Vegan banana split popsicles are made with coconut milk for creamy treat without the bowl!
Last summer I purchased a popsicle mold that ended up being ignored for nine months. Such is the case with many of the kitchen gadgets I have lurking in my house — right now I have a deep fryer hanging out in my trunk, where it’s been since I borrowed from a friend in mid-May.
This habit doesn’t go over too well with the rest of the family, especially my older son, who spies the popsicle sticks every time I go into that drawer for something else and then dramatically declares that I never make anything he actually likes. Just to prove him wrong, I made these popsicles. I can’t even eat bananas, so this is what parenting is all about. Sacrifice.
Now, banana splits are one of those magical wonders of dessert. Something that is always talked about, but very rarely purchased and eaten except on the most important of occasions, banana splits are practically disappearing from menus, while the idea of the banana split lives on. The combination of fruits and ice cream and chocolate is nostalgically appealing, but the sheer size of the dessert has (remarkably, given our tendencies) apparently made us shy away from ordering them. Or maybe it’s the fact that banana splits are replete with fruit and we can’t abide by a seemingly healthy dessert.
But then, here I am, making this dessert healthier than it was before by nixing a whole bunch of ingredients, in favor of fruits that should be allowed to shine. These vegan banana split popsicles are made by blending coconut milk with ripe banana, then mixing with chopped fresh strawberries and pineapple. Vegan chocolate shell made with coconut oil makes the pops even more irresistible, and of course you have to top things off with sprinkles or a cherry.
Looking for other ways to cool down sweetly this summer? My vegan banana split popsicles are part of this month’s Progressive Eats!
This month’s theme is an Ice Cream Social and is hosted by Barbara Schieving who blogs at Barbara Bakes. With summer in full swing, now is the time to get outside and enjoy some ice cream with friends and family!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Ice Cream Social
- Waffle Bowls from Barbara Bakes
- Black Forest Ice Cream Sundaes from Creative Culinary
- Bourbon Caramel Sauce for Ice Cream Sundaes from The Heritage Cook
- Vegan Banana Split Popsicles from Stetted
- Raspberry Ice Cream from Jeanette’s Healthy Living
- Copycat Baseball Nut Ice Cream from girlichef
- Blackberries and Cream Ice Cream from Miss in the Kitchen
- Cassata Ice Cream Cake from Spice Roots
- Roasted Apricot Ice Cream Bar from Willow Bird Baking
- Plum, Blackberry and Sage Frozen Yogurt from The Wimpy Vegetarian
- Blueberry Plum Sorbet from Healthy Delicious
- Mocha Ice Cream from That Skinny Chick Can Bake
- 3 ripe bananas
- 1/2 cup canned coconut milk
- 1/2 cup chopped strawberries
- 1/2 cup chopped pineapple
- 7 ounces vegan chocolate chips
- 2 tablespoons coconut oil
- Cherries and/or sprinkles for topping
- Popsicle molds and sticks
- Waxed paper
- Using a blender, immersion blender, or food processor, blend together bananas and coconut milk until smooth.
- Stir in strawberries and pineapple, then divide mixture among popsicle molds. Freeze for at least 4 hours, until set.
- When ready to coat popsicles, remove popsicle mold from the freezer and set in sink to thaw slightly.
- Make the chocolate coating by melting chocolate slowly in the microwave, in 30-second increments, stirring after each time. When the chocolate is almost completely melted, add the coconut oil, stir well, and heat again for 15 seconds. Stir until completely smooth. If you like, transfer chocolate to a tall jar wide enough to dip popsicles into. Pour sprinkles, if using, into another jar.
- Set a sheet of waxed paper on a cookie sheet. Remove popsicles from molds gently and carefully dip popsicle into chocolate, then immediately into sprinkles (or press a cherry into the top).
- Set finished popsicles onto waxed paper and freeze cookie sheet for 30 minutes, then remove popsicles to a freezer-safe container, with waxed paper between each popsicle.
- Let thaw slightly before eating.
The melted chocolate will harden immediately when it comes in contact with the popsicle, so work quickly. Any leftover chocolate can be stored, covered, in the pantry, and reheated if it solidifies.