Banana Split Popsicles

by Sabrina Snyder

Published on Last updated

7 Comments

6 popsicles
Prep Time 45 minutes
Cook Time 1 minute
Total Time 46 minutes
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Banana Split Popsicles made with sorbets, chocolate shell and crushed peanuts. A healthy dairy-free take on the classic ice cream shoppe dessert!

Banana Split Popsicles made with sorbets, chocolate shell and crushed peanuts. A healthy dairy-free take on the classic ice cream shoppe dessert!Banana Split Popsicles made with dairy free options and full of healthy mix-ins like flax, acai and chia seeds. We love making homemade popsicles and smoothies since getting basically the best blender of all time so when Bob’s Red Mill and Sambazon approached me to make a recipe for their #SuperfoodShowdown I was totally on board.

Keeping the little ones interests in mind I went with my oldest’s favorite dessert. The Banana Split. It is such a favorite around here I actually also once made a Banana Split Ice Cream burger and more recently made Banana Split Pancake Bites.

These Banana Split Popsicles are a total breeze to make using Sambazon’s Açaí Chocolate & Chocolate Chip Sorbet and Original Açaí Berry Sorbet for the berry and chocolate flavors. Instead of going with vanilla and bringing dairy into the mix I made a banana sorbet with Bob’s Red Mill Chia Seeds and Protein and Fiber Booster. It’s like going to your favorite smoothie shop but in popsicle form. A quick dip in some homemade chocolate shell and a sprinkling of freeze dried strawberries and peanuts was the final topper.

To recap we started with 6 Banana Split Popsicles and 3 taste testers. 15 minutes later I had 6 popsicle sticks left.

Banana Split Popsicles made with sorbets, chocolate shell and crushed peanuts. A healthy dairy-free take on the classic ice cream shoppe dessert!
Tools used in the making of this Banana Split Popsicles recipe:
Popsicle Mold: Easy to use and wash, totally inexpensive.
Vitamix Blender: Making the banana sorbet is a breeze with this blender, we make a ton of soup, smoothies, sauces, dressings, etc in it.
Freeze Dried Strawberries: With toddlers in the house I definitely buy these in bulk because they instantly stop tantrums, but I love using them in recipes too (like my Strawberry Shortcake Ice Cream Bars)
Dairy Free Dark Chocolate: I normally use Guittard (which is not dairy free), but I wanted to honor the ingredients here and keep the dairy free theme going. I also have been known to snack on these chocolate bars (and Chuao’s Potato Chip Chocolate Bar which is so good I buy them in bulk).

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Dinner, then Dessert

Banana Split Popsicles

Banana Split Popsicles made with sorbets, chocolate shell and crushed peanuts. A healthy dairy-free take on the classic ice cream shoppe dessert!
Yield 6 popsicles
Prep Time 45 minutes
Cook Time 1 minute
Total Time 46 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Banana Split Popsicles made with sorbets, chocolate shell and crushed peanuts. A healthy dairy-free take on the classic ice cream shoppe dessert!
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Ingredients
 

  • 1 cup Sambazon Açaí Chocolate & Chocolate Chip Sorbet
  • 1 cup Sambazon Açaí Berry Sorbet
  • 3 very ripe bananas
  • 3 tablespoons Bob's Red Mill Chia Seeds
  • 3 tablespoons Bob's Red Mill Protein and Fiber Booster
  • 1 cup Dairy Free Dark Chocolate Chips
  • 1 tablespoon Coconut Oil
  • 1/4 cup chopped peanuts
  • 1/4 cup chopped Freeze Dried Strawberries

Instructions

  • In the popsicle molds add about 3 tablespoons of Açaí Berry Sorbet and even out the layer.
  • Put the mold in the freezer to set for 15 minutes.
  • In a blender add the 4 bananas and the Protein and Fiber Booster and blend completely.
  • Add the Chia Seeds and stir.
  • In the popsicle molds add about 3 tablespoons of the banana mixture and even out the layer.
  • Put the mold in the freezer to set for 15 minutes.
  • In the popsicle molds add about 3 tablespoons of Açaí Chocolate & Chocolate Chip Sorbet and even out the layer.
  • Put the mold in the freezer to set for 15 minutes.
  • While the last layer is freezing add the dark chocolate chips to a microwave safe cup along with the coconut oil.
  • Microwave in 30 second increments until fully melted.
  • Tilt the cup on its side and dip the bar halfway in making an angled covering of chocolate.
  • Immediately sprinkle with the peanuts and freeze dried strawberries before it sets (the chocolate will refreeze quickly).
  • Serve immediately or store in the freezer.

Nutrition

Calories: 405kcal | Carbohydrates: 57g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Sodium: 72mg | Potassium: 602mg | Fiber: 7g | Sugar: 34g | Vitamin A: 40IU | Vitamin C: 125.7mg | Calcium: 140mg | Iron: 3.4mg
Keyword: Banana Split Popsicles

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Banana Split Popsicles made with sorbets, chocolate shell and crushed peanuts. A healthy dairy-free take on the classic ice cream shoppe dessert!

Thanks to Bob’s Red Mill and Sambazon for hosting this #SuperfoodShowdown. 

Banana Split Popsicles made with sorbets, chocolate shell and crushed peanuts. A healthy dairy-free take on the classic ice cream shoppe dessert!
Banana Split Popsicles made with sorbets, chocolate shell and crushed peanuts. A healthy dairy-free take on the classic ice cream shoppe dessert!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  3. You just cannot go wrong with a banana split and I love this creative popsicle idea. My daughter would go crazy over this!

    Reply