Orange Pineapple Nice Cream Pops are an easy, no-fuss banana ice cream dessert. They’re made with just five ingredients and taste like orange pineapple ice cream!
*This post is sponsored in conjunction with #SpringSweetsWeek. I received free product from Barlean’s to create this recipe. All opinions are my own. Thanks for supporting the brands that make Crumb Top Baking possible.
What is nice cream?
Nice cream, or banana ice cream, is simply frozen bananas and your choice of add-ins like fruit, cocoa or nut butters, blended up with dairy-free milk, maple syrup and/or coconut oil. The banana creates the creamy texture and naturally sweetens the nice cream.
While nice cream usually resembles the texture of soft serve, you can pour it into a parchment paper lined loaf pan and place it in the freezer until it resembles the texture of ice cream. Then, just scoop it out and enjoy with your favourite toppings!
Barlean’s Total Omega Orange Crème
While the bananas and pineapple are important ingredients in these nice cream pops, the secret ingredient is the Barlean’s Seriously Delicious™ Total Omega® Orange Crème. It’s a creamy, liquid supplement with a smoothie-like taste and texture, made with flax, fish and borage oils. So it’s a good source of Omega-3, 6 and 9 but it also tastes just like a creamsicle. You remember those, right?! They totally remind me of my childhood!
Barlean’s Total Omega supplements are also gluten-free and dairy-free, which makes them a great addition to nice creams.
How to make nice cream pops
- While most nice cream recipes call for frozen bananas and fruit, you can actually make these nice cream pops using fresh bananas and fruit. Just blend the unfrozen banana, pineapple and orange crème until it’s smooth, and pour into popsicle molds. Place them in the freezer for 8-10 hours, or until frozen.
- Remove from freezer and run the molds under warm water to help release the pops.
- Store the pops in the freezer in an airtight container and they should last for a few weeks. (Not that any last that long in my house!)
Some tips for making orange pineapple pops
- The melted chocolate and crushed pistachios are totally optional, but I always like to dress up my nice cream pops for a fancy dessert!
- If you want fancy pops, once they’re frozen and removed from the mold, arrange the pops on a parchment lined baking sheet. Use a spoon to drizzle on some melted chocolate. Sprinkle the pistachios on quickly as the chocolate will set up fast. Place the pops back in the freezer to set up fully.
- If you want to keep these nice cream pops dairy-free, forego the melted white chocolate, or use a dairy-free dark chocolate.
- I used 3-ounce popsicle molds for this recipe, which resulted in six pops. You will get more or less depending on the size of your popsicle molds.
More banana ice cream recipes
- Chocolate Peanut Butter Mocha Nice Cream Pops
- Raspberry Chocolate Chip Nice Cream Pops
- Chocolate Peanut Butter Nice Cream Cake
If you make these Orange Pineapple Nice Cream Pops, I would love to hear about it in the comments below. Or take a pic and share on Instagram by tagging @crumbtopbaking.
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Orange Pineapple Nice Cream Pops
- Prep Time: 10 minutes
- Total Time: 10 minutes (plus time to freeze)
- Yield: 6 popsicles
- Category: Dessert; Snacks
- Cuisine: American
Description
Orange Pineapple Nice Cream Pops are an easy, no-fuss banana ice cream dessert. They’re made with just five ingredients and taste like orange pineapple ice cream!
Ingredients
- 3 large bananas, sliced and unfrozen
- 1 cup chopped pineapple, unfrozen
- 1/4 cup Barlean’s Seriously Delicious Total Omega Orange Crème
- Toppings:
- Melted white chocolate
- Crushed pistachios (raw)
Instructions
- Add the bananas, pineapple and orange crème to a blender, and blend on high until smooth and creamy.
- Pour mixture into popsicle molds. Place in the freezer for 8-10 hours, or until frozen.
- Remove from freezer and run the molds under warm water to help release the pops.
- Lay the pops out on a baking sheet lined with parchment paper and use a spoon to drizzle on the melted chocolate. Sprinkle the pistachios on quickly as the chocolate will set up fast. Place the pops back in the freezer to set up. Once set, store in an airtight container in the freezer.
Notes
- The melted chocolate and crushed pistachios are totally optional, but I always like to dress up my nice cream pops for a fancy dessert!
- If you want to keep these nice cream pops dairy-free, forego the melted white chocolate, or use a dairy-free dark chocolate.
- I used 3-ounce popsicle molds for this recipe, which resulted in 6 pops. You will get more or less depending on the size of your popsicle molds.
These ice pops are awesome! These are definitely going on my “must make” list! Love them!
Thanks Teri! I hope you like them!