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.

Hilary Meyer
Source:, April 2018


Recipe Summary

30 mins
6 hrs 30 mins


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

273 calories; protein 4.3g 9% DV; carbohydrates 35.2g 11% DV; dietary fiber 4g 16% DV; sugars 24.6g; fat 15g 23% DV; saturated fat 6.6g 33% DV; vitamin a iu 36IU 1% DV; vitamin c 4.9mg 8% DV; folate 15.4mcg 4% DV; calcium 13.3mg 1% DV; iron 1.3mg 7% DV; magnesium 51.9mg 19% DV; potassium 317.9mg 9% DV; sodium 57.1mg 2% DV; thiaminmg 3% DV; added sugar 11g.