Creamy, homemade tahini ice cream is a delicious, nutritious tahini dessert that combines banana “nice” cream with tahini, dairy free milk, vanilla and maple syrup. It’s both gluten free and grain free, and is also both a vegetarian dessert as well as a paleo dessert. Oh yes – it’s also refined sugar free, too!
Why add tahini to this banana nice cream recipe?
If you are not familiar with “nice cream”, it consists of blending frozen bananas in a high speed blender along with some liquid, sometimes a sweetener and occasionally some chocolate. I wanted to take this further to create a more “adult-like” dessert that also has a stronger nutritional profile. Not only is it blended frozen bananas, but you get the tahini benefits as well in a creamy, nourishing dessert.
What are the benefits of tahini?
There are numerous benefits of tahini, including these 8 reasons why I believe you should eat it. The shortened version of this article is that it’s helpful for hormone balancing, is an iron-rich food with a strong nutritional profile, it’s good for your hair, and it’s also allergy-friendly and a wonderful substitute for those who cannot or choose to not eat peanut or other nut butters.
Why I choose and like Tarazi Tahini
Though I’ve been a longtime tahini fan, a few months ago, I discovered Tarazi. Tarazi is made of 100% premium sesame seeds. No additives, no chemicals, no preservatives, and no salt are added to their products, leaving them 100% Natural and Kosher Certified. Their organic tahini is a staple in my pantry because of its creamy texture and no added ingredients. I love the fact that I don’t need to stir their tahini or worry about chunks at the bottom of the jar. It gives the best drizzle and is so flavorful! If you haven’t tried it, I strongly encourage you to do so.
Tahini ice cream is made with roasted and cooled bananas, tahini, dairy-free milk and a pinch of maple syrup for a homemade, creamy tahini dessert.
- 5 bananas peeled and cut into 1/2" thick rounds
- 1/3 cup hemp milk , or sub any dairy-free milk
- 1/3 cup tahini I use Tarazi Tahini
- 1 tsp vanilla extract
- 1 tbsp maple syrup
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Arrange bananas in a single layer on the sheet pan. Roast for 15-20 minutes until lightly browned. Cool the bananas to room temperature. Transfer to the freezer to chill until solid, about 1 hour. Feel free to skip roasting the bananas, though it really does bring out a wonderful taste!
Add frozen banana pieces and remaining ingredients to a high speed blender. Blend on medium to high until blended. Use the tamper tool to push the ingredients down if needed, or stop blender and scrape sides if needed, too. Add additional dairy-free milk 1 tbsp at a time if needed to reach desired consistency.
Fun toppings for Easy Tahini Ice Cream:
Add a few chocolate chips (these are wonderful dairy free chocolate chips), some granola (store bought or make your own), some nuts, seeds, or try some unsweetened dried coconut on top. As an alternative, mix these toppings into the ice cream for a fun twist, too!
Other gluten free tahini recipes:
I’d love to hear how you like this tahini dessert, and how else you like to incorporate tahini into your diet. Enjoy!