This week has been ridiculously hot! I’m talking 110+ weather in an area that barely gets above 95 in the summer! So popsicles were definitely on the menu for this week!
These Coconut Strawberry Banana Ice Cream popsicles (or creamsicles) cooled us all down over the weekend, and it was pretty guilt free! It’s literally just pureed strawberries and bananas with a little coconut almond milk. Super simple idea!
This recipe was inspired from the Healthy Family Classics cookbook from Produce For Kids, a company whom I’ve been collaborating with this year to inspire families to eat more vegetables! This has tons of really cool recipes like the strawberry banana ice cream recipe (definitely recommend giving this a look). It freezes really well!
It’s such a good base for experimenting with too! You can easily add your own twist to this, maybe add some pineapple, or some lemon-lime soda to give it a little zing, or add some fresh fruit bits in there as well!
I opted to use fresh fruit rather than frozen (which the cookbook called for). Since I was making popsicles rather than ready-to-eat ice cream, and it’s prime strawberry season right now, you kind of have to make the choice to go fresh right?!
Purree, pour, and freeze. do this in the morning, and by the afternoon you’ll have refreshing banana ice creamsicles sitting in the freezer waiting to cool you down. I may be on a popsicle kick down the line, be forewarned. It’s too freaking hot this summer not to be!
On To The Recipe
Strawberry Banana Ice Cream Popsicles
- 1 lb fresh strawberries
- 1 whole banana
- 1 cup coconut almond milk
- Add strawberries, banana and coconut milk to a blender
- blend for about 2 minutes until smooth.
- Pour into popsicle molds, freeze for about 4-6 hours until completely solid. Enjoy!