Banana Milk Paletas
Inspired by techniques from NYT Cooking.
Simple, creamy ice pops made from ripe banana blended with milk and vanilla.
Always check the labels of the products you use.
Method
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Equipment
- blender
- five 90 ml moulds and sticks
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 103 kcal |
| Protein | 1.9 g |
| Carbohydrate | 20.7 g |
| of which sugars | 17 g |
| of which free sugars | 10.1 g |
| Fat | 1.7 g |
| of which saturates | 1 g |
| Fibre | 0.9 g |
| Salt | 0.05 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 5 servings
Ice pops
- 2 medium ripe bananas (about 180 g peeled)
- 240 ml whole milk
- 1 tsp vanilla
- 50 g caster sugar
- 1
Prep. Peel the 2 bananas and break them into a blender.
- 2
Blend. Add 240 ml whole milk, 1 tsp vanilla and 50 g caster sugar and blend until smooth.
- 3
Pour. Pour into five 90 ml moulds and add the sticks.
- 4
Freeze. Freeze until solid, at least 6 h.
- 5
Release. Run cold water over the outside of the moulds and ease the pops out by the sticks.
Storage
Keep the pops in their moulds or wrapped individually in the freezer.
