Salted Crunchy Peanut Butter & Banana Popsicles
By Amy Crawford
Frozen banana ice cream = heaven on a stick. Need I say more? Well I'm going to regardless, because if these photos haven't done them justice I'll surely make sure my words do.
Say hello to my frozen banana ice cream and it's special friend, crunchy peanut butter. Think creamy, crunchy, nutty, buttery, bananary (yep, appreciate I'm using creative license with that one), caramelly, salty, healthy...ok I'm kinda outta words ending in y now, but you get my drift. These nuttier cousins of the banana split are GOOD. I'd be doubling the recipe though quite frankly because 4 ain't enough, not even in my tiny household of 1.5 ;-)
You will need:
1 large banana
3/4 cup yoghurt (natural, Greek or coconut)
1/2 cup organic crunchy peanut butter*
1/2 teaspoon Celtic sea salt
Place the banana, yoghurt and salt into a high-powered blender and pulse until smooth. Now add 1/4 cup peanut butter and pulse just enough to combine the 'ice-cream' so that you don't lose the peanut crunch. Using a knife, scrape the remaining peanut butter inside the popsicle holders against the sides (I scraped 4 .5-1 teaspoon fulls into each popsicle if that helps). Pour in the yoghurt mix, add a popsicle stick, place in your freezer and leave overnight or several hours at least. To remove, simply run the popsicle maker under hot water so that you can dislodge the popsicles.
Optional: Dunk in chocolate! Find out how to make choc tops in our other frozen banana ice cream creation - Choc-Mint & Banana Popsicles!
*If you don't like crunchy PB, of course smooth will work too! A quick word on why it is so important for your health to choose organic peanut butter here.
What's the next summer ice cream flavour combo we should whip up? I like the idea of using maca and creating something earthy? Thoughts?