We have some huge peanut butter fans at my house, so peanut butter popsicles are a hit every time I make them. They have a nice mellow cocoa peanut flavor that’s not too rich and a great icy texture. Peanut butter are perfectly yummy all on their own, or for a special treat you can cover them with a homemade chocolate shell.
For the peanut butter pops gather…
- 2 cups organic milk – we used vanilla soy milk
- 6 tablespoons creamy organic peanut butter
- 2 tablespoons chocolate syrup
- A few tablespoons of chopped peanuts; or
- Half an organic banana.
Make your peanut butter popsicles
- Blend milk, peanut butter, and chocolate syrup in the blender.
- If adding chopped peanuts, stir them into your mixture gently, before pouring into molds.
- Pour mixture into safe popsicle molds.
- Freeze until frozen.
- Munch and enjoy, or use these pops to make chocolate covered pops (recipe below)
If you don’t use the banana, you should get about six to seven 3 ounce ice pops. With a banana, you’ll get one to two more pops, depending on the size of your banana.
To make chocolate covered pops…
Kids love these hyper adorable chocolate covered peanut butter ice cream cones. You don’t have to use Tovolo Ice Cream Pop Molds, but seriously these pops are so cute in these molds, why wouldn’t you? Plus, the ice cream molds stand up while freezing, so that your chocolate can set. If you don’t use the ice cream molds, be sure to choose another mold that will stand up on its own.
While your peanut butter pops freeze, melt 1 cup of finely chopped dark chocolate in the microwave (it should only take 1 to 2 minutes). Once melted, remove the bowl from the microwave and stir in 3 tablespoons extra virgin coconut oil until smooth.
NOTE: You’re going to end up with more chocolate dip then you need, but this is good because it allows you to dip your cones into a decent amount of chocolate. Also, you can keep extra chocolate sauce covered, in the fridge, for about a month. It’s great for dipping strawberries into or you can use it as a magic shell topping for ice cream.
Once your peanut butter cones are frozen, coat them as follows…
- If your chocolate is cold, microwave your chocolate dip for about 30 seconds to 1 minute or so, or until it’s thin and very easy to dip into.
- Grab one cone at a time from the fridge. Working as quickly as you can, remove the cone from the mold and dip it into the chocolate, swirling it to remove the excess dip.
- Sprinkle some chopped peanuts or other nuts atop the chocolate, then place your cone upright in the freezer so that the chocolate will chill.
- Repeat with the other cones.
NOTE: When I say work fast, I’m not kidding. This chocolate dip hardens in a flash. Don’t take too long or your chocolate will end up clumpy. Still tasty, but not as attractive.
Images © Jennifer Chait