Pineapple Whip Ice Pops

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I love going to Disney World. I know it’s all manufactured happiness, but sometimes I really need that. Walking mascots to hug? I’m in. Lunch with princesses? Absolutely. Fake safari rides? Save me a seat.

Two of my favorite treats at Disney are the chocolate-covered vanilla ice cream pops in the shape of Mickey’s head and a frozen pineapple sorbet-ish treat called a Dole Whip. The ingredients in a Dole Whip are not very nutritious, but I’ve made my own ice pops to taste just like them–but without the sugar overload and preservatives. Now I can try to recreate the happiest place on earth in my own kitchen.

It’s a small world, after all…

Pineapple Whip Ice Pops (makes 10, 3 ounce popsicles)          One ice pop has 49 calories, 0.3 grams of fat and 39% of your daily recommended amount of vitamin C.

  • 1 lb. fresh, chopped pineapple (or frozen)
  • 1/2 cup vanilla or honey flavored organic Greek yogurt
  • 1-2 cups soy milk (exact amount will depend on how juicy your pineapple is)
  1. Put pineapple, yogurt and 1 cup of soy milk in a high powered blender. Blend until very smooth. Add more soy milk if needed to thin the mixture enough to blend.
  2. Pour mixture into ice pop molds. Freeze 4-6 hours or overnight.
  3. Unmold and create your own happy place.
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Chunky Monkey Ice Pops

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Well, my experiments with vegan, dairy-free ice cream were ok, but I have found greater success making creamy ice pops in interesting flavors! These pops are sugar-free, gluten-free, raw and vegan. And magically tasty! Like a fudgesicle that actually has loads of flavor instead of just sugar. I also like that we have individual servings all ready to go–no scooping needed, although I do need to tap the mold on the counter a few times to get rid of those pesky air pockets 🙂

The real secret to these ice pops is bananas. They give the popsicles a lovely, creamy, thick texture without any dairy (I’ve also used soaked and drained cashews–this works well, too). You do need to freeze the bananas ahead of time, but we always seem to have bananas on the brink of disaster, so freezing them before they turn too mushy is a regular habit. I take ripe bananas, peel them, cut them into slices and freeze them on a parchment lined baking sheet. When they are frozen, I pop the slices into storage bags and keep them in the freezer until I need them. They are terrific in smoothies!

Since ripe bananas are pretty sweet on their own, I didn’t add any sweetener, but you could add some raw honey if you wanted to (this would change the nutritional profile). As is, these are cool, creamy, and have a great banana/peanut butter/chocolate flavor.

Many thanks to fellow blogger, The Midnight Baker for sharing her success with the Norpro Ice Pop Maker. Check out her recipes–they look amazing. The Norpro mold makes 10, 3 ounce ice pops, is BPA free and is very affordable. Click HERE for more information.

Chunky Monkey Ice Pops (makes 10, 3 ounce ice pops)
Each ice pop has 100 calories, 5 grams of fat and 3 grams of protein

  • 2 organic bananas, peeled, cut up and frozen
  • 1/4 cup raw, unsalted peanut butter
  • 1/4 cup raw cacao powder
  • 1 cup organic almond or soy milk
  • 1/2 teaspoon vanilla extract
  1. Put all ingredients into a Vitamix or Magic Bullet blender and blend until very smooth.
  2. Pour mixture into the ice pop molds. Tap the mold on the counter a few times to release air bubbles.
  3. Freeze several hours or overnight.
  4. Unmold the pops and enjoy!

Vegan Banana Split Ice Cream

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Honestly, I have no idea what happened to spring. Our weather turned from glorious to miserable and has been stuck there for over a week, with no end in sight. When it comes to coffee, I already drink enough to power an army a fair amount, but this week, I am one with the people of Seattle (well, without the hip vibe or public transportation).

Still, we have fresh strawberries, so all is not lost.

And spring will come. Or maybe we’ll go from late winter to blazing hot summer In a matter of days. North Carolina can be like that. Either way, we’ll be ready for ice cream.

Ellie and I love ice cream, but it does not like us. Milk is not our friend. So I have been experimenting with dairy free ice cream recipes because have you tasted some of the dairy-free ice creams from the grocery??? Some are so gummy, you could almost chew them. And they have a LOT of added sugar. And they are super expensive. Who needs that?

Not me, that’s who.

So this recipe is a blend of tricks I have learned from various raw food and vegan sources. Like, did you know that raw cashews soaked in warm water for a few hours can replicate creaminess?

It is true–pinky swear.

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This ice cream is creamy, smooth and sweet, but it also has rich chocolate flavor that is amazing. It really tastes just like a banana split without the gross cherry on top. We used our fresh, local strawberries and local honey! Try this and you will be sold. You do need a very good blender to purée all the frozen fruit, but otherwise, you don’t need any special equipment. I have a Vitamix and love it, but I believe the Nutri Bullet is also a great blender for frozen foods.

I may need to park myself under a grow lamp, jack up the heat in the house and scoop myself some more ice cream. Spring is just around the corner, right?

Vegan Banana Split Ice Cream (makes 3 cups)

1 organic banana, peeled sliced and frozen
2 cups sliced, frozen organic strawberries
1 cup raw cashews
1/4 cup raw cacao powder
2 tablespoons raw honey
2 cups unsweetened, organic soy or almond milk

Put the raw cashews in a medium mixing bowl and cover with warm water. Let sit for 1-2 hours.
Drain the cashews and add to blender.
Add all other ingredients to the blender. Cover and blend on high until all the fruit is puréed and the mixture is smooth. The texture will be like soft serve. Eat it like it is OR
Pour mixture into a freezer-safe container and freeze for about one hour (the thicker your container, the longer this will take). Scoop into bowls and serve!

Got banana haters in your house? We also made a banana-free version that we call “Chocolate Covered Strawberry.” Just take out the banana and replace with another cup of frozen strawberries!

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