If you’re looking for an easy, healthy dessert, look no further! This 3-ingredient tahini banana ice cream requires only frozen bananas, tahini, and a little texture (entirely optional, highly advisable). It’s creamy, smooth, and perfect for when you want a quick, vegan treat that feels indulgent.

Dear reader, I think I’m in love with tahini. I put it on everything! It’s an addiction. If I’m having breakfast, it’s on my toast, if I’m having lunch I drizzle it all over my plate, and now it has found its way into my desserts, too. Oh wait, there’s more. Thanks to Claire Saffitz, I am now aware of the fact that tahini somehow makes challah bread even better, and now you know how I like my bread.

This is how I currently deal with my problems: I just add a spoonful of tahini and everything just falls into place. It’s magic. The other day, when I was craving for sweets after lunch and all I had was stupid bananas, I just had to put two and two together, and bam: tahini banana ice cream. I’ve been eating it so often I can guarantee, it is indeed magical. And it’s only 3 ingredients, so it’s cheap and easy, too! It’s the little things in life, you know..

Well, technically it’s not really magic, it’s just frozen bananas and tahini, but boy is it good. So creamy and smooth!! I recommend keeping a bag of peeled, chopped bananas in the fridge at all times just in case you need some last minute magic in your life. It never fails.

The Magic of No-Churn Ice Creams

I’m ice cream’s biggest fan, but I’m not a purist. Not everyone has an ice machine at their disposal. Not everyone has the time or patience to wait for a custard to freeze! I call banana ice creams “urgent care” (or, you know, instant happiness in a bowl). They’re low key and low maintenance: technically one ingredient, a few minutes, and endless possibilities. Unlike classic ice cream, where the wait comes after the work, for banana ice creams the freezing happens first, like a deposit.

The one thing to remember when making this is to throw your bananas in the freezer. To make your life easier, I highly recommend slicing them first and storing them in a Ziploc bag. You could toss in the whole banana, but just think of your future self and the wonderful favor you’re doing for them. Slice the bananas, get out the ziploc bag, you won’t regret it.

You’ll need

3-4 frozen bananas, peeled and chopped
4 tablespoons tahini (more if you like it nutty!)
Optional texture: chocolate chips, chopped nuts, or a swirl of nut butter

That’s it! Three ingredients, endless comfort.

Instructions

Keep a bag of peeled, chopped bananas in the freezer for easy access.
Blend bananas and tahini in a food processor or blender until smooth and creamy.
Add optional mix-ins.
Serve immediately for soft-serve texture, or freeze 30–60 minutes for a firmer ice cream.

Tip: The longer you blend, the creamier it gets. It might take a minute, don’t give up.

Tips & Variations

Add flavor twists: cinnamon, vanilla extract, or a pinch of sea salt
Mix-ins: chocolate chips, chopped nuts, or dried fruit
Serving ideas: top with fresh berries, a drizzle of melted chocolate, or more tahini
Make ahead: keep frozen in an airtight container for up to a week

If you make this Tahini Banana Ice Cream please be sure to leave a comment! I’d love to hear from you and I love responding to each and every comment. And if you do make this recipe, don’t forget to also tag me on Instagram! I’d love to see your photos.