I don't know why folks go nuts over ice cream—it's good; it has just never been my "thing." But I am president of the tahini fan club, so when life hands me a bunch of overripe bananas, I get a little creative with my trusty tahini sidekick and made lemonade. And by lemonade, I mean dairy-free, refined sugar-free, 7-ingredient "ice cream."
Although I'm not enamored of dairy ice cream, I've gotta say that it gets right what so many dairy-free ice creams get wrong: It has a rich, full flavor thanks to fat. When I make banana-based frozen desserts, I add fat to mimic the texture of real dairy cream.
So, back to those overripe bananas. Last week, faced with a troop of bananas and no time to bake bread, I mashed up the ease of "ice cream" with the nutty richness of my favorite tahini banana bread. A couple tablespoons of Flora sesame oil gave it the texture I craved, and added another layer of flavor. Here's how I did it:
Triple-Sesame Banana Ice Cream
- 4 very ripe (mottled with black spots on the peel) bananas
- 1 Medjool date, pitted
- 1 tablespoon coconut sugar
- 2 tablespoons Flora sesame oil
- 1/4 cup roasted tahini (I like Joyva brand)
- 3 tablespoons roasted unhulled sesame seeds
- Pinch flaky sea salt
In the bowl of a food processor, combine the bananas, date, and coconut sugar. Blend continuously, scraping down the sides once or twice, until completely combined. With the blade running, stream in the sesame oil and process until incorporated.
Pour the purée into a loaf pan. Add the tahini (be sure tahini is well-mixed first), sesame seeds, and sea salt. Use a spoon or spatula to swirl all three into the ice cream. Place in the freezer for at least 2 hours to set.
When ready to serve, remove from freezer and let sit at room temperature for a few minutes to gently soften (it will have the consistency of soft-serve). Enjoy with extra sesame seeds and honey on top.
Thank you to Flora Health for sponsoring this post! All opinions enthusiastically my own.