Kid-Friendly Banana Ice Cream Avocado Pops

What These Pops Are

These pops are frozen banana ice cream with avocado blended in. Two ripe avocados, two ripe bananas, almond milk, erythritol, vanilla and lemon juice go into a blender, then into popsicle molds. Prep takes 10 minutes, nothing is cooked, and the recipe makes 6 pops.

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The avocado makes the mixture thick and smooth, and the bananas supply the sweetness. The mixture comes out light green, which kids tend to find interesting. The pops need at least 4 to 6 hours in the freezer, so the total time is 6 hours 10 minutes.

What Goes in the Blender

The full amounts are in the recipe card at the bottom.

• Ripe avocados (2): they give the pops their creaminess. Choose avocados that are soft to the touch so they blend smooth.
• Ripe bananas (2): the main source of sweetness and flavor.
• Unsweetened almond milk (1 cup): a dairy-free base that keeps the mixture creamy.
• Erythritol (1/4 cup): the sweetener. Another keto-friendly sweetener works in its place.
• Vanilla extract (1 teaspoon): rounds out the flavor.
• Lemon juice (1 tablespoon): adds brightness and helps keep the bananas from browning.

Blending and Freezing

Peel and pit the avocados and slice the bananas, then blend everything until smooth. Taste the mixture before it goes into the molds. If you want sweeter pops, add more erythritol, but keep the bananas’ natural sweetness in mind so the flavor stays balanced.

Pour the mixture into popsicle molds and leave a little space at the top, because it expands as it freezes. Add the sticks and freeze for at least 4 to 6 hours, or until completely solid. To unmold, run warm water over the outside of the molds for a few seconds and pull gently.

Tips

• Use soft avocados. They blend into a smooth, rich mixture.
• Taste before freezing. Sweetness is easy to adjust now and impossible to fix later.
• No molds? Ice cube trays are a workable substitute. A food processor can stand in for the blender.

Variations

• Chocolate banana: blend in 2 tablespoons of unsweetened cocoa powder.
• Strawberry avocado: swap the bananas for fresh or frozen strawberries for a pink pop.
• Crunch: stir chopped nuts or seeds into the mixture before pouring it into the molds.

What to Serve With Them

Fresh strawberries, raspberries or blueberries are an easy side. Sparkling water with lemon or lime goes well on a hot day.

Nutrition per Pop

Each pop has about 100 calories, 9 grams of fat (1 gram saturated), 5 grams of carbohydrates, 3 grams of fiber, 1 gram of sugar, 1 gram of protein and 0 milligrams of sodium. These are estimates.

FAQ

Can I use frozen bananas?

Yes. Frozen bananas make the pops thicker and creamier. Let them thaw slightly before blending so they mix more easily.

How long do the pops last in the freezer?

Up to 2 months in an airtight container. Keep them well sealed to prevent freezer burn.

Can I use something other than almond milk?

Coconut milk or cashew milk both work, and each adds its own flavor. Regular milk is an option if you do not need the pops to be dairy-free.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us