This tahini chocolate nice cream is not messing around. It’s one of the best breakfasts I’ve made, and I eat A LOT of breakfast.
Nice cream is another one of those *trendy* recipes that I resisted making for a while. I didn’t trust anything that bastardized ice cream. I also didn’t like the way “nice cream” sounded. It made it seem like an ice cream for babies.
After I got past semantics, I enjoyed the recipe. A frozen banana forms the base and is mixed with unsweetened cocoa, maple syrup, tahini and almond milk. Technically, you’re not supposed to add almond milk but I did because my mixture looked a little too snow cone-esque. Feel free to leave it out, though.
I added blueberries, hemp hearts, salted dark chocolate, and coconut to the top of the bowl. I like the way the tart blueberries contrast with the sweet chocolate, and how the coconut pairs with the tahini. The flavors in the bowl are smoky, sweet, and a little tangy.
In other news, I went to Shaw Nature Reserve yesterday. If you’re in the St. Louis area and you want to go on a day trip, I would highly recommend visiting the reserve. It has all kinds of terrain including prairie, wetlands, bluffs, and hills. My favorite two areas were the gardens and the prairie. The daffodils were in bloom and I took this pic as I walked up a hill.
Here’s a song that’s good for taking long walks around a nature reserve, making this tahini chocolate nice cream, or, you, know, whenever.
Tahini Chocolate Nice Cream with Hemp Hearts (from me, to you)
2 cups ripe sliced frozen bananas
2 Tbsp tahini, plus more for serving
3 Tbsp unsweetened cocoa powder
2 Tbsp maple syrup
1 tsp vanilla extract
1/2 cup unsweetened almond milk
pinch sea salt
blueberries, shredded coconut, chopped salted dark chocolate, and hemp hearts for topping
Add ripe, sliced, frozen bananas, almond milk, tahini, cocoa powder, vanilla extract and a pinch of sea salt to a blender and blend on high until smooth. Top with blueberries, shredded coconut, dark chocolate, and hemp hearts. Enjoy!