Banana And Cashew Cream Ice Pops Recipe

I absolutely love this recipe for Banana and Cashew Cream Ice Pops because it’s like enjoying a creamy, dreamy slice of nostalgia with a modern twist, minus the dairy guilt trip. Plus, they’re super easy to make and the perfect refreshment to keep stashed in my freezer whenever I need a sweet escape! 🍌✨

I create recipes that are not only tasty but also healthy. These Banana and Cashew Cream Ice Pops are stuffed with natural superfoods.

Ripe bananas and cashews provide a potassium and healthy-fat punch that makes these ice pops not only delectable but also leave you with a satisfied feeling—that is, if you don’t gobble them up too quickly! A coconut milk base, sweetened with pure, hand-harvested maple syrup and ocean-harvested sea salt, makes these ice pops creamy and dreamy.

Pure vanilla bean and a squeeze of fresh lemon juice elevate the flavor even more.

Ingredients

Ripe Bananas:
Of course, the sweetness that is inherent in bananas and their wealth of potassium and offer a kind of dietary fiber that is not often found in other foods.

Raw Cashews:
Provides healthful fats, protein, and a creamy texture.

Coconut Milk:
Provides healthy fats, a touch of coconut flavor, and creaminess.

Pure Maple Syrup:
Sweetener derived from nature, mildly flavored with caramel.

Vanilla Extract:
Boosts taste with sweet, warm undertones.

Ingredient Quantities

• 2 ripe bananas
• 1 cup raw cashews, soaked for at least 2 hours and drained
• 1/2 cup coconut milk
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 1 tablespoon lemon juice

Instructions

1. Start by immersing the unprocessed cashew nuts in water for a minimum of 2 hours, then let them drain completely.

2. For easier blending, cut the bananas that are ripe into chunks after you peel them.

3. In a high-speed blender, combine the banana chunks, drained empty cashews, coconut milk, pure maple syrup, vanilla extract, sea salt, and lemon juice.

4. Obtain a completely smooth and creamy mixture by blending it well. Ensure you have all the ingredients combined by stopping and scraping down the sides of the blender if you must.

5. If necessary, adjust the sweetness or flavor profile of your blend by tasting it and adding a bit more maple syrup or vanilla to bring it to your desired state.

6. Pour the blended mixture into molds for ice pops, taking care to leave some headroom for the pops to expand as they freeze.

7. Place sticks into every mold, making certain they are arranged straight and centered in the mixture.

8. Put the molds in the freezer and let the ice pops freeze for a minimum of 4 hours, or until they are fully formed and firm.

9. After freezing, take out the ice pops from the molds by passing warm water over the exterior of the molds for a few seconds to free them.

10. Eat right away or keep in a freezer bag for a yummy snack any old time. Enjoy your Banana and Cashew Cream Ice Pops!

Equipment Needed

1. Mixing bowl
2. Measuring cups and spoons
3. Knife
4. Cutting board
5. High-speed blender
6. Spatula
7. Ice pop molds
8. Ice pop sticks
9. Freezer
10. Warm water for removing popsicles from molds

FAQ

• Can I use roasted cashews instead of raw ones?Use raw cashews for the smoothest texture possible. If you only have roasted cashews, ensure they’re unsalted and soak them well.
• What can I use if I don’t have coconut milk?Almond milk or oat milk can replace the original ingredient, and they provide a similar creaminess. However, they may change the flavor enough that you might notice the difference.
• How long do the ice pops need to freeze before they’re ready?Chill them for a minimum of 4 hours, or until they are every bit as solid as a rock.
• Can I add other ingredients to the recipe?Certainly! You can incorporate chocolate chips, sliced strawberries, or shredded coconut to augment the flavor.
• Is there a substitute for lemon juice?Lime juice or a small amount of apple cider vinegar can serve as a substitute for lemon juice, providing a hint of acidity.
• How long can I store these ice pops in the freezer?They may be kept for as long as two weeks in the freezer, providing they are in an airtight container that prevents freezer burn.
• Do I need a specific type of mold to make these?If you have any molds for making ice pops, those will be perfect for this recipe. Even small paper cups with popsicle sticks can serve as molds for the frozen treat that is an ice pop.

Substitutions and Variations

Bananas: Swap with 1 cup of mango or ripe avocado for another flavor and a different kind of creaminess.
Coconut milk: Opt for almond milk or cashew milk if you prefer a lighter alternative.
Maple syrup: Use agave nectar or honey to achieve a similar level of sweetness.
Vanilla extract: Use almond extract or a few drops of vanilla bean paste for a different aromatic profile.
Lime juice: For a different citrus note, use lemon juice.

Pro Tips

1. Pre-freeze Banana Chunks Before blending, freeze the banana chunks for a few hours. This will result in a thicker, creamier texture for the ice pops without needing longer freezing times.

2. Add Texture with Mix-ins Consider folding in mini chocolate chips, chopped nuts, or shredded coconut into the mixture after blending for added texture and flavor before freezing.

3. Enhance Creaminess Add a tablespoon of coconut oil to the blender with the other ingredients. This will give the ice pops a richer texture and make them even creamier.

4. Experiment with Flavors Try adding a pinch of cinnamon or nutmeg to the mix for a different flavor profile. Alternatively, a dash of coffee or cocoa powder can offer a unique twist.

5. Use Silicone Molds Silicone molds make removing the ice pops easier and ensure they maintain their shape perfectly, reducing the risk of cracking or breaking.