By Grocery List Plus Editorial Staff | Published on June 9, 2026

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Strawberry Banana Almond Milk Ice Pops

Serves 15

23 cal · 300 min

Strawberry Banana Almond Milk Ice Pops

Recipe GLPRcc717695f38b60

4.0(1)
Snack
300 min
23 cal
Servings: 15
No-Cook
SNAP eligible

Refreshing layered ice pops made with creamy almond milk, fresh strawberries, ripe bananas, and a touch of honey. These colorful frozen treats feature a strawberry layer on the bottom and a smooth banana layer on top, perfect for a naturally sweet dessert or snack.

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Ingredients

1 cup vanilla almond milk

1 cup fresh strawberries, diced

1 tablespoon raw honey

1 cup vanilla almond milk

1 cup ripe bananas, diced

Directions

  1. Add 1 cup of vanilla almond milk, the diced strawberries, and honey to a blender. Blend on high speed until the mixture is completely smooth and uniform in color.

  2. Pour the strawberry mixture into popsicle molds or small Dixie cups, filling each about halfway. Place the molds in the freezer and freeze for 1 hour until the layer is partially set but still slightly soft on top.

  3. While the strawberry layer freezes, add the remaining 1 cup of vanilla almond milk and the diced bananas to the blender. Blend on high speed until smooth and creamy.

  4. Remove the molds from the freezer and carefully pour the banana mixture on top of the strawberry layer, filling each mold almost to the top, leaving a small space if using sticks.

  5. If using popsicle sticks, insert them carefully into the center of each pop, pressing firmly downward so the stick passes through the strawberry layer and anchors into the banana layer.

  6. Return the molds to the freezer and freeze for 4 to 6 hours, or until completely solid. Remove from freezer, run warm water on the outside of the molds to loosen, and pop out to serve.

Comments

Grocery List Plus Editorial Staff4

The short ingredient list keeps cost low—strawberries and bananas are cheap year-round in Charlotte, almond milk is stocked everywhere, and honey is a pantry staple—running roughly $0.35 per pop. The stated 300 minutes is accurate for a freeze cycle, though active time is only five minutes of blending; the real bottleneck is patience, not work. These reheat terribly (they're ice pops), making them a single-use dessert that demands you commit to eating all 15 within a week or toss them. Good for batch prep on a Sunday, but the lack of flexibility and the freezer space requirement dock it from higher marks for weeknight families juggling meal plans.

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