These roasted blueberry and banana tahini popsicles are the perfect warm weather treat. Made from dreamy banana tahini cream + topped with bursting roasted blueberries, it’s a wonderful combination that you’ll want to eat all summer long!
Whoa it’s hot in Canberra at the moment! We don’t have aircon so I spend most of the day sweating. It doesn’t help I pretty much live in the kitchen but I can’t help myself. I always tell myself that I’ve done enough cooking + food photography for the week… then it gets to 5pm and I am already planning recipes for the next day. I suppose we all have to be obsessed with something right?
Now although this recipe does involve some cooking, it’s intended to help cool you down during this crazy heat. The base of the popsicle is a dreamy banana tahini cream + then topped with bursting roasted blueberries. Doesn’t that sound divine? Well it was!
You will love this recipe because it only takes a few short steps and minimal washing up. This always wins in my books! Feel free to mix up the blueberries for any type of fruit. Roasted peaches or any kind of berries would work perfectly.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
What you need:
- Popsicle moulds (I use these)
Ingredients (makes 6):
- 1 punnet fresh blueberries + lug of maple syrup
- 200ml full fat coconut milk
- 3-6 tablespoons pure maple syrup (depending on how sweet you like it)
- pinch of sea salt
- 2 bananas, frozen
- 2 tablespoons tahini (hulled or unhulled)
- 1 teaspoon vanilla extract
1. Preheat oven to 175°C. Line a baking tray with baking paper and spread the blueberries into one thin layer. Pour a good lug of maple syrup and roast for 10-15 minutes or until bubbling. Allow blueberries to cool completely and transfer the blueberries, juice and all into a bowl and set aside.
2. Meanwhile, blend all the other ingredients in a blender until creamy and smooth.
3. Dish out the blueberry mixture evenly, then pour your banana tahini cream + give a gentle stir. Pop into the freezer to set.
4. To serve: run the mould (of the popsicle you want) under warm water for a few seconds to help it lift out.
Storage: in the freezer for up to a month.
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For more healthy vegan + refined sugar free ice cream recipes, please see my ebook, Scoop.
Anisa – The Macadames. xx