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Raw Banana Ice Cream Pops [Vegan]

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Now that temperatures are rising, everyone is craving ice cream, and I’m no exception. But I don’t the conventional type, by which I mean processed (vegan) soy ice cream. And I don't want raw nut ice cream either, because that's just as heavy. So for a lighter bite, why not try banana ice cream pops? These are super easy to make and really fun to decorate. I imagine kids would like to make these, as you can be as creative as you like.

Raw Vegan Banana Ice Cream Pops [Vegan]




  • 3 bananas
  • 6 chopsticks, skewers, ice cream sticks, … whatever holds the ice cream pops

For the Raw Chocolate Frosting:

  • 120ml melted cacao butter
  • 40g raw cacao powder
  • 1 tbsp agave syrup

For the Raw “White” Chocolate and Raspberry Frosting:

  • 80ml melted cacao butter
  • 1 + 1/2 tsp vanilla extract (preferably organic)
  • 80g cashews
  • 2 tsp agave syrup
  • a few frozen raspberries, smashed to small pearls

For the Peanut Butter Frosting:

  • 2 tbsp chunky peanut butter
  • 50ml hot water
  • a handful of peanuts, roughly chopped


  1. Cut the bananas in two halves, stick each half on a stick of some sort and freeze overnight.
  2. The next day, decorate with the frosting(s) of your choice, freeze again for a few hours and serve ice cold.

To Make the Raw Chocolate Frosting:

  1. Melt the cacao over a bowl of boiled water.
  2. Whisk in the cacao powder and agave syrup.
  3. Set aside to cool a little.
  4. Dip in the banana pops and freeze for several hours.

To Make the Raw “White” Chocolate and Raspberry Frosting:

  1. Melt the cacao over a bowl of boiled water.
  2. Process in a blender with all the ingredients, except the raspberries, until smooth.
  3. Dip the banana pops into the white chocolate, or criss cross the melted chocolate over the pops.
  4. This makes enough to cover two whole pops.

To Make the Peanut Butter Frosting:

  1. Whisk vigorously, set aside to cool, then top the banana pops with them and freeze again for several hours.
  2. This makes enough to cover 3-4 whole pops.


The recipe states it yields 6 ice cream pops, but it yields plenty of toppings so you can just cut up a few extra bananas and freeze them to make extra pops. All the frosting can be made raw, just be smart about the ingredients you use. I didn't have raw peanut butter, but it's easy enough to make your own.





After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies. It was then that my friends named me ‘The Vegan Cookie Fairy’ and my blog was born. I find happiness in preparing and eating food that is good for my body and soul — but cats and yoga help, too.



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