These Peanut Butter Popsicles 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 Avocado Ice Cream, Avocado Popsicles, or Banana Popsicles. 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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Peanut Butter Popsicles
Ingredients
- ¾ cup Peanut Butter (Unsalted)
- 1 tablespoon Chia Seeds
- 1 ½ cup Canned Coconut Milk - shake before opening
- ¼ cup Maple Syrup - or sugar-free syrup
- 1 cup Dairy-Free Yogurt - I used dairy-free Greek style yogurt
- ½ teaspoon Vanilla Extract
Optional
- ¼ teaspoon Salt - if peanut butter unsalted
- 1 tablespoon MCT Oil - to prevent icy texture
Chocolate shell – optional
- 1 cup Dairy-Free Dark Chocolate Chips
- 1 tablespoon Coconut Oil
- ¼ cup Roasted Peanuts
Instructions
- 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.
- Blend on the high-speed setting until smooth.
- 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.
Chocolate shell
- 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.
Nutrition
Ingredients and Substitutions
- Peanut Butter – You must use natural peanut butter for this recipe. Natural peanut butter only contains peanuts, there’s no other ingredient.
- Chia Seeds – Optional for a boost of creaminess and proteins.
- Canned Coconut Milk – Use unsweetened canned coconut milk, not a coconut milk beverage. Shake the can before opening it.
- Maple Syrup – Use pure organic maple syrup or other liquid sweeteners such as sugar-free maple syrup or coconut nectar.
- Yogurt of Choice – I used dairy-free Greek-style yogurt made with coconut.
- Vanilla Extract – for flavor.
Allergy Swaps
You can make the following swaps for these peanut butter popsicles:
- Peanut-Free: replace the peanut butter with either almond butter or sunflower seed butter.
- Coconut-Free: 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.