Raw Banana Ice Cream Pops – Endless Flavour Combinations

As soon as temperatures hit fourteen degrees in the UK half the nation is walking about in shorts. We’ve been deprived of sunshine for so long that the slightest ray of light and warmth makes us silly giddy. And me, I’m suddenly craving ice cream. 


But not the conventional type, by which I mean processed soy ice cream. And I don’t want raw nut ice cream either, because that’s just as heavy. So for a lighter bite, why not try banana ice cream pops?

Super easy to make and really fun to decorate. I imagine kids would like to make these, as you can be as creative as you like. 


Note: the recipe states it yields 6 ice cream pops, but it yields plenty of toppings so you can just cut up a few extra bananas and freeze them to make extra pops. All the frosting can be made raw, just be smart about the ingredients you use. I didn’t have raw peanut butter, but it’s easy enough to make your own. 

Makes 6
Prep time: a handful of minutes, depending on the toppings you make

Ingredients:
3 bananas
6 chopsticks, skewers, ice cream sticks, … whatever holds the ice cream pops

Instructions: 
Cut the bananas in two halves, stick each half on a stick of some sort and freeze overnight. The next day, decorate with the frosting(s) of your choice, freeze again for a few hours and serve ice cold. 

Raw chocolate frosting:
120ml melted cacao butter
40g raw cacao powder
1 tbsp agave syrup
Melt the cacao over a bowl of boiled water. Whisk in the cacao powder and agave syrup. Set aside to cool a little. Dip in the banana pops and freeze for several hours. 

Raw “white” chocolate and raspberry frosting:
80ml melted cacao butter
1 + 1/2 tsp vanilla extract (preferably organic)
80g cashews
2 tsp agave syrup
a few frozen raspberries, smashed to small pearls
Melt the cacao over a bowl of boiled water. Process in a blender with all the ingredients, except the raspberries, until smooth. Dip the banana pops into the white chocolate, or criss cross the melted chocolate over the pops. This makes enough to cover two whole pops.

Peanut butter frosting:
2 tbsp chunky peanut butter
50ml hot water
a handful of peanuts, roughly chopped
Whisk vigorously, set aside to cool, then top the banana pops with them and freeze again for several hours. This makes enough to cover 3-4 whole pops. 

Other toppings: 
Orange zest (I tried, but my grater sucks), coconut shavings, maple syrup, sultanas, coffee, … whatever tickles your fancy. You could make a thick fruit smoothie (blueberries or kiwi, for example), dip in the banana pops, and freeze them. 

Guess which one was my favourite… 

Dark and white chocolate peanut butter, of course.


Enjoy!



2 thoughts on “Raw Banana Ice Cream Pops – Endless Flavour Combinations

  1. Pingback: My Favourite Vegan Summer Desserts – Recipe Round-Up! |

Leave a reply - I'd love to know what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s