Banana Ice Cream Pops

Gluten free dairy free frozen banana pops
Frosty banana pops- a dairy-free and vegan summer treat.

Summer is here. Daylight stretches pink into the evening, warm and luxurious. Santa Monica is thick with tourists. Students heft surfboards and beach towels instead of backpacks. The Farmer's Markets are drop dead gorgeous (sneak a peek at our LA markets from Sarah here at The Delicious Life- who's been considerably more mobile than moi lately, scouting different farmer's market locations in a whirlwind tour). June is one of my favorite months of the year. 

How can it not be?

To celebrate I made some tasty frozen confections this week. I'm still on a limited diet, trying to soothe this tenacious monkey gut of mine. So the flavor choice was banana- in case you didn't know, bananas are kind and acid reducing to an ulcer prone tummy. I decided to use maple syrup as the sweetener, just because.

Creamy banana goodness ensued.

Banana Ice Cream Pops Recipe- Dairy-free and Vegan

Xanthan gum boosts viscosity and improves the texture of non-dairy ice cream. But if you prefer not using it, Darling, leave it out. It's all about personal preference.


1 1/2 cups frozen sliced bananas
1/2 cup pure maple syrup
1 cup ice cold vanilla rice milk or coconut milk
1 teaspoon bourbon vanilla extract
1/4 teaspoon xanthan gum


Combine all of the ingredients in a Vita-Mix or blender and whip until creamy smooth.

Spoon the banana mixture into six large frozen pop molds (or whatever Popsicle style molds you have on hand). Insert sticks. Freeze overnight for best results.

To remove a pop from the mold, run warm water over the mold to loosen the pop- or follow the mold manufacturer's gentle instructions.

Makes about ten pops.


I made this recipe using vanilla rice milk, but coconut milk would be heaven. Good tasting vanilla hemp milk or nut milk would also work.

I made six pops and froze the extra banana mixture as ice cream.

You could also freeze any extra in ice cube trays for smoothies.

Recipe Source:

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Frozen banana pops recipe that is vegan and dairy free
Frozen banana pops!


Kalyn said...

Yummy. I'd love this, especially with coconut milk.

Rach said...

I'm in love with my unsweetened vanilla hemp milk - I want to make these with it. I hope you are feeling better and on the mend. ♥

Angelina said...

My husband has his chemistry class make ice cream every year as a chem lab (ziploc bags turned into ice cream makers). This year we were going to make some at home using non-dairy milk. This recipe has great timing! I was debating trying rice milk, coconut milk or a combination of the two. I am looking forward to the experiment as neither my husband or I can handle milk. This will also give him an alternative for non-dairy students if is works. I am so glad that you are still on the mends. My prayers are with you daily.

RecipeGirl said...

I just got some cute popsicle molds. Can't wait to try this out!

hoopyscoopsmom said...

Thanks, so much for posting this recipe! Just finished our allergy testing with me and my daughter, we are both allergic to nearly 30 things!! Which of course includes all common grains!! Learning to bake and cook all over again!! My daughter who is eight is having a really hard time, especially not being able to have ice cream. So I can't wait to suprise her with these pops she can have hemp milk, ( she loves coconut but is allergic, ugh!!) I hope you tummy mends quickly!!!

GFree_Miel said...

Oh my...That's awesome. I think this is going to be a summer favorite for me!

Heather Loves Healthy Vegan Recipes said...

It's a bit chilly yet for popsicles here (Victoria, British Columbia), but I'm excited to make these when I head to Ontario in a month. I've never purchased xantham gum before. I'm not worried about the bacteria, but would be concerned about what they are fed. Have you looked into this much? Thanks for the recipe!

Amanda Stuckey said...

These look yummy! I love those home popsicle molds. I've also been very into frozen banana treats this summer (I live in texas so it's unspeakably hot.) I also have a super fast gluten-free dairy-free banana ice cream recipe on my blog if you're inclined to look. Easy on the tummy!

bluetaelon said...

Looks good but wanted to check, is it really supposed to be 1/2 cup of maple syrup? That makes for some pretty expensive popcicles:)

Karina Allrich said...

Thanks for the frozen banana love. As for the maple syrup- if you prefer, you could sweeten with your favorite cane or brown sugar; taste test to adjust sweetness. ~Karina

Nancy said...

Made a version of these for my son when he was little using yogurt instead of milk. Also great with bananas and strawberries. Yum!! So good.

Tasty Eats At Home said...

Yum and yum! I love banana, and this would be a great way to use up some overripe ones I just tossed, whole, in the freezer.

Kirsten said...

I can't wait to make these! Once our cold weather clears up, I'm gonna pack the freezer with these goodies. A touch of cinnamon might be lovely too. thanks!

Eileen Barron said...

Perfect timing! I just got a set of popsicle molds this weekend and my 3-year-old daughter has been begging to make some! I have raspberries to use and will likely try a version of this recipe using them.

Cookin' Canuck said...

These would be a big hit in my house. I have had quite a lot of success lately using coconut milk in ice cream - a flavor that I have been missing out on all these years.

Angelina said...

I have been following your blog off and on for years and often turn to you when I don't know what's for dinner. I found your description of monkey gut very insightful. Yes, I have a monkey gut too and it has been tagged with gluten and dairy intolerance, IBS, psychosomatic mumbo jumbo and the like too frequently to count. I have tried raw diets, gf diets, vegan, vegetarian, even some meat, candida diets...well you know the drill. If you ever get a worthwhile diagnosis, please let me know.
Thank you for the delicious inspirations along the way.

KathyinMD said...

Karina, I hope your gut is doing better. Do the bananas need to be normally ripe, or is this another recipe that can take overripe bananas I've stuck in the freezer for later baking? Thank you for all the delicious recipes!!!

Karen said...

What I love most about bananas is their nutrition but not the texture. I love the idea of using coconut milk with this.

busy lizzie said...

I have just come across your blog. It's really stylish and I look forward to following you. Your recipes look divine, and as newly diagnosed, it's nice to know that there is so much help out there. :0)

redsonya59 said...

Yummmm...great recipe, thanks, Karina. Hubster with Crohn's will love this recipe. He has recently gotten righteous about his diet again due to cholesterol/triglyceride issues so he has sworn off any and all desserts except plain yogurt with YES, MAPLE SERPLE (Trader Joe's PURE, Grade B only!) with walnuts or almonds. So, this might be a great alternative. And when the Grand-kiddies come down from Seattle to get their annual Kali-Tans this summer, I can try it out on them as well. CHEERS!

Aubree said...

Yum! These are so much fun :)

~Aubree Cherie

Lydia (The Perfect Pantry) said...

I have everything on hand to make these, except a popsicle mold! I think I'm going to freeze some in small ramekins instead. Today. Because these look so good!

Dot said...

I used to make banana icecream (just frozen bananas, ground up in the food processor) when I was a kid. This sounds just lovely!
(I've included a link to this in a summer roundup post on today:

Grace said...

Making these tonight! Do the bananas actually have to be frozen first?

Karina Allrich said...

Glad you all share my banana love! xox

Grace- Using frozen bananas in the blender speeds up the freezing time. You can always use fresh peeled, but it will take longer to freeze the warmer mixture into ice cream/pops.


nmlove said...

Ooh - my kids are going to love these (me too!). Thanks!

Angelina - ice-cream in a bag with rice milk does work. We just did this yesterday!

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