Name: 5-Ingredient Tahini Banana Ice Cream (No Churn!)
Cook time: 10 min
Ingredients: 4 large ripe bananas (sliced and frozen); 3 tablespoons tahini; 2 tablespoons maple syrup (or to taste); 1 teaspoon vanilla extract; 1/8 teaspoon sea salt

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Creamy, dreamy, dairy-free decadence in a blender. No machine. No nonsense.

Why This Tahini Banana Ice Cream Is Your New Summer Staple

Whether you’re deep in July’s humid haze or just craving a guilt free frozen treat, this tahini banana ice cream, aka “nice cream”, offers a lusciously creamy, one bowl escape. If you’ve never blended ripe bananas into a soft-serve style dessert, you’re about to discover a healthy, dairy-free magic trick. The addition of tahini, that rich, nutty sesame paste, elevates this ice cream from simple snack to gourmet delight. It’s sophisticated yet accessible, vegan yet indulgent, and you only need 5 pantry ingredients. No ice cream machine required.

This is the recipe for those moments when you want dessert now, but don’t want to compromise on ingredients, flavor, or your dietary goals. Whether you’re dairy-free, vegan, gluten-free, or simply love bananas, this treat hits all the right notes.

The 5 Ingredients That Make Magic

Frozen ripe bananas are the backbone here. Their high pectin content gives them an uncanny creaminess when blended. Use those spotty, sweet ones you might otherwise toss.
Tahini adds depth and richness with its earthy, slightly bitter sesame profile. It also boosts the texture, making the ice cream more scoopable.
Maple syrup balances the tahini’s bitterness and enhances the bananas’ natural sweetness.
Vanilla extract adds a warm, aromatic undertone that ties everything together.
Sea salt is the secret weapon. Just a pinch makes all the flavors pop.

You can customize this base endlessly, add cocoa powder, espresso, chopped dates, or swirl in jam, but even as-is, this five-ingredient version holds its own.

Timing: From Freezer to Spoon in Under an Hour

While the bananas need to be frozen ahead of time (ideally overnight), once that’s done, you’re less than 10 minutes away from ice cream. If you want a firmer, scoopable texture, pop the blended mixture into the freezer for 45 minutes. Otherwise, it’s soft-serve-style bliss straight out of the blender.

Equipment: No Fancy Machines Required

High-speed blender or food processor
Spatula
Airtight container (for freezing)
Ice cream scoop (optional but fun)
Parchment paper (if pre-portioning into scoops)

A high powered blender (like a Vitamix or Ninja) or food processor is your best friend here. You want something strong enough to handle frozen bananas without burning out the motor.

Substitutions & Additions

Nut-free version: This recipe is already nut-free (tahini is made from sesame seeds), but always check your tahini source for cross-contamination if allergies are severe.

Sweetener swaps: Replace maple syrup with agave, date syrup, or a couple soaked Medjool dates for a whole food version.

Tahini swaps: Swap tahini for peanut butter, almond butter, or sunflower seed butter if you prefer a different nutty flavor.

Flavor boosters: Add a pinch of cinnamon, cardamom, or even a swirl of chocolate tahini (hello, decadence).

Common Pitfalls & Troubleshooting

“My blender won’t blend the bananas!”
Let the banana slices thaw for 2–5 minutes before blending. Add 1–2 tablespoons of non-dairy milk to get things moving.

“It’s too sweet/not sweet enough.”
Bananas vary in sweetness! Always taste before freezing. Adjust maple syrup to preference.

“It’s icy, not creamy.”
Ensure the bananas were fully ripe before freezing and slice them thinly for even blending. The tahini also helps improve creaminess, don’t skip it!

Flavor & Texture: Creamy, Nutty, Naturally Sweet

What sets this recipe apart is the balance. The bananas are sweet but not sugary, the tahini is rich but not overpowering, and the overall texture is smooth, creamy, and scoopable without added fat or dairy. It’s a dream for those avoiding traditional ice cream but honestly, even dairy lovers will be amazed.

Storage Tips & Make-Ahead Strategy

Freezer: Store in an airtight container for up to 2 weeks. Press parchment paper onto the surface to reduce ice crystals.
Scooping tip: Let it sit at room temp for 5–10 minutes before serving.
Make-ahead: You can portion the blended mixture into scoops and freeze them on a parchment-lined tray, then transfer to a bag or container.

Ingredients

Base (Yields ~4 Servings)

4 large ripe bananas, sliced and frozen (~4 cups)
3 tablespoons tahini
2 tablespoons maple syrup, or to taste
1 teaspoon vanilla extract
1/8 teaspoon sea salt

Instructions

Prep Bananas:
Peel and slice ripe bananas into ½-inch rounds. Lay them flat on a baking sheet and freeze for at least 4 hours, preferably overnight.
Blend Base:
Add frozen banana slices, tahini, maple syrup, vanilla, and sea salt to a high-powered blender or food processor.
Pulse Then Blend:
Begin pulsing to break up the bananas, then blend on high. You may need to scrape down the sides or use the tamper tool. If needed, add 1–2 tablespoons of non-dairy milk for smoother blending.
Taste Test:
Once creamy, taste and adjust sweetness or tahini as desired.
Serve Soft or Freeze:
For soft-serve, enjoy immediately. For a firmer texture, transfer to a container and freeze for 30–45 minutes.
Scoop & Garnish:
Serve with sesame seeds, crushed pistachios, a drizzle of tahini or chocolate, or fresh berries.

Nutritional Info (Per Serving, Approx.)

Calories: 180
Fat: 6g
Carbs: 30g
Sugar: 18g
Fiber: 4g
Protein: 2g

Vegan, gluten-free, dairy-free, refined sugar-free, and whole food friendly.

FAQs

Can I make this without a blender?
A food processor works just as well. Without either, it’s tough, frozen bananas need powerful blades.

Can I use fresh bananas?
No, it won’t have the same texture. The frozen banana is key to the creamy, ice-cream-like result.

Does tahini taste bitter?
A little, yes but in this recipe, it’s mellowed by the banana and maple syrup. For milder flavor, choose light tahini.

Serving Suggestions

Sprinkle with hemp seeds, shredded coconut, or dark chocolate chips.
Layer into a banana split with coconut whipped cream and strawberries.
Swirl with date caramel or homemade berry compote for a sundae style finish.