Alternating layers of nutty tahini flavor and tangy buttermilk join forces in this creamy, summer delight. Greek yogurt and sour cream provide a thick texture and rich taste while agave nectar sweetens these fresh treats. You can make them up to one week in advance so that they're ready and set the next time you need a cooling sweet for yourself or guests.
1/2 cup coconut milk
1/2 cup tahini
1/4 cup Greek yogurt
7 tablespoons agave nectar, divided
3/4 cup buttermilk
3/4 cup sour cream
1/3 cup heavy cream
1 teaspoon vanilla
How to Make It
Blend banana, coconut milk, tahini, Greek yogurt, and 3 tbsp. agave nectar in high speed blender until fully combined.
In a medium bowl, whisk remaining ingredients until fully combined.
Pour mixture into 3-oz. ice pop molds, alternating between the tahini and buttermilk mixtures, starting and ending with tahini. Freeze until solid, at least 2 hours.
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