This one started with a photo of watermelon popsicles on Pinterest, from some stranger who so kindly shared and inspired, and a random question:
Why haven’t I ever made these?
I’ve made frozen banana ice cream before. But never popsicles. And lately I’ve needed something snacky—cool, light, not too sweet, yet rich enough to indulge with. So this just... happened.
Didn’t follow any recipe. Just instinct and whatever was in my kitchen.
I threw in:
- Cut-up frozen bananas (about half my blender cup)
- A tablespoon of carob (you can use any cacao powder)
- A splash of almond milk (you can use any regular milk)
- A drizzle of raw honey to taste
- A sprinkle of sea salt
- A pinch of cinnamon
Blended it all with my trusty Braun hand blender—honestly, this thing deserves an award. It’s my “can’t-live-without” kitchen muse, you could say.
Poured it into my popsicle molds. Pushed the sticks in. Waited.
A few hours later—here you go: Sweet. Salty. Cold. Rich. Can’t believe it’s guilt-free.
For the photoshoot (yes, these things happen), I threw them around on a tray and added extra sea salt just for beauty. Ended up with saltier popsicles than planned 😆. Still good though. Possibly better.
Some notes:
- You can totally use cacao. I used carob because I like how gentle it tastes.
- Almond milk because it was in the fridge. Use whatever you’ve got.
- More liquid = icier. Less = creamier.
- Taste it before pouring into the mold!
- If you have a silicone mold—lucky you. If you’re like me and use a hard plastic one, blast it with a hair dryer for a minute. The popsicles should slide right out.
That extra sea salt was kind of stealing the show a li’l bit, I must say. It punched through the creamy chocolate like a plot twist I didn’t expect—but totally loved.
Try this and tell me how it turns out. Or if you have any favorite flavors in mind, let me know. I think I’m accidentally starting a popsicles series.
Love always,
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