Chocolate Peanut Butter Banana Pops (vegan)

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Heeey!

I’ve been thinking about these whole fruit banana pops for some time now. I mean, there are all those recipes for that 1-ingredient banana “ice cream” out there and I’ve been like, “I should make that into a popsicle!” Then, I would forget about it. But! I finally got it together and covered them in chocolate shell, peanut butter, peanuts, and wouldn’t ya know…they’re even vegan. BOOM.

I blitzed up a few of the dozens of super-ripe bananas that take up residence in my freezer and piped it into my popsicle molds. Then, they sat there for a few days while I tried to figure out what to do with them. I mean, they would be a health food if I left them alone, but they’d also be kinda fugly. Last week my new friend, Kailey, was over and I mentioned I was going to chocolate-dip them and she suggested I add peanuts. Then I decided, why stop there?! I’ll drizzle them with peanut butter, too. And, thus, these magical banana pop babies were born and they are SO GOOD. Make them, seriously.

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Chocolate Peanut Butter Banana Pops 

Makes about 10 pops using this mold.

For these to be vegan, be sure to use vegan chocolate and peanut butter. Bananas are already vegan.

5-6 frozen, ripe bananas

10 ounces chocolate, chopped or chips

1/3 cup peanut butter

3 tablespoons coconut oil, divided

1/4 cup salted peanuts, chopped

Break or cut the frozen bananas into chunks (or freeze your bananas in chunks) and pulse in the food processor until smooth and creamy. Spoon or pipe the pureed bananas into the popsicle molds, insert sticks, and freeze for several hours (or days).

When ready to coat the pops, line a baking sheet with parchment and place in the freezer.

In a microwave safe bowl, combine the chocolate and 2 tablespoons of the coconut oil. Heat in the microwave in 30 second bursts, stirring between each, until the chocolate is melted and smooth.

In another microwave safe bowl, combine the peanut butter and remaining coconut oil and repeat the same procedure as you did with the chocolate.

Remove the banana pops from the freezer and carefully un-mold the pops. I had to run them under just warm water for a few seconds to get them out without breaking. Working quickly, dip the pops into the chocolate, using a spoon to help coat the pops completely, let any excess chocolate drip, and place on the prepared baking sheet. Repeat with the remaining pops. Stick the baking sheet back into the freezer until the chocolate shell is completely set. Once set, drizzle the pops with peanut butter and sprinkle with chopped peanuts. Place the sheet back into the freezer until set. Can be stored in the freezer for several days.

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4-Ingredient Strawberry Cream Pops

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It’s #popsicleweek yet again!

HURRAY!! Thanks to Billy for, once again, being a genius and initiating this amazing summertime tradition. We all know I love a good popsicle around here, so this is obvs one of my favorite weeks of the entire year.

Just like last year, I am bringing you a dipped pop, except I’m using white chocolate shell instead of dark. I also made these on the SUPER-DEAD-EASY since, wouldn’t ya know it, gestating a human-person inside my body at about 8 months in is kinda exhausting. Thank sweet baby Mariah Carey for popsicles to get a girl through it all. These pops are 4 ingredients (minus the pistachios, which are totes optional and could totally be subbed for sprankles) and come together quickly…which means less time making and more time consuming popsicles. WIN/WIN!

So let’s cheers popsicles and celebrate summer! Click over to the official Popsicle Week page to check out all the goodness, and keep checking since it will be updated everyday this week!


[recipe]
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4-Ingredient Strawberry Cream Pops

Makes about 8 popsicles.

2 1/2 cups chopped strawberries, divided

1 pint vanilla ice cream, softened

1, 11.5oz, bag white chocolate chips

2 tablespoons coconut oil

chopped pistachios, optional

Puree 2 cups of the strawberries using an immersion, or canister, blender. Add the ice cream and blend to combine. Fold in the remaining 1/2 cup chopped strawberries. Pour into popsicle molds and insert sticks. Freeze for several hours until solid.

