Raspberry Chocolate Chip Nice Cream Pops are the ultimate healthy summer treat! You just need 5 ingredients and a few minutes to blend up these delicious pops. The hardest part will be waiting for them to freeze!
Prep Time:10 minutes
Total Time:10 minutes (plus time for freezing)
Yield:6 popsicles 1x
2 medium-sized ripe bananas, chopped and frozen
1–1/2 cups of raspberries, frozen
1/2 cup unsweetened almond milk (or other dairy-free milk)
2 tbsp mini dark chocolate chips
1 tbsp collagen powder
Melted chocolate for drizzling on pops
Add the bananas, raspberries, almond milk and collagen powder to a high-powdered blender or food processor and blend/process on high until smooth and creamy. You may need to stop and scrape down the sides a few times.
Stir in the chocolate chips and pour the mixture into popsicle molds. Place in the freezer for 6-8 hours, or until frozen.
Before serving, run the molds under warm water to help release the pops.
If adding the chocolate drizzle, lay the pops out on a baking sheet lined with wax paper and use a spoon to drizzle on the melted chocolate. Place the pops back in the freezer to set up. Once set, store in an airtight container in the freezer.
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.
If you don’t have collagen powder, or would like these pops to be vegan, just leave out the collagen. For the dairy-free and vegan option, also make sure your chocolate chips are dairy-free/vegan.