Here they are, just in time for autumn, and not far from winter. I had actually first made these in the summer, and may make them again before or even during winter (hey, is it really too cold for ice cream?). It’s not winter all over the world though. Some may be able to enjoy these even in this season.
I also used the batter/mix for these popsicles this summer in a vegan cheesecake (vegan except possibly for the sugar that was used), to make a “carob swirl cheesecake”, which is like a chocolate swirl cheesecake. You can also use frozen bananas for an instant milkshake or soft serve ice-cream. If you would prefer to make ice cream, you can pour it into a container instead of a popsicle maker, and then freeze it. It’s hard to scoop out, unless you thaw it a little (but dairy-based ice cream gets that way, too), but it’s delicious and can be used to make sundaes.
For those who like coffee flavored ice cream, more Roma/coffee substitute could also be added.
- 3 very ripe bananas
- ½ cup soy, almond, or coconut milk
- ¼ cup peanut butter
- 4-6 Tbsp carob powder
- 3 Tsp-2 Tbsp Roma/coffee substitute (optional, but recommended)
- 2-3 Tbs raw/organic sugar (or about 1/4 cup honey or maple syrup)
- Puree bananas and soy/almond/coconut milk in a blender, until creamy/smooth.
- Blend in peanut butter. You may need to do this 1 tablespoon at a time, depending on your blender, or with just half the amount, or not all at once.
- Blend in carob powder, Roma, and sugar.
- Blend all of these ingredients until they are consistent. You may need to occasionally stop the blender and mix them in/scrape them off the sides of the blender with a spoon or rubber spatula.
- If using for popsicles, pour into your popsicle containers, filling each to the top.
- For popsicles, freeze for at least 24 hours for best results.