These peanut butter and jelly popsicles are so easy to make, and absolutely fun to eat. They’re also dairy-free, totally plant-based (vegan friendly) and refined sugar free! They’re so guilt-free, you can even have them for breakfast. Yes, you heard that right. You can have ice-cream for breakfast.
Who else grew up on peanut butter and jelly? Peanut butter and jelly is such a nostalgic combo, you may just feel like a kid again munching on these. Or, you know, you could give them to actual kids too, and I bet they will love it. Unless your kid doesn’t like fruits. Yes, that’s actually a thing. Or they don’t quite like bananas, like my brother. I can’t imagine my life without bananas, much less fruits in general. Fruits make my world go round. I’m legitimately happiest in the morning if I eat berries. Even happier if I get to have berries with some nut butter – peanut, almond or hazelnut chocolate. It might be the colours, it might be the sweet-tart taste with the creamy, nutty flavour, or it could also be my body receiving a major buzz load of antioxidants, fibre and minerals to keep it healthy and happy.
You’ll need a food processor or blender for a smooth result. If you don’t have a popsicle mold, never fear, you could use paper cups instead. This recipe only makes four popsicles, but it’s easily doubled if you need to serve more people.
- Peanut butter nice cream:
- 4 small ripe bananas
- 2 tablespoons peanut butter
- ½ cup coconut milk
- Strawberry "jelly" swirl:
- ⅓ cup strawberries
- 1 teaspoon rice malt syrup (optional)
- Peel your bananas and add to a food processor (or blender) with the peanut butter and coconut milk. Blitz until well blended and smooth. Set aside.
- In a shallow bowl, mash the strawberries to a thick puree with a fork. Stir in the rice malt syrup to sweeten slightly, especially if the strawberries are very tart.
- Scoop a heaping tablespoon of the peanut butter mix into the molds. Using a teaspoon, scoop the strawberry puree and sort of let it trickle down/nudge it to the flat sides of the mold, in every mold. For me it's important to try and get the strawberry bits seen. Repeat, ending with peanut butter.
- Using a knife or chopstick, gently swirl the strawberry puree in an up and down, and zig zag motion against the wall of the mold.
- Allow this to freeze for at least 6 hours, overnight is best.
Enjoy!! xx, Bee