By Sheri Sliver
(JTA) — 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.
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.
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?
Ingredients:
- 6 ripe bananas, peeled, sliced, and frozen
- ½ cup tahini
- 3 tablespoons maple syrup (or to taste)
Directions:
- Line an 8- by 4-inch loaf pan with plastic wrap (you can use a 9- by 5-inch pan), 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 until 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.
This recipe originally appeared on The Nosher.