You guys know what’s really weird?
I absolutely HATE being cold, but yet I continue to make frozen treats.
Frozen treats that when I photograph, make me shiver. For some reason every time I shoot any kind of ice cream my hands end up molding the ice cream into a cone, or sandwiching it between cookies, or even stuffing it into tacos. It’s like I have never heard of utensils. I mean, sure I have them…….but I never use them. Which is why at the end of the day I am always covered in ice cream, chocolate, cheese, avocados and my very favorite, fruit. Pretty sure I had a nice lick of watermelon on my face yesterday or maybe it was strawberry, actually I bet it was a mix.
It was good.
What, you guys don’t lick dried up fruit off your face for a little afternoon pick me up?
Oh no, that’s just me. It’s ok, I am cool with that.
Anywhoo, I decided to do something smart. Well actually I did something smart and then I followed it up with something pretty stupid. Let’s start with the smart first, so hopefully the stupid thing won’t look so well, stupid. See I had this idea, I wanted to make frozen yogurt, but then I was like “oh, I should totally make them into cute little pops.” Then I decided they needed to be peanut butter and then I was like well if I am doing peanut butter I might as well throw in a banana, because peanut butter and banana pretty much just rules.
Normally when I get an idea I either write it down or make it right then and there if I happen to have all the ingredients. Well, I hade everything I needed for the pops – greek yogurt, bananas, honey, vanilla, those are all staples around here, I always have them. So, I decided to do a little kitchen experiment. Sometimes these “experiments” work and sometime I end up with a pile of not so pretty food and a huge mess. Either way though I end up with a huge mess. It is inevitable with me.
So I threw everything in the food processor, processed away and wa-la it worked! Dang good, crazy easy, actually healthy, frozen yogurt. Miracle! Really, all I needed was a spoon, ehh my finger did the job pretty well though actually.
Then I stuck it in the freezer to firm up so I could easily spoon the yogurt into circles since I am not cool and do not own a popsicle mold. Now, here comes the stupid part. I spooned all the yogurt onto a baking pan and then I realized ah, I actually needed popsicle sticks.
Duh. I mean pops normally means something on a stick.
But wait, then I got smart again and decided to use my very favorite Target straws that I picked up at Easter time. Ah, now that’s what’s ups. Quick on the spot thinking! Brilliant, right?
Yeah, right. The only problem is, now I have no more cute straws, and trust me Target does not have them anymore. I looked and asked like a very obnoxious straw loving freak. Pretty sure the guy working at Target thought I was a loony. Pretty sure he’s right.
Ok, so like I said these are so easy and you only need a food processor or a blender and maybe some popsicle sticks, straws or any other stick like object. Oh, wait and did I tell you about the chocolate drizzle? You gotta have a little chocolate with your peanut butter. Plus, drizzling chocolate is so fun. Really it is, just try it.
Peanut Butter Banana Frozen Yogurt Pops with Chocolate Drizzle
Servings: 6 Servings
Calories Per Serving: 753 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 12 ounces mik chocolate chopped
- 1/3 cup coconut oil
- chopped peanuts for topping optional
- Place the bananas in the bowl of a food processor or high powered blender and process until smooth and pureed. Add in the greek yogurt, peanut butter, honey, vanilla and salt and process another minute or so. Make sure there are no chunks of yogurt or banana and everything is thoroughly combined. Transfer the frozen yogurt to a bowl, cover and place in the freezer for 30 minutes to firm up or if your bananas were frozen in the beginning you can skip this step. You need the yogurt to stiffen and be cold so it will hold its shape on its own, if it seems too thin place it back in in the freezer for another 30 minutes.
- Line two baking sheets with a silpat or wax paper and spoon the frozen yogurt onto the baking sheet, making small circles. Place a popsicle stick or straw in the middle of each circle and then cover with more frozen yogurt if needed to cover the stick. Cover the baking pans and place in the freezer for for at least 2 hours.
- Before you take the frozen yogurt out of the freezer make the magic shell. Combine chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth.
- Remove the frozen yogurt pops from the freezer and drizzle the magic shell over the pops. Immediately sprinkle (seriously, do it pretty fast) with the chopped peanut and let harden, about 2 minutes. Either eat right away or store in the freezer to grab when ya need one!
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You may also just use a cupcake tin or popsicle mold instead of forming the frozen yogurt into pops. If you use any kind of mold you do not have to freeze the yogurt for 30 minutes before hand. Just pour into your molds and freeze 2 hours as directed.
Trust me, you NEED these today. They help you get through the “Oh man the long weekend’s over and it’s back to the grind”.