Pie turns popsicle with these Banoffee Ice Cream Pops featuring banana ice cream and homemade healthy “toffee” in a fun summer snack-on-a-stick form!
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Annnnnnnd welcome to National Popsicle Week!
Okay fine, it’s not actually National Popsicle Week. However it is FOF Popsicle Week!
But according to this calendar it seems there is no official popsicle week. Or day even. A few flavor specific ones, but no general day to celebrate all flavors of ice cream on a stick. So no reason why it can’t be this week.
I think probably there is just a tiny committee sitting in a cave somewhere coming up with these holidays and springing them on us to see how many people will jump to join in with the yummy synchronicity on Instagram. I for one don’t question the validity. It could suddenly be #InternationalChocolateCoveredArtichokeDay and I’d happily join in and post my best…wait.
So maybe it’s not officially popsicle anything. But it is officially June later this week. And it is officially hot here. And I was able to officially find my popsicle mold in it’s laundry room closet hibernation spot. So popsicle week.
What is Popsicle Week? Since I know that is the burning question on everyone’s mind right now, lemme explain…
This week on the blog I will be posting three brand new popsicle recipes for your on-a-stick-snacking enjoyment! And on the days in between we will all eat popsicles for every meal and snack all day long. Just kidding. Unless you are up for that?
And Popsicle Week this week means my last week looked something like…
3 new popsicle flavors. 29 popsicle sticks. 14 frozen bananas. 357 frantic runs from the freezer to the camera and back. 85 degrees in my house, which makes popsicle photography quite the challenge. 8 melted messes. 5 ice cream drips on the floor. 1 picky puppy who refused to help me clean up. And 2 freezer burnt popsicles still chilling in the back of my freezer.
Ice cream pops. When I say popsicle I mean ice cream pop. Which may sound like a subtle difference, but to me the cream part if very important. Because unless it comes in a clear tube that cuts the side of your mouth in the shade neon blue, I don’t want anything to do with icy-not-creamy frozen novelties.
All of this week’s recipes use frozen bananas as the base to keep things CREAMY but fruity too.
Banoffee. This first recipe takes the banana base concept and runs with it all the way to pie-inspired pop heaven. Banoffee pie usually involves a cookie crumb crust, a toffee layer, sliced bananas, and whipped cream.
So with some artistic interpretation these pops are made up of…
Banana ice cream with slices of bananas mixed in. A dash of cinnamon wouldn’t be a bad idea here either, although not banoffee traditional.
Date caramel layer. Which I should’ve made bigger because frozen date caramel = yum. I just used my basic date paste recipe which you can find -> here
Homemade granola “crust”. I used my favorite crunchy oil-free granola with pecans and coconuts as mix-ins because that’s what I had on hand. Any granola will work–homemade or store-bought (I personally love this stuff). Or even crumbled cookies or graham crackers.
Caramel sauce drizzle before eating. It’s optional. You can use this date-based vegan caramel sauce recipe. Or if you want a caramel sauce that will harden on the outside, I used this one. Like magic shell but not chocolate. You could swap this for coconut whipped cream to stay true to banoffee pie, but whipped cream on a popsicle felt a little weird to me.
Tip! If you don’t have a popsicle mold, you can use small paper cups instead. Just freeze the pops for 30-60 minutes and then insert the sticks so they will stand up straight. Or they are under $20 on Amazon, this is the one I have.
And that’s how you make a perfect portable banoffee ice cream party! Quite easy and somehow way more fun than just piling all these ingredients in a bowl. If you ask me, they are 100% breakfast appropriate (see, there’s granola). But dessert or snack time works too.
And while these flavors may all sound like they would be marvelous with chocolate drizzled on top, save that for the next popsicle…
Banoffee Ice Cream Pops
Pie turns popsicle with these Banoffee Ice Cream Pops featuring banana ice cream and homemade healthy "toffee" in a fun summer snack-on-a-stick form!
- 4-5 frozen bananas
- 1 ripe banana, sliced
- 1/2 cup date paste
- 1/2 cup granola (*see notes for recommendations)
- Optional for topping: caramel sauce (**see notes for recipe recommendations)
Blend the frozen bananas in a high speed blender until smooth and creamy. Add a little bit of non-dairy milk only if necessary to blend.
Fill your popsicle mold with 1-2 spoonfuls of the banana ice cream. Add a few slices of banana. Continue filling with banana ice cream until the popsicle is 3/4 full. Top with date paste and a sprinkling of granola.
Repeat with the remaining popsicles.
Insert the popsicle sticks and freeze overnight.
Remove from the freezer for 5 minutes or so and then gently wiggle your pops out of the molds.
Drizzle with optional caramel sauce and enjoy! Keep in the freezer. They are best eaten in the first 1-2 days and will get icier with time.
This is the popsicle mold I used here. If you don't have a popsicle mold, paper cups work too! Just freeze for about 30-60 minutes and then insert the sticks.
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