• Note that these are no-churn popsicles ice cream, therefore the texture will always be a bit icy especially more if you use low-fat milk/yogurt alternatives.
• In a blender, add all the ingredients: banana, almond milk, maple syrup, yogurt, and vanilla extract. Add peanut butter too if used.
• Blend on the high-speed setting of your blender until smooth.
• Pour the ice cream into a 10-popsicle mold and insert a popsicle stick in the center of each popsicle.
• Freeze the banana popsicles overnight.

Peanut Butter Shell

• The next day, cover a plate that can fit all the popsicles with parchment paper.
• In a microwave-safe bowl, melt peanut butter, coconut oil, and maple syrup, if used. Stir until smooth and place the mixture into 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 peanut butter, sprinkle crushed peanuts and stick one dried banana slice on top of the popsicle.
• Place the dipped popsicles onto the prepared plate. Repeat with remaining popsicles.
• Freeze again to set the peanut 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.