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Have your banana split in popsicle form! Easy, tasty and dairy free!
I love these banana split pops! They are dairy-free, vegan (if you buy vegan chocolate chips) and free of added refined sugar. But despite being all the -frees they taste indulgent and are just so CUTE. I made a batch on Saturday and they are almost gone (it’s Tuesday and it’s just my husband and me)!
Ingredients for Banana Split Pops
You might look at these popsicles and think they look a little complicated or like they require a lot of ingredients but there’s only 5 base ingredients, not including toppings, which are of course optional but then you wouldn’t really have a banana split pop. Here’s your shopping list!
- Bananas!
- Coconut milk (canned)
- Strawberries (optional)
- Chocolate chips (vegan if you want these to be 100%)
- Coconut oil
- Toppings like peanuts, maraschino cherries and sprinkles
How to make homemade banana split pops
Not only are the ingredients few and rather basic, these popsicles are VERY EASY to make and actually pretty fun to make. I love dipping and sprinkling on the toppings.
The banana ice cream base
When I set out to make these, I wasn’t planning on them being vegan. I’d bought sweetened condensed milk thinking I would need to sweeten the ice cream part but it tasted so good with just bananas and coconut cream I let it be. If you like things extra sweet and aren’t concerned about keeping these vegan, adding a little sweetened condensed milk would be a good way to go,
All you have to do to make the creamy banana ice cream base is mix mashed bananas and coconut cream. That’s it! I added in chopped strawberries but you don’t have to. You can leave out the strawberry or try swapping it for pineapple.
Once the ice cream base is ready, spoon it into your molds and freeze for at least four hours. Side note: After you’ve spooned all of the mixture into the molds, use the spoon to push around in each mold to remove and air pockets.
Chocolate shell coating
Making the chocolate shell coating for these popsicles is super easy too.
Just melt coconut oil and chocolate chips in the microwave and boom, you are ready to dip your popsicles.
The chocolate sets up quickly so have your toppings ready to sprinkle onto the chocolate immediately after dipping.
Popsicle mold
This is the popsicle mold I use and I love it. I love the shape and design it makes on the popsicles. I also love that all of the pieces can be separated for easy cleaning. Plus it comes with some popsicle sticks to get you started!
Other no-bake treats!
- Mango Cream Frozen Tart: Also dairy free! And a tropical cool breeze of a summer dessert.
- Neapolitan Icebox Cake: This one is definitely not fair free thanks to lovely whipped cream and sweetened condensed milk. It’s rich and will satisfy any sweet tooth.
- Watermelon Mint Popsicles: Light, refreshing and guaranteed to make you feel ten degrees cooler on a hot summer day!
If you make these yummy popsicles, let me know! Leave a comment/rating below or tag me on instagram @thefigjar! Enjoy 🙂
PrintBanana Split Pops
Vegan and dairy free banana split popsicles that are fun to make and eat.
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 10 Popsicles 1x
- Category: Dessert, Snack
- Cuisine: American
Ingredients
- 3 ripe bananas (about 1 cup mashed)
- 1 1/2 cups coconut cream (2 cans coconut milk- full fat)
- 1/4 cup coconut liquid (liquid in the can underneath the cream)
- 1/2 cup strawberries (optional) (chopped)
Chocolate Coating & Toppings
- 1 cup chocolate chips
- 1/3 cup coconut oil
- 1/4 cup chopped peanuts
- 1/4 cup marischino cherries
- 2 tbsp sprinkles
Instructions
- Place cans of coconut milk in the fridge the night before you plan to make these.
- In a large bowl, mash bananas, you should have about 1 cup mashed bananas.
- Scoop out the solidified cream from the top of the cans to measure 1 1/2 cups coconut cream and add to the bananas. Use an electric mixer to combine the two. About 1 min on medium speed.
- Stir in 1/2 chopped strawberries and spoon into popsicle molds.
- Place in the freezer for at least 4 1/2 hours.
Making the chocolate shell & adding toppings
- Chop peanuts and cherries and set aside.
- Remove popsicles from the mold by placing each individual mold under warm running water until you can remove the pop from the mold. Place on a parchment lined baking sheet and place in freezer until ready to dip.
- Melt chocolate chips and coconut oil in the microwave for 1 minute. Stir and then microwave an additional 30 seconds. This should be enough time but continue to microwave for 30 second intervals until fully melted.
- Dip pops in chocolate then sprinkle with peanuts, cherries and sprinkles. Place back on baking sheet and cover with plastic until ready to serve.
- Enjoy!
Notes
- I personally think the ice cream part is sweet enough, if you like things sweeter and don’t care about being vegan or dairy free, sweetened condensed milk would be a good addition.
- Try swapping strawberries for pineapple in the ice cream base or leave them out entirely
- The measurements for toppings are approximate and will depend on how much you add and whether or not you put toppings on both sides of the popsicle.
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