This recipe originally appeared on The Nosher.
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?
Banana tahini pops
6 ripe bananas, peeled, sliced and frozen
1/2 cup tahini
3 tablespoons maple syrup (or to taste)