Banana Split Pops

10 Servings
25 min

Have your next banana split in popsicle form! These banana split popsicles are delicious, easy to make and just happen to be dairy free! They can also easily be vegan if you want them to be— just use vegan chocolate chips.

I love these banana split pops! Despite being all the -frees (DF, V) they taste indulgent and are just so CUTE. Annnd they are fun to make. Who doesn’t love dipping stuff in chocolate and then sprinkling it with more yummy stuff.

I love the ice cream part of these popsicles. It’s made up of only three simple ingredients and there’s no added sugar. All you need is coconut milk, bananas and strawberries. I think they are sweet enough without adding sugar but if you prefer things on the sweeter side, you could try adding powdered sugar to taste.

Making the chocolate shell is just as simple and easy as making the ice cream part. All you have to do is melt coconut oil and chocolate chips in the microwave and you’re ready to dip!

I like to double-dip for that extra thick chocolate layer effect. It sets up really quickly so its easy to quickly dunk it back in for a little more chocolate :)

Just make sure you are ready to add your toppings as soon as you do your last dip—the coating will set up pretty fast.

Here is a link to the popsicle mold I use! I love the shape and I also love that all the pieces come apart for easy cleaning!

Recipe details

  • 10  Servings
  • Prep time: 25 Minutes Cook time: 0 Minutes Total time: 25 min
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Ingredients

Banana Ice Cream

  • 3 ripe mashed banana (about 1 cup)
  • 1 1/2 cups coconut cream (2 cans of coconut milk)
  • 1/4 cup coconut liquid (liquid in the can underneath the cream)
  • 1/2 strawberries or pineapple (optional)

Chocolate Shell & Toppings

  • 1 cup chocolate chips
  • 1/3 cup coconut oil
  • 1/4 cup chopped peanuts (roasted & salted)
  • 1/4 cup chopped maraschino cherries
  • 2 TBSP sprinkles

Instructions

Banana Ice Cream

Refrigerate the two cans of coconut milk overnight before making this recipe.
In a large bowl, mash the bananas with a fork. You should have about 1 cup of mashed bananas.
Scoop out the solidified cream from the tops of the cans of coconut milk to measure 1 1/2 cups and add to the bananas using an electric mixer on medium speed to combine— about 1 minute.
If desired, stir in 1/2 cup strawberries OR pineapple and spoon the mixture into popsicle mold. Freeze for at least 4 1/2 hours.

Chocolate Shell & Toppings

Chop peanuts and cherries. Set aside.
Remove popsicle from the molds by running under warm water and gently pulling until the popsicle easily slide out. Place on a parchment lined baking sheet and place in the freezer while you make the chocolate shell coating.
In a small bowl, melt chocolate chips and coconut oil in the microwave for 1 minute. Stir and continue to microwave at 30 second intervals until fully melted.
Dip popsicle into chocolate and place back on baking sheet, immediately sprinkle on toppings—the chocolate will set quickly. Continue the process until all popsicles are coated.

Tips

  • The ‘ice cream’ part of these popsicles is not super sweet. It’s sweet enough for me, but if you like things on the sweeter side and aren’t concerned about these being dairy free, try adding sweetened condensed milk to taste. If you are concerned about being dairy free, you could try blending the mixture with dates or adding powdered sugar to taste.
  • There will be plenty of chocolate to dip each entire popsicle in the chocolate, but you might need a small amount more of each topping.

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