These are the perfect summer treat and a great recipe to make with your kids! These are dairy-free, gluten-free, and can be made refined-sugar free too by skipping the chocolate drizzle or using chocolate chips sweetened with coconut sugar.
The base of these ice cream pops are frozen bananas which when blended become really creamy. I like adding peanut butter and full-fat coconut milk which adds even more creaminess just like ice cream but without the dairy! If you avoid peanuts, you can most definitely use any nut or seed butter in place of peanut butter. Sunbutter or almond butter would especially be tasty here!
Enjoy the recipe and be sure to let me know how you like it! You can tag me at @abigaileholistc on facebook or instagram!
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Peanut Butter Nice Cream Pops
makes 6 popscicles
- Roughly 2c frozen banana chunks
- ¼ c + 1 T runny peanut butter, organic
- ½ tsp ground cinnamon
- ¾ c canned coconut milk, or as needed to blend
- ¼ c dark chocolate chips
- ½ tsp coconut oil
- Silicone popscicle molds and sticks
Blend the frozen bananas, peanut butter, cinnamon, and coconut milk in a blender (I prefer the vitamix) until smooth. Pour into popscicle molds. Tap on the counter to get any air bubbles out. Place the sticks in the middle of each mold and freeze until hard- at least a four hours.
Melt the chocolate and coconut oil over low heat stirring constantly. When almost all the chocolate chips are melted, turn off the heat and continue to stir-the residual heat will melt the rest!
Remove the popscicles from the mold carefully and place on a parchment lined baking sheet or plate.
Use a silicone spatula or spoon to drizzle the melted chocolate over the popsicles. Enjoy or keep any leftovers in the freezer.
*Disclaimer: This post contains affiliate links which Abigail E. Holistic earns a small commission from. Please be assured that I only suggest products I’ve personally tried and love and truly want to pass that on to others for good health!
About the chef:
Hi! I’m Abigail! I’m a wife, mama, Holistic Nutrition Coach, and Holistic Chef. I received my AAS in Culinary Arts from The Culinary Institute of Montana. After studying Culinary Arts, I knew that I wanted to help individuals and families improve their health through diet and lifestyle. I then went on to study Holistic Nutrition, Health Coaching, and Herbalism at Hill College where I became certified as a Holistic Wellness Professional. I’m also Board Certified In Holistic Nutrition through the NANP. Today I work with women and families who need support with hormones, pregnancy, postpartum, and fertility through 1:1 coaching over the course of three to six months. We go on a journey to rebalance the body from a root cause standpoint through the cornerstones of health: nutrition, detox, stress-management, sleep, blood sugar balance, etc.
I also offer a low cost recipe subscription where I help individuals and families get healthy without the hassle that is associated with home cooking. My recipes and meal plans are free of gluten, dairy, and other allergens/inflammatory ingredients. This offering is all about empowering members to find an abundance outlook on mindful eating and especially help out anyone working with me 1:1 or other practitioners.
If you have no idea where to start with your health, my suggestion is to just start somewhere! I’d be thrilled to come alongside you in your journey!
You can check out my website chefabbalina.com for more information about my offerings as well as resources, health events, and recipes! You can email me at abby@chefabbalina.com to connect and book a free 15 minute call!
Abigail E. Holistic 