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.
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.
How To Make Peanut Butter Popsicles
Making peanut butter ice pops is super easy, and you can even add a chocolate shell for extra decadence!
- Combine all the peanut butter ice pops ingredients in the jug of a blender: natural peanut butter, canned coconut milk, maple syrup, plant-based yogurt, and vanilla extract.
- Blend the ingredients on the high-speed setting of your blender until the mixture turns smooth.
- Pour the ice cream mixture into a 10-popsicle mold and insert a popsicle stick in the center of each ice pop.
- Freeze the peanut butter popsicles overnight to let them harden.
- Prepare the chocolate shell the following day by covering a plate that can fit all the popsicles with parchment paper.
- Melt some dark chocolate chips and coconut oil in the microwave and transfer the melted mixture into a tall and thin glass that can fit the popsicles.
- Unmold the popsicles by running the molds under warm water and pulling the stick to release the popsicles easily.
- Dip the top of the popsicles into the glass full of melted chocolate and sprinkle some chopped peanuts on both sides of the popsicles. They will stick to the melted chocolate.
- Place the dipped peanut butter popsicles onto the prepared plate. Repeat with the remaining popsicles and freeze again to set the chocolate shell.
Storage Instructions
You can store these peanut butter popsicles in the freezer in an airtight container for up to 3 months.
Take them out of the freezer for 5 to 8 minutes at room temperature before eating to enjoy their best texture.
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.
Frequently Asked Questions
Yes, you can add a few bananas to the blender. Banana Peanut Butter Popsicles will be a bit icier, but they will still be delicious.
More Plant-Based Popsicle And Ice Cream Recipes
If you like plant-based ice cream, you’ll love these recipes:
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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.
What can I sub for the yogurt?
You can simply add more plant-based milk, some extra peanut butter or canned coconut cream.