Banana Ice Cream 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.
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.
Banana Ice Cream Pops Recipe- Dairy-free and Vegan
1 1/2 cups frozen sliced bananas
Combine all of the ingredients in a Vita-Mix or blender and whip until creamy smooth.
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.
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|Frozen banana pops!|