Creamy Banana and Brown Sugar Ice Pops
Banana Pops
Silky, sweet frozen pops packed with ripe banana flavor and caramel-like brown sugar. A crowd-pleasing treat!
These Creamy Banana and Brown Sugar Pops are the kind of frozen treat that feels like pure sunshine on a stick. Made with ripe bananas, rich cream, and a generous spoonful of brown sugar, they deliver that warm caramel-meets-banana flavor you didn't know you were craving. Whether you're making them for the kids or sneaking one for yourself after dinner, these pops are impossible to resist.
What really sets these apart from your average frozen pop is the depth that brown sugar brings — it melts right into the creamy base, giving every bite a subtle butterscotch warmth. The riper your bananas, the better the flavor, so don't be shy about using those spotty ones sitting on your counter. A touch of vanilla rounds everything out beautifully, and the whole thing comes together in minutes before your freezer does the rest of the work.
Nutrition (per serving)
Directions
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1
Peel and slice the ripe bananas and place them into a blender or food processor.
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2
Add the heavy cream, whole milk, brown sugar, vanilla extract, and a pinch of salt to the blender.
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3
Blend on high for about 60 seconds until the mixture is completely smooth and creamy with no banana chunks remaining.
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4
Taste the mixture and add a little extra brown sugar if you prefer a sweeter pop.
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5
Pour the mixture evenly into 6 ice pop molds, leaving a small gap at the top to allow for expansion.
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6
Insert the ice pop sticks and tap the molds gently on the counter to release any air bubbles.
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7
Freeze for at least 4 hours, or overnight, until the pops are completely solid.
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8
To unmold, run warm water over the outside of the molds for 10 to 15 seconds, then gently pull the pops free and enjoy immediately.
Ingredients
- Ripe bananas:3 pieces
- Heavy cream:¾ cup
- Whole milk:½ cup
- Brown sugar:3 tbsp
- Pure vanilla extract:1 tsp
- Pinch of salt:1 pinch
Tips & Notes
- Use the ripest bananas you can find — the more spots, the sweeter and more flavorful your pops will be.
- For an extra-indulgent version, substitute the whole milk with coconut milk for a tropical twist.
- If you don't have pop molds, pour the mixture into small paper cups and use wooden craft sticks instead.
- Store finished pops wrapped individually in plastic wrap in the freezer for up to two weeks.
