakfast?
- 6 ripe bananas, peeled, sliced and frozen
- 1/2 cup tahini
- 3 Tbsp maple syrup (or to taste)
- Line an 8” x 4” loaf pan with plastic wrap (you can use a 9” x 5” pan if that’s what you’ve got), leaving an overhang on all sides.
- Place the bananas in your food processor and process till crumbly. Scrape down the sides and continue processing – the bananas will become smooth, and then thick and creamy with a consistency similar to soft-serve ice cream.
- Meanwhile whisk the tahini and maple syrup till smooth – taste and adjust sweetener if needed.
- Spread half the ice cream into your loaf pan and smooth with the back of a spoon.
- Drizzle half the tahini mixture over. Repeat with remaining ice cream and tahini. Use a thin sharp knife to swirl the mixture together; rap the pan on the counter to level.
- Cover the pan with plastic wrap, making sure it makes contact with the surface of the ice cream. Use a small knife to make two rows of slits and insert your popsicle sticks. Freeze overnight.
- Use the plastic wrap to transfer the ice cream to a cutting board – carefully remove the top layer of plastic and peel back the sides. Use a large sharp knife to cut the loaf down the middle and then crosswise into individual “pops”. Serve immediately or keep frozen