Strawberry Banana Popsicles
Delicious strawberry banana popsicles are easy to make and great for kids and adults on hot summer days.
Servings: 10 large popsicles
Calories: 38kcal
Equipment
- 1 Blender
Ingredients
- 3 cups frozen strawberries divided
- 2 tablespoons sugar
- 1 large banana ripe and spotty
- ¼ cup plant-based milk coconut milk from a can is the creamiest!
- ½ teaspoon vanilla extract
Instructions
- In a small saucepan, add 2 cups of the frozen strawberries and the sugar, and turn to medium heat. As they soften, mash with a potato masher (or fork) to break up any large chunks, and cook until warmed through and well mashed. Pour into a heatproof bowl and set aside to cool.
- In a blender, add the remaining 1 cup of frozen strawberries, 1 ripe peeled banana, maple syrup, and milk. Blend until smooth.
- Mix half of the cooked strawberries into the blender mixture, and spoon the rest into each popsicle cavity, divided equally.
- Pour the blender mixture into popsicle molds, leaving ½ inch empty at the top of each cavity to prevent spilling.
- Cover popsicle mold and insert popsicle sticks into each popsicle mold slot, and freeze for at least 6 hours until completely solid.
Notes
Helpful Tip: To release the popsicles from the molds, rinse them under hot water until the popsicles easily release.
Storing Instructions: Once your popsicles are fully frozen, take them out of the molds. To keep them from sticking together and save space, stack them in a container with parchment paper between each layer. Pop them back in the freezer and they’ll stay fresh for up to three months.
Nutrition
Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 4mg | Potassium: 123mg | Fiber: 1g | Sugar: 6g | Vitamin A: 37IU | Vitamin C: 27mg | Calcium: 16mg | Iron: 0.2mg