This recipe is brought to you by “lack of communication.”
Sometimes we both end up going to the grocery without consulting each other, and that is how we end up with twelve bananas. I wanted to use up some of the extras before they turned black, and it has finally warmed up around here so frozen treats sounded like a better idea than baked goods. This really simple treat was the result–it just doesn’t get any easier, really.
I made these relying only the natural sweetness of the bananas, and they were plenty sweet for us. If you want a more traditionally-sweet popsicle you can taste the blended mixture and add in a couple of tablespoons of maple syrup before you pour the mix into the molds. Keep in mind that cold will blunt the level of sweetness, so they will taste a little less sweet after freezing. You could also put some slices of banana in each mold for a little textural contrast.
- 2 cups full-fat coconut milk
- 3 large, ripe bananas
- 2 teaspoons vanilla extract
- pinch of salt
- Place all of the ingredients in a blender and blend until smooth. If you want a sweeter ice pop, taste the mix and add in a little maple syrup. Divide evenly into popsicle molds, add sticks, and freeze overnight, or until solid. This made 10, 3-ounce ice pops, though the size of the bananas that you use may result in different volume.
This is a good base recipe for a dairy-free, naturally sweetened ice pop, and they would also be great with some added cocoa powder, some fresh berries, some cinnamon…so many options. To make them more reminiscent of pie, you could also roll the ends of the frozen pops in some crushed, gluten-free graham cracker crumbs. Fancy.
Thanks for reading,