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Banoffee Ice Cream Pops

  • Yield: 10 pops 1x


Pie turns popsicle with these Banoffee Ice Cream Pops featuring banana ice cream and homemade healthy “toffee” in a fun summer snack-on-a-stick form! 


  • 45 frozen bananas
  • 1 ripe banana, sliced
  • 1/2 cup date paste
  • 1/2 cup granola ((*see notes for recommendations))
  • Optional for topping: caramel sauce ((**see notes for recipe recommendations))


  1. Blend the frozen bananas in a high speed blender until smooth and creamy. Add a little bit of non-dairy milk only if necessary to blend.
  2. Fill your popsicle mold with 1-2 spoonfuls of the banana ice cream. Add a few slices of banana. Continue filling with banana ice cream until the popsicle is 3/4 full. Top with date paste and a sprinkling of granola.
  3. Repeat with the remaining popsicles.
  4. Insert the popsicle sticks and freeze overnight. 
  5. Remove from the freezer for 5 minutes or so and then gently wiggle your pops out of the molds. 
  6. Drizzle with optional caramel sauce and enjoy! Keep in the freezer. They are best eaten in the first 1-2 days and will get icier with time.


This is the popsicle mold I used here. If you don’t have a popsicle mold, paper cups work too! Just freeze for about 30-60 minutes and then insert the sticks.

*I used my favorite oil-free crunchy granola. You can also use store-bought, I really love this one. Or you could even use rawnola.

**This is my favorite caramel sauce recipe for flavor and ingredients. But if you want a sauce that will harden on the outside like magic shell, this recipe is the one I used.