Melt the white chocolate chips and coconut oil together in a 2 cup measuring glass in the microwave in 30 second increments, stirring between each, until the white chocolate is completely melted and smooth.

Line a sheet pan with parchment and set nearby. Remove the frozen strawberry ice cream pops from their molds, and working quickly, dip each one in white chocolate and place onto the prepared sheet pan. Sprinkle with chopped pistachios (or sprinkles!) if you’d like. Place in the freezer to firm up for a few minutes. Serve immediately or store in a zip-top bag in the freezer.
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Dark Chocolate Peanut Butter Ice Cream

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Guys, this ice cream is my dream. I was scrolling through my recipe index, looking for gaps in my ice cream repetoire, when I realized I am seriously lacking in the chocolate department. WTF?! This made me question who I am in all kinds of ways, so of course, I remedied that issue real quick.

This ice cream is adapted from Jeni’s Darkest Chocolate Ice Cream in the World. It’s rich and chocolatey and creamy-dreamy…and it has peanut butter shell swirled throughout. BOOM. I mean, I really could not ask for more from an ice cream. Against the dark chocolate, the peanut butter shell is just snappy–not as snappy as chocolate shell, but firmer than plain old pb–and a bit salty, too. It’s seriously perfection and is taking me all kinds of self-control and will-power to not just face plant right into a pint of this stuff. Thank goodness for weekend houseguests who have an affinity for ice cream…or I might be in serious trouble.

[recipe]

Print Recipe

Dark Chocolate Ice Cream with Peanut Butter

Adapted from Jeni’s Splendid Ice Creams at Home 

PS, if you don’t have Jeni’s book and you love ice cream…treat yo’ self. 

For this ice cream I used Ghiradelli 60% Bittersweet Chocolate Chips, my favorite Valrhona cocoa powder, crunchy peanut butter, and virgin coconut oil. The virgin coconut oil has a slight coconut flavor, which I do not mind at all, but you could use refined if you prefer.

1/2 cup unsweetened cocoa powder

1/2 cup water

1 heaping teaspoon espresso powder

1 cup sugar, divided

1 1/2 ounces bittersweet chocolate chips (or chopped chocolate)

2 cups whole milk

1 tablespoon plus 1 teaspoon cornstarch

3 tablespoons softened cream cheese

1/8 teaspoon kosher salt

1 cup heavy cream

2 tablespoons corn syrup

1/2 cup peanut butter

2 tablespoons coconut oil

Begin by making a syrup, combine the cocoa, water, espresso powder, and 1/2 cup of the sugar in a saucepan, bring to a boil over, stirring to dissolve the sugar, and boil for 30 seconds. Remove from the heat and stir in the chocolate until smooth and melted. Set aside.

Whisk the cream cheese with the syrup and salt in a large bowl until smooth.

In another small bowl, whisk about 2 tablespoons of the milk with the cornstarch to create a slurry. Set aside.

In a large bowl or clean sink basin, make an ice bath with ice and water.

Combine the remaining milk, the cream, sugar, and corn syrup in a 4-qt saucepan. Bring to a boil over medium heat and boil for about 4 minutes. Remove from the heat and slowly whisk in the cornstarch slurry. Return to the heat and bring to a boil over medium, stirring constantly until slightly thickened, about 1 minute. Remove from the heat and whisk into the cream cheese & syrup mixture until well mixed. Pour into a gallon, zip-top freezer bag, seal, and submerge in the ice bath. Let it sit until cold. Either pour the ice cream base into an ice cream maker right away, or chill overnight in the fridge before processing. I like to chill overnight.

While the ice cream processes, melt the peanut butter and coconut oil together in a bowl in the microwave in 30 second bursts, until melted and smooth when stirred together. Set aside.

Once the ice cream is processed, layer about 1/3 of the ice cream into a container, followed by the peanut butter mixture–repeat with the remaining ice cream and peanut butter. Cover and freeze until solid before serving. [/recipe]