Chocolate-covered vanilla ice cream pops get a vegan upgrade with this healthy copycat recipe. Vegan chocolate forms a shell around creamy peanut butter and banana nice cream garnished with your favorite toppings, like chopped peanuts or shredded coconut. Source:, April 2018

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Combine bananas, peanut butter, water and salt in a large food processor. Pulse several times, then process until smooth, stopping to scrape down the sides as needed. Divide among eight 3-ounce popsicle molds and freeze until firm, at least 6 hours.

  • Line a baking sheet with parchment or wax paper. Working with one at a time, release the popsicles from the molds. Place the popsicles on the prepared baking sheet and return to the freezer to firm up, 3 to 5 minutes.

  • Using a small spatula or offset spatula, spread chocolate onto the popsicles. Place the popsicles back on the baking sheet and return to the freezer until the chocolate has hardened, about 5 minutes.


Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

To make ahead: Store popsicles in the freezer for up to 3 days.

Equipment: Eight 3-ounce popsicle molds

Nutrition Facts

272 calories; 15 g total fat; 6.6 g saturated fat; 57 mg sodium. 318 mg potassium; 35.2 g carbohydrates; 4 g fiber; 25 g sugar; 4.3 g protein; 36 IU vitamin a iu; 5 mg vitamin c; 15 mcg folate; 13 mg calcium; 1 mg iron; 52 mg magnesium; 11 g added sugar;