Photo by Andrew Cebulka

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16 pops

  • 1 quart whole milk
  • ½ cup heavy cream
  • 1 vanilla bean, seeds removed (keep seeds and pod)
  • 1½ cup organic evaporated cane juice
  • 8 ripe bananas, 4 whole and 4 sliced crosswise about 1-inch thick
  • 32 bite-size vanilla wafers (I highly recommend Nilla Wafers)
  1.  In a saucepan on low heat, mix milk, cream, and vanilla (both scraped seeds and pod), and cane juice until warm throughout. Remove from heat and let cool.
  2. Remove the vanilla pod.
  3. Pour the liquid into a blender. Add whole bananas and blend the mixture until smooth.
  4. Place two slices of banana and two vanilla wafers each into popsicle mold. Then pour the mixture into the mold.
  5. Place one popsicle stick in each mold, submerging it halfway.
  6. Freeze for at least 8 hours.
  • from King of Pops in Charleston, SC

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