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Banana Split Ice Cream Pop Recipe

INGREDIENTS:

For the Pineapple Layer
1 cup vanilla ice cream, softened
1/2 cup milk
2/3 cup fresh pineapple, chopped

For the Strawberry Layer
1 cup vanilla ice cream, softened
1/2 cup milk
2/3 cup fresh strawberries, hulled and chopped

For the Banana Layer
1 cup vanilla ice cream, softened
1/2 cup milk
1 banana, peeled & chopped

*Mini chocolate chips (optional)

INSTRUCTIONS:

  1. Add the ice cream, milk and chopped pineapple to a blender. Puree until smooth. Pour into the popsicle molds and freeze for 20 minutes.

     

  2. Rinse the blender pitcher out and then add the ice cream, milk and chopped strawberries to a blender. Puree until smooth. Pour into the popsicle molds over top of the semi-frozen pineapple layer and freeze for another 20 minutes.

     

  3. Rinse the blender pitcher out and then add the ice cream, milk and chopped banana to a blender. Puree until smooth. Pour into the popsicle molds over top of the semi-frozen strawberry layer. Sprinkle mini chocolate chips over top, if desired. Freeze for at least another 2-3 hours or until frozen solid.

     

  4. To easily remove the yogurt pops from the molds, run each one in the mold under hot water for 5-10 seconds and then gently slide out.

     

  5. Keep any remaining yogurt pops in the freezer for up to one month.

 

This recipe is by Frugal Foodie Momma. Carrie lives in West Virginia and is a blogger, recipe developer and the stay-at-home mama of a preschooler and a teenager. She cooks, bakes, and mixes a drink or two. She also has a passion for travel and shares that love with her family. You can find her sharing her budget friendly recipes, money saving tips, and family friendly travel adventures over on her blog, Frugal Foodie Mama.