Banana Ice Cream Pops

Although today is grey and rainy outside this recipe on a blog that I follow (Gluten-Free Goddess), caught my eye because of its simplicity. How great to make a few of these and have them in the freezer instead of those heavily artifically flavoured and sugar-laden popsicles or pops.

These pops are dairy-free! The recipe uses xantham gum which boosts viscosity and improves the texture of non-dairy ice cream. I prefer not using xantham gum and keeping the pops as simple and "clean" as possible and I used the vanilla rice milk but I'm sure the coconut milk would be divine.


http://glutenfreegoddess.blogspot.com


1 1/2 cups frozen sliced bananas
1/2 cup pure maple syrup
1 cup ice cold vanilla rice milk or coconut milk
1 teaspoon vanilla extract
(1/4 teaspoon xantham gum)

Combine all of the ingredients in a Vita-Mix or blender and whip until creamy smooth.

Spoon the banana mixture into six large frozen pop molds (or whatever Popsicle style molds you have on hand). Insert sticks. Freeze overnight for best results.

To remove a pop from the mold, run warm water over the mold to loosen the pop- or follow the mold manufacturer's gentle instructions.

Makes six large pops.