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Perfect for the summer months, these banana and raspberry popsicles are simple to make, dairy free and simply delicious.
Recipe & photography by Kelly Gibney
2 ripe All Good Fairtrade bananas
1/2 cup coconut cream
1/2 cup All Good Oat Milk
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup frozen raspberries
Makes 6 popsicles
Combine all ingredients except raspberries in a blender and blitz until smooth.
Fill 6 popsicles moulds until 2/3 full. Top with 5-8 raspberries (cut in half if large) and use a knife to push them down into the mould.
Top with liquid until full. You may have extra liquid depending on the size of your moulds.
Place in the freezer until solid. If using wooden sticks, set a timer for 25 minutes. At this stage the mixture should be firm enough to insert the sticks, then return to the freezer.
Remove from the moulds by briefly running under hot water. This will ‘shock’ the ice block into releasing.
Can be frozen for up to 1 month. I usually remove all the ice blocks from the moulds and store in an airtight container in the freezer with baking paper between the layers.
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.