Notes: If you want to add more flavor but don't fancy chunks of bananas in your pops, you can also blend them into the Peanut Butter Ice Pop Base
If you add the mix-ins to the molds before the ice pop base, you may need to tap the molds to remove any air bubbles. If you add them after you pour in the base, you risk a little overflow.
If you add the chocolate chips to a vertical mold, they will most likely sink to the bottom. To solve this problem, if you are using a mold that has individual cavities that are removable from the base, try leaving it on its side in the freezer for a half hour or so until it is semi frozen. Then, place it in the vertical mold holder and all of the chips will not sink to the bottom of the mold / top of the ice pop.
Peanut Butter Ice Pops
About This Recipe
|Active time:||20 minutes|
|Total time:||5 hours|
|Special equipment:||blender, ice pop mold|
|This recipe appears in:||Nuts About Peanut Butter Ice Pops|
- For the Peanut Butter Ice Pop Base:
- 2 cups lowfat vanilla yogurt
- 1 cup milk
- 1 1/4 cup smooth peanut butter (I used Peanut Butter & Co. Smooth Operator)
- 1/4 cup honey (optional)
- For the Berry Swirl-In Base:
- 1/2 cup lowfat vanilla yogurt
- 1/2 cup raspberry, strawberry, or blueberry preserves
- 1/4 cup milk
- Mini chocolate chips (I used two tablespoons per pop)
- Sliced bananas (I used about three 1/2 inch slices per pop)
To prepare the Peanut Butter Ice Pop bases, combine the yogurt and milk in a blender and pulse until smooth. Use the lowest setting to continuously blend the mixture and gently add the peanut butter by the spoonful and then stream in the honey (if using). Transfer the ice pop base to a large mixing bowl and clean the pitcher and repeat process for the Berry Swirl-In Base.
To prepare the ice pop, fill each mold about 2/3 with the Peanut Butter Ice Pop Base. Gently add the Berry Swirl-In Base until the mold is almost, but not quite full. Remember that the ice pop handle’s stick will take up some of the volume, and the liquids will expand slightly during freezing. Use the tip of a spoon or butter knife to gently swirl the contents of each cavity, lightly scraping the inside walls of the mold to create a marbled or swirled effect.
Freeze for at least four hours or until firm. To unmold, run outside of mold under warm water and then gently pull handle. Enjoy immediately.