Ces Glaces à l'eau au beurre de cacahuète are easy creamy frozen treats to enjoy delicious homemade popsicles any time of the day.
I’m a huge fan of healthier and homemade versions of all classic desserts. In summer, instead of buying ice cream and popsicles, I normally make my Glace à l'avocat, Glaces à l'avocat, ou Sucettes glacées à la banane. I came up with this new recipe to make simple and healthy peanut butter popsicles.
Peanut Butter Popsicles are a simple frosty ice cream block made with peanut butter and four other wholesome ingredients for a summery snack. They are easy to whip up in a few minutes and are ready in 10 minutes.
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Glaces à l'eau au beurre de cacahuète
Ingrédients
- ¾ tasse Beurre de cacahuète (non salé)
- 1 cuillerée à soupe Graines de Chia
- 1 ½ tasse Lait de coco en conserve - Agiter avant d'ouvrir
- ¼ tasse de sirop d'érable - ou sirop sans sucre
- 1 tasse Yaourt sans produits laitiers - I used dairy-free Greek style yogurt
- ½ cuillère à café Extrait de vanille
Optionnel
- ¼ cuillère à café Le sel - si le beurre de cacahuète n'est pas salé
- 1 cuillerée à soupe Huile MCT - to prevent icy texture
Coque en chocolat – optionnelle
- 1 tasse Pépites de chocolat noir sans produits laitiers
- 1 cuillerée à soupe L'huile de noix de coco
- ¼ tasse Cacahuètes grillées
Instructions de Pose et d'Entretien
- Note that these are no-churn peanut butter ice cream, therefore the texture will always be a bit icy especially more if you use low-fat milk/yogurt swaps.
- In a blender, add all the ingredients: peanut butter, canned coconut milk, maple syrup, yogurt, and vanilla extract.
- Mélanger à vitesse élevée jusqu'à obtention d'une consistance lisse.
- Pour the ice cream into a 10-popsicle mold and insert a popsicle stick in the center of each popsicle.
- Freeze the peanut butter popsicles overnight.
coque en chocolat
- The next day, cover a plate that can fit all the popsicles with parchment paper.
- In a microwave-safe bowl, melt dark chocolate chips and coconut oil and place them in a tall glass.
- To unmold popsicles, run the plastic mold under warm water and pull to release popsicles easily.
- Dip the top of the popsicle into the melted chocolate, sprinkle chopped peanuts on both sides of the popsicles – onto the melted chocolate part so it sticks to it.
- Place the dipped popsicles onto the prepared plate. Repeat with remaining popsicles.
- Freeze again to set the chocolate shell.
- Store popsicles in the freezer in an airtight container and set 5-8 minutes at room temperature before eating to enjoy its best texture.
Alimentation
Ingrédients et substitutions
- Beurre d'arachide – You must use beurre d'arachide naturel for this recipe. Natural peanut butter only contains peanuts, there’s no other ingredient.
- Graines de Chia – Optional for a boost of creaminess and proteins.
- Lait de coco en conserve – Use unsweetened canned coconut milk, not a coconut milk beverage. Shake the can before opening it.
- de sirop d'érable – Use pure organic maple syrup or other liquid sweeteners such as sugar-free maple syrup or coconut nectar.
- Yaourt au choix – I used dairy-free Greek-style yogurt made with coconut.
- Extrait de vanille – pour la saveur.
Échanges d'allergies
You can make the following swaps for these peanut butter popsicles:
- Sans arachides: replace the peanut butter with either almond butter or sunflower seed butter.
- Sans noix de coco: replace the canned coconut milk with any other plant-based milk. Note that other milk options have far less fat which will make the ice pops icier.
- Low-Carb: you can make these popsicles low-carb and keto-friendly by using sugar-free maple syrup. The rest of the ingredients are already low in carbs.
More Plant-Based Popsicle And Ice Cream Recipes
If you like plant-based ice cream, you’ll love these recipes:
What can I sub for the yogurt?
You can simply add more plant-based milk, some extra peanut butter or canned coconut cream.