Ingredients
Units
Scale
- 6 ripe bananas, peeled, sliced and frozen
- ½ cup tahini
- 3 Tbsp maple syrup (or to taste)
Instructions
- Line an 8×4-inch loaf pan with plastic wrap (you can use a 9×5-inch 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 banana mixture into your loaf pan and smooth with the back of a spoon.
- Drizzle half the tahini mixture over. Repeat with remaining bananas 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.
- Prep Time: 5 minutes + freeze overnight
- Category: Dessert
- Method: Quick
- Cuisine: Holiday