Banana-Chocolate Ripple Ice Pops

Banana-Chocolate Ripple Ice PopsRecipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps

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6 small bananas
2 tablespoons sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
Chocolate syrup, for drizzling


Prep: 20 Minutes
Freeze: 8 Hours

1. Place ice-pop mold in freezer and 10 pop sticks in a bowl of warm water.

2. Peel bananas, break each into several pieces and place in a food processor with sugar, juice and vanilla. Blend until very smooth. Divide mixture among molds. Poke fruit with a skewer a few times and tap bottom of mold on counter to release air bubbles.

3. Place lid on top and insert pop sticks. Freeze for 8 to 12 hours. After you remove pops, drizzle with chocolate syrup. Let set for 30 seconds before serving.

Created date

June 2013

Nutritional Information

Calories 93
Fat 0.0 g
Satfat 0.0 g
Protein 1 g
Carbohydrate 25 g
Fiber 2 g
Cholesterol 0.0 mg
Sodium 4 mg