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Photo: Kate Sears; Styling: Gerri Williams for James Reps

Banana-Chocolate Ripple Ice Pops

All You MAY 2013

  • Yield: 10
  • Prep time: 20 Minutes
  • Freeze: 8 Hours
  • Cost Per Serving:$.31


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


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.

Nutritional Information

Amount per serving
  • Calories: 93
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Protein: 1g
  • Carbohydrate: 25g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Sodium: 4mg

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Banana-Chocolate Ripple Ice Pops Recipe