As I mentioned in my previous post, I have more popsicle recipes for you all. I’m gearing up to do a popsicle segment in a couple weeks on KATU Afternoon Live and need to have a few options to present. So, this is the second recipe of three or four. Luckily, they’re all different, but hopefully, you don’t get sick of my sharing recipes for frozen treats on a stick!
Meanwhile, this combo is incredible in a classic kinda way and SO creamy. Like, insanely creamy. No sweetener of any sort is needed either, as the banana adds enough on its own. I think these are sure to win over kids and adults alike. Between these and the chocolate mint popsicles, I’m in popsicle heaven. Each day, I look forward to grabbing one out of the freezer and enjoying it out on the deck in the sunshine. Feels good and tastes good, too.
I used these molds, which yield six popsicles, but there was enough mixture for seven (I actually have two sets of the molds too, so no issues for me there). I recommend the following options if you have extra, but are out of molds: 1). drink it, 2). pour it into a little dish or jar and freeze (then scoop out and eat like ice cream), or 3). pour into a paper cup and add a popsicle stick mid-way through freezing.
Cheers and enjoy!
UPDATE: watch the replay of my KATU Afternoon Live popsicle segment HERE.
- 2 cups coconut cream (I like this brand, which has no gums)
- 2 just-ripe medium bananas, peeled and cut in half or into thirds
- 2 tsp pure vanilla extract
- 1/2 cup unsweetened almond butter
- Pinch of sea salt
- Place all ingredients in a high speed blender and blend until smooth, scraping down the sides as needed.
- Pour into popsicle molds and freeze for 6-7 hours or overnight. Once ready, rinse mold under hot water to remove.
Yields: 6-7 popsicles
Lately, the weather in Portland has not only been warm, but also muggy and humid. Normally, we don’t get much humidity, but this summer has been an exception. Sometimes, I think it feels kinda good, especially in the mornings. This is most likely due to my Midwest upbringing. Growing up in Michigan, I became accustom to a lot of humidity and truthfully, this is nothing compared to the Midwest stickiness. What’s great about Michigan though is that there’s easy access to water, especially in Alpena, where I grew up.
Anyway, the point I’m trying to make here is that this sticky weather has left me wanting a cold treat on some evenings. You know, to help me cool off … or something. I don’t like to make many treats and baked goods, and generally turn to berries with melted coconut butter when I want something sweet. Sticking to my same fruit and coconut route, I used some frozen peaches (from a friend’s peach tree that I cut and froze myself) and blended them with coconut milk, coconut butter and vanilla to make a cold and slightly sweet indulgence. It took all but 5 minutes, hence the name 5-minute peach ice cream. It’s so easy and delicious, and can be made with pretty much any frozen fruit. Second to the peach, blueberry is my favorite (we do have a freezer full of them, after all). You can even blend different frozen fruits together to create other flavor varieties as well. There’s many options!
- 1 cup frozen unsweetened peaches
- 1/3 – 1/2 cup full-fat coconut milk (I like this brand and this brand)
- 1/2 tsp pure vanilla extract
- 1 Tbsp melted coconut butter (I like this one and this one)
- Basil leaves for garnish, optional
- Combine the first three ingredients in a blender or food processor (I used my smallest Ninja container). Blend for 20-30 seconds and then remove lid and scrape down the sides. Blend again and add a bit more coconut milk if needed. Then, add the melted coconut butter and blend again, until smooth.
- Garnish with basil, if desired. Top with anything else you may desire. I like raw sprouted walnut pieces, fresh blackberries or raw unsweetened cacao nibs.
Yields: 1 serving