Peanut Butter Ice Pops Recipe – a delicious recipe with vanilla yogurt, milk, smooth peanut butter, honey, vanilla yogurt, raspberry. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To prepare the Peanut Butter Ice Pop bases, combine the yogurt and milk in a blender and pulse until smooth. Use the lowest setting to continuously blend the mixture and gently add the peanut butter by the spoonful and then stream in the honey (if using). Transfer the ice pop base to a large mixing bowl and clean the pitcher and repeat process for the Berry Swirl-In Base.
2
To prepare the ice pop, fill each mold about 2/3 with the Peanut Butter Ice Pop Base. Gently add the Berry Swirl-In Base until the mold is almost, but not quite full. Remember that the ice pop handle's stick will take up some of the volume, and the liquids will expand slightly during freezing. Use the tip of a spoon or butter knife to gently swirl the contents of each cavity, lightly scraping the inside walls of the mold to create a marbled or swirled effect.
3
Freeze for at least four hours or until firm. To unmold, run outside of mold under warm water and then gently pull handle. Enjoy immediately.
975
kcal
Calories
40
g
Fat
53
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups lowfat vanilla yogurt, 1 cup milk, 1 1/4 cup smooth peanut butter (I used Peanut Butter & Co. Smooth Operator), 1/4 cup honey (optional), and more.
Yes, Peanut Butter Ice Pops Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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