Coconut ice pops scream summer. But ice cream is what makes you scream. That’s why this frozen dessert is a smooth combination of the two. With help from four fresh bananas and full-fat coconut cream, you get a true ice cream base to build your beach-perfect treat. Simply add everything to a blender, fill your molds and freeze overnight. After you’ve spent a couple hours of fun in the sun, you’ll scream for these to help cool you down.
Makes 8 ice pops
Macros per ice pop: 132 calories | 2.6 g protein | 15 g carbs | 7.8 g fat | 7.8 g sugar | 1.8 g fiber
Ingredients
4 large bananas
1 cup coconut cream
1 scoop ROOT2 Natural Vanilla Brown Rice Protein
1/2 cup ice
1/2 tsp. vanilla extract
1/4 cup Vitacost Organic Shredded Coconut Unsweetened
You’ll also need:
8 standard ice pop molds
8 ice pop sticks
Directions
1. In a food processor, combine bananas, coconut cream, protein powder and vanilla extract. Process until smooth and creamy.
2. Using coconut oil and a pastry brush, coat the inside of each mold.
3. Sprinkle shredded coconut into each mold, dividing evenly.
4. Cover mold with your hand and shake lightly to disperse coconut flakes.
5. Pour banana mixture into molds, dividing evenly.
6. Insert an ice pops stick into the center of each mold and transfer to freezer for at least 6 hours.
7. Before serving, run molds under warm water for a few seconds to help loosen the ice pops and remove from mold.