Imagine diving into a bowl of luscious, creamy nice cream with the nutty richness of tahini and chunks of dark chocolate scattered throughout. This creamy tahini nice cream recipe is a healthier, dairy-free treat that feels indulgent but is surprisingly simple to make. If you’ve never tried tahini in a dessert before, you’re in for a delightful surprise—it pairs beautifully with the natural sweetness of bananas and the deep flavor of chocolate.
Whether you’re looking for a cool dessert on a warm day or just craving something special that doesn’t require an ice cream maker, this recipe is a must-try. The combination of textures and flavors is luxurious, yet the ingredients are wholesome and easy to find. Let’s jump into the story behind this decadent twist on nice cream!
The Story Behind Tahini & Chocolate Chunk Nice Cream
Nice cream has been a household favorite for years—a dairy-free alternative to ice cream that’s made by blending frozen bananas. But honestly, after a while, plain banana nice cream can feel a bit predictable. That’s where tahini steps in! Tahini, a creamy paste made from ground sesame seeds, has been a staple in Middle Eastern cuisine for centuries, commonly used in savory dishes like hummus.
However, tahini’s versatility shines in desserts. Its mild nuttiness adds a unique depth of flavor, making it the perfect complement to sweet bananas. When I first experimented with adding tahini to my nice cream, I was hooked. It brought a subtle richness that took the dessert to another level.
Adding chocolate chunks was a no-brainer. Who doesn’t love the combination of chocolate and nuttiness? Plus, the little pops of chocolate throughout the creamy base add texture and decadence. This recipe has quickly become my go-to dessert for summer evenings, but honestly, I make it year-round because it’s just that good.
Ingredients – What You’ll Need
- 4 ripe bananas, peeled, sliced, and frozen (the riper, the sweeter!)
- 2 tablespoons tahini (look for smooth, runny tahini for the best texture)
- 1 teaspoon vanilla extract
- Pinch of sea salt (optional, but enhances the flavors)
- ⅓ cup dark chocolate chunks (choose dairy-free chocolate for a vegan option)
Each ingredient plays an essential role. The bananas are the base, providing natural sweetness and creaminess. Tahini adds a nutty richness, while vanilla and sea salt round out the flavors. Chocolate chunks add that irresistible indulgence. If you don’t have tahini on hand, you can substitute almond butter or peanut butter, but trust me, tahini is worth trying for its unique flavor!
Ingredient Tips
When selecting bananas, go for ones that have spots—they’re naturally sweeter and blend smoother. For tahini, I recommend trying a high-quality brand that’s smooth and not overly bitter. You can usually find it in the international or health food aisle of your grocery store. As for chocolate, a darker variety works best to balance the sweetness of the bananas.
Equipment Needed
- Food processor or high-speed blender (essential for blending frozen bananas)
- Spatula for scraping down the sides
- Knife for chopping the chocolate chunks
- Freezer-safe container for storing the nice cream
If you don’t have a food processor, a high-speed blender will work, but you may need to stop and scrape the sides more frequently. A sharp knife is important for getting evenly sized chocolate chunks, and a sturdy container will keep your nice cream fresh in the freezer.
Preparation Method
- Start by freezing your banana slices overnight or for at least 4 hours. They need to be completely frozen for the best texture.
- In a food processor or blender, add the frozen bananas, tahini, vanilla extract, and a pinch of sea salt.
- Blend until smooth and creamy, stopping to scrape down the sides as needed. This may take 2–3 minutes depending on your equipment.
- Once the mixture is smooth, stir in the chocolate chunks using a spatula. Make sure they’re evenly dispersed for every bite to have a little chocolate surprise.
- Transfer the mixture to a freezer-safe container and smooth out the top. Cover and freeze for 1–2 hours to firm up slightly.
- Scoop and serve! If it’s been in the freezer longer, let it sit at room temperature for 5–10 minutes before scooping.
This recipe is incredibly forgiving. If the bananas aren’t blending easily, add a tablespoon of plant-based milk to help. And don’t worry if the texture isn’t perfect—it’s homemade, after all!
Cooking Tips & Techniques
Here are a few tricks I’ve learned while perfecting this recipe:
- Use a food processor for the creamiest texture. Blenders often need added liquid, which can dilute the flavor.
- Don’t skip the freezing step for bananas. Room-temperature bananas will result in a mushy texture.
- To avoid melting, stir in the chocolate chunks quickly and get the mixture into the freezer right away.
- If you want extra crunch, add chopped nuts or sesame seeds along with the chocolate chunks.
One mistake I made early on was over-blending the mixture after adding chocolate. The chunks melted into the base, which tasted great but lacked the textural contrast. Lesson learned—add the chocolate last!
Variations & Adaptations
This recipe is a fantastic canvas for creativity. Try these variations:
- Seasonal twist: Add a handful of fresh berries during blending for a fruity burst.
- Nut-free option: Replace tahini with sunflower seed butter.
- Extra indulgence: Drizzle melted chocolate or caramel on top before serving.
- Spiced version: Add a pinch of cinnamon or cardamom for warmth.
Personally, I’ve tried adding a swirl of date syrup, and the caramel-like flavor paired beautifully with the tahini and chocolate. Don’t be afraid to experiment!
Serving & Storage Suggestions
Serve your creamy tahini nice cream in chilled bowls for the best experience. Garnish with extra chocolate chunks, sesame seeds, or even a drizzle of tahini for a polished presentation. This pairs wonderfully with a cup of iced coffee or herbal tea.
To store, transfer leftovers to an airtight container and freeze for up to a week. For reheating, allow the nice cream to sit at room temperature for 10 minutes before scooping—it softens beautifully without losing texture.
Nutritional Information & Benefits
Here’s a rough estimate of the nutritional breakdown per serving (based on 4 servings):
- Calories: 180
- Protein: 3g
- Fat: 8g
- Carbohydrates: 27g
- Fiber: 4g
Bananas are rich in potassium and dietary fiber, while tahini provides healthy fats and a dose of calcium. The dark chocolate chunks (if you pick a high-quality variety) add antioxidants, making this recipe a guilt-free indulgence.
Conclusion
This creamy tahini nice cream recipe with chocolate chunks is proof that dessert can be both wholesome and indulgent. It’s a fun way to experiment with tahini in a sweet dish, and the combination of creamy bananas, nutty tahini, and rich chocolate is irresistible.
Give this recipe a try and let me know how you customize it! Drop a comment below or share your version on social media—I love seeing how others make it their own. Trust me, once you taste this nice cream, it’ll become a staple in your dessert rotation!
Happy blending and enjoy!
FAQs
Can I make this recipe without tahini?
Yes! You can substitute almond butter or peanut butter for a similar creamy texture and nutty flavor.
What if I don’t have a food processor?
A high-speed blender works too, but you may need to add a splash of plant-based milk to help with blending.
How long does this nice cream last in the freezer?
It stays fresh for up to a week in an airtight container. Let it soften at room temperature before scooping.
Can I use milk chocolate instead of dark chocolate?
Absolutely! Milk chocolate works well, but keep in mind it will make the recipe a bit sweeter.
Is this recipe vegan?
Yes, as long as you use dairy-free chocolate chunks, it’s completely vegan!