When we're healthy, we're happy.
When we're healthy, we're happy.
Banana & Raspberry Layered Ice Pops
Prep Notes
Blender
Ice pop molds
- or -
Wooden ice pop sticks
Waxed paper cups (I used 9-ounce cups.)
Aluminum foil
Cooking Time
6 hours
Yields
12 ice pops
Ingredients
3 large bananas
1/2 cup unsweetened coconut milk (from can)
1 1/2 cups fresh raspberries
Juice from 1 fresh lemon
1/8 cup water
3 tablespoons or more raw honey
Directions
1. Cut banana into chunks and put the chunks and the coconut milk into a blender. Blend completely until smooth.
2. Pour mixture into a bowl and set aside.
3. Rinse blender pitcher and blot out excess water. Put raspberries, lemon juice, water, and honey into blender. Blend completely until smooth. Test this puree for sweetness and adjust the honey to your liking. Set aside.
4. Set out a dozen paper cups. Put a wooden stick in each.
5. Pour the banana puree into each paper cup evenly. Freeze cups for 90 minutes.
6. Pour the raspberry puree over the frozen banana layer in each cup evenly. Wrap each cup with foil and freeze completely for at least 4 hours.
7. Peel off paper cup when ready to serve.
Notes
Use a bowl or cup with a spout for easy pouring into the paper cups.
Use a metal muffin pan to hold the cups and transfer them easily into and out of the freezer.