Those who know me, know that I LOVE peanut butter. I almost love it more than chocolate, and I definitely wouldn’t want to get into an “it’s me or the peanut butter” type of fight with my husband!
Whenever the opportunity arises I make sure I’m getting my fill – chocolate peanut butter cups, peanut butter on toast, in sandwiches, on apple wedges, in smoothies, and when absolutely desperate for a “fix”, scooped straight outta the jar!
But unlike my penchant for chocolate, my addiction to peanut butter is actually good for me (no really!). Peanut butter contains vitamin E, bone-building magnesium, muscle-friendly potassium, and immunity-boosting vitamin B6. Research has also shown that eating peanuts can decrease your risk of heart disease, diabetes, and other chronic health conditions (source: prevention.com) – KAPOW!!! So I absolutely refuse to ignore the scientists and I declare right now PEANUT BUTTER IS NO LONGER A TREAT, BUT AN ESSENTIAL PART OF MY DAILY DIET – hurrah!
So you really do owe it to yourselves and your children alike, to make these Peanut Butter Rocket Pops. I promise that you’ll love this recipe just as much as I do. So nutty, sweet and creamy these ice pops are crazy good! Make them as plain ole straight up peanut butter ice pops or add-in chopped banana and/or fruit jelly (jam) for additional flavour – my absolute fave is the PB & Jelly flavour. You can also use any type of milk, or milk alternative, you like. I used almond milk for my ice pops.
These Peanut Butter Ice Pops are so easy peasy you could make them with one hand behind your back (or in the peanut butter jar as I did)! Simply blend the peanut butter, yoghurt, milk and honey until smooth. Pour the mixture into the moulds, leaving room for the banana or jelly (if adding). Insert the ice pop sticks and freeze.
In approximately 6-8 hours you’ll have heavenly creamy peanut butter ice pops – nom nom!
To make the Peanut Butter Rocket Ice Pop Recipe I used the following equipment:
- Tovolo® Rocket Ice Pop Moulds
- Blendtec Blender
Also photographed is my fave Chopping Block from John Boos & Co.
UK followers can now purchase some of the products featured in this article from the newly launched Arugula & Rocket Cookshop!
Peanut Butter Rocket Ice Pops
- 1/2 Cup Peanut Butter (or nut butter of your choice)
- 1 Cup Plain Yoghurt
- 1 Cup Almond Milk (preferably unsweetened)
- 2 Tbsp Honey
- 6-12 Tsp Fruit Jelly (optional)
- ½ Chopped Banana (optional)
Blend the peanut butter, yoghurt, milk and honey until smooth.
Pour the mixture into the ice pop moulds.
Freeze for 6-8 hours, or until completely solid.
For PB & Banana Pops: simply add some chopped banana to each ice pop mould.
For PB & Jelly Pops: Lightly swirl the jelly into the mixture before adding to the moulds. However, be careful not to over mix, you want a ripple of jelly rather than a complete blending, as jelly does not freeze!