Banana Split Popsicles Recipe

Banana Split Popsicles Recipe

How To Make Banana Split Popsicle

Munch on a sweet banana split popsicle, made with layers of sorbet and banana, coated with chocolate, crunchy nuts and dried fruits, for a cold treat!

Preparation: 45 minutes
Cooking: 1 minute
Total: 46 minutes

Serves:

Ingredients

  • 1cupSambazon Açaí Chocolate & Chocolate Chip Sorbet
  • 1cupSambazon Açaí Berry Sorbet
  • 3bananas,very ripe
  • 3tbspBob’s Red Mill Chia Seeds
  • 3tbspBob’s Red Mill Protein and Fiber Booster
  • 1cupdark chocolate chips,dairy free
  • 1tbspcoconut oil
  • ¼cuppeanuts,chopped
  • ¼cupfreeze dried strawberries,chopped

Instructions

  1. In the popsicle molds, add about 3 tablespoons of açaí berry sorbet and even out the layer. Put the mold in the freezer to set for 15 minutes.

  2. In a blender, add the bananas and the protein and fiber booster, then blend completely. Add the chia seeds, and stir to combine.

  3. In the popsicle molds, add about 3 tablespoons of the banana mixture and even out the layer. Put the mold in the freezer to set for 15 minutes.

  4. Take out the popsicle molds, then add about 3 tablespoons of açaí chocolate & chocolate chip sorbet and even out the layer. Put the mold back in the freezer to set for 15 minutes.

  5. Add the dark chocolate chips to a microwave-safe cup along with the coconut oil. Microwave in 30-second increments until fully melted.

  6. Tilt the cup on its side, then dip the popsicle halfway in making an angled covering of chocolate.

  7. Immediately sprinkle with the peanuts and freeze dried strawberries before it sets.

  8. Serve cold, and enjoy!

Nutrition

  • Calories: 410.10kcal
  • Fat: 20.25g
  • Saturated Fat: 10.04g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 5.65g
  • Polyunsaturated Fat: 2.84g
  • Carbohydrates: 54.97g
  • Fiber: 8.32g
  • Sugar: 37.99g
  • Protein: 5.60g
  • Cholesterol: 0.91mg
  • Sodium: 12.76mg
  • Calcium: 69.51mg
  • Potassium: 500.98mg
  • Iron: 4.53mg
  • Vitamin A: 2.41µg
  • Vitamin C: 28.05mg
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