Make Ice Pops Without Popsicle Molds | The Nibble Webzine Of Food Adventures

Peanut Butter Banana Ice Pops: Make Ice Pops Without Molds

July 16, 2016 at 8:53 am · Filed under Food Fun, Ice Cream-Sorbet-Yogurt, Kids, Recipes, Tip Of The Day

July is National Ice Cream Month. Since there’s no Ice Pop Month or Ice Pop Day (and none for ice cream cones, either), we’re folding them in.

We thank PeanutButterLovers.com, the consumer website of the Southern Peanut Growers for this recipe. It makes a dozen creamy pops, with hardly any effort.

CREAMY PEANUT BUTTER-BANANA POPS

Ingredients For 12 Pops

4 large very ripe bananas

1/2 cup creamy peanut butter

12 ounces frozen whipped dessert topping

1 tablespoon lemon juice

Preparation

1. PLACE all ingredients in a blender and process until smooth. Pour into ice pop molds or substitutes. Freeze until firm. How easy is that?

2. TO REMOVE: Run the mold under warm water as needed to release the pops.

Find more peanut butter recipes—from appetizers and soups through mains and desserts—at PeanutButterLovers.com.

NO ICE POP MOLDS? TRY THESE SUBSTITUTES:

If you don’t want to invest in ice pop molds, how about Zip-A-Pop disposable plastic sleeves (third photo at right). We love them!

Otherwise, take a look around. Most likely, you have one or more of these:

Paper or plastic cups. Small (or large, if you want to go for massive pops) disposable paper or plastic cups are an easy and inexpensive stand-in for popsicle molds

Ice cube trays (example)

Loaf pans (example)

Silicone cupcake molds

Small cupcake/muffin tins (example)

Three- or 6-ounce yogurt containers (a great recycling opportunity)

If you don’t have ice pop sticks, here’s another great recycling opportunity:

Plastic spoons (we’ve used plastic knives when testing recipes)

Stainless steel teaspoons or espresso spoons

If you’re not a peanut butter or banana lover, here’s a recipe from Pom Wonderful that trades the PB for pomegranate juice.

Prep time is 20 minutes, plus 4 hours freezing.

[1] PB-Banana pops: fruit and protein in an ice pop. What could be better (photo © Peanut Butter Lovers)

[2] Overripe bananas are an invitation to make banana pops (photo © Baking Library).

Zip Pops
[3] Zip Pop bags (photo © ZipPops).

[4] Doubly nutritious: bananas infused with pomegranate juice (photo and recipe © Pom Wonderful).

[5] Pomegranate seeds are called arils (photo © Good Eggs).

RECIPE: POMEGRANATE-BANANA ICE POPS

Ingredients For 4 Servings

1 cup pomegranate juice

1 cup pomegranate arils (from 1 large pomegranate, or buy a bag of arils and skip Step 1.)

3 very ripe bananas

1 cup simple syrup (buy it or make this recipe)

4 ice pop molds or substitute

4 ice pop sticks or plastic spoons

Preparation

1. SCORE 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (the seed sacs).

The arils will sink to the bottom of the bowl and the membrane will float to the top.

2. STRAIN and place the arils in a clean bowl. Refrigerate or freeze any extra arils for another use.

3. PREPARE the simple syrup (recipe).

4. PLACE all ingredients except the arils in a food processor; process until smooth. Then stir in the arils and divide the mixture evenly among the molds/cups.

5. FREEZE slightly; then insert an ice pop stick or plastic spoon into the center of each cup to be used as a stick. Freeze until solid.

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