Peanut Butter Popsicles
These Peanut Butter Popsicles are easy creamy frozen treats to enjoy delicious homemade popsicles any time of the day.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cup Peanut Butter (Unsalted)
- 1 tablespoon Chia Seeds
- 1 1/2 cup Canned Coconut Milk (shake before opening)
- 1/4 cup Maple Syrup (or sugar-free syrup)
- 1 cup Dairy-Free Yogurt (I used dairy-free Greek style yogurt)
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Salt (if peanut butter unsalted)
- 1 tablespoon MCT Oil (to prevent icy texture)
- 1 cup Dairy-Free Dark Chocolate Chips
- 1 tablespoon Coconut Oil
- 1/4 cup Roasted Peanuts
Instructions
- 1
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.
- 2
In a blender, add all the ingredients: peanut butter, canned coconut milk, maple syrup, yogurt, and vanilla extract.
- 3
Blend on the high-speed setting until smooth.
- 4
Pour the ice cream into a 10-popsicle mold and insert a popsicle stick in the center of each popsicle.
- 5
Freeze the peanut butter popsicles overnight.
- 6
The next day, cover a plate that can fit all the popsicles with parchment paper.
- 7
In a microwave-safe bowl, melt dark chocolate chips and coconut oil and place them in a tall glass.
- 8
To unmold popsicles, run the plastic mold under warm water and pull to release popsicles easily.
- 9
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.
- 10
Place the dipped popsicles onto the prepared plate. Repeat with remaining popsicles.
- 11
Freeze again to set the chocolate shell.
- 12
Store popsicles in the freezer in an airtight container and set 5-8 minutes at room temperature before eating to enjoy its best texture.