Officially, summer has arrived. It’s certainly felt that way for the past month, but at least the weather and the calendar are finally in agreement. Longer days, warmer nights, and of course, cooler eats are here at last. While some people live for the winter holidays, I’d make a strong case for classifying this fleeting moment as the best time of year.
Beautiful weather beckons, teasing me out of the house early in the day, tempting me away from work and towards play. The last thing I want is to be stuck in a hot, stuffy kitchen. I’d much rather reach for any easy treat like Voortman wafer cookies and be on my way. They make so many flavors that there’s always something to suit the season. Made with real fruit, nothing artificial, the flavors are all stunningly fresh.
The light, crisp wafers give way to soft creme filling, both crunchy and smooth, satisfying with every bite. Right now, the banana wafer cookies occupy that prime spot in my snacking routine. Evoking memories of crunchy banana candies of bygone childhood delights, the real magic happens when they’re stored in the fridge. Chilled, they suddenly taste like a fruit smoothie in stick form. That serendipitous discovery happened quite accidentally, stemming from an urge to clear overflowing counters with no shelf space remaining. Into the fridge the package of cookies went, and out came a brand new treat.
Of course, I couldn’t leave well enough alone right there. Obviously, what’s great alone could be spectacular with just a bit more finesse. No-churn banana ice cream, enlightened with a dollop of tangy dairy-free yogurt, perches temptingly on these edible sticks, every bite as satisfying and wholly refreshing as the last.
Chill out, enjoy the heat of summer, but don’t let the opportunity to indulge in more whimsical sweet pleasures melt away.
Banana Froyo Popsicles:
- 2 (5.3 - 6 Ounce) Containers Vanilla Vegan Yogurt
- 2 Ripe, Medium-Sized Bananas
- 2 Tablespoons Maple Syrup
- 4 - 5 Voortman Banana Wafer Cookies
Banana Magic Shell (Optional)
- 6 Tablespoons Coconut Oil, Melted
- 1/4 Cup 100% Food-Grade Cocoa Butter, Melted
- 1 Cup Confectioner's Sugar
- 1 Teaspoon Banana Extract
- 1/4 Teaspoon Ground Turmeric
- To make the popsicles, simply combine the yogurt and bananas in your blender and thoroughly puree until smooth. Divide the mixture evenly between popsicle molds and insert one wafer cookie into each. This will act as the stick, so make sure you press it deeply into the center, to prevent fallout later on.
- Place the molds on a flat surface in your freezer and let chill until set; at least 8 hours and ideally overnight.
- To make the magic shell, whisk together the coconut oil, cocoa butter, confectioner's sugar, and banana extract in a small dish.
- When ready to dip, release the popsicles from the molds by running them briefly until hot water. Dip halfway (or fully if desired) and lay on a piece of parchment paper or non-stick silicone baking sheet. Top with sprinkles if desired. Return to the freezer until ready to serve.
If banana extract is unavailable, use vanilla extract instead.
Extra magic shell will keep in the fridge almost indefinitely. Simply reheat to melt and reuse.
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Amount Per Serving: Calories: 424 Total Fat: 31g Saturated Fat: 20g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 1mg Sodium: 26mg Carbohydrates: 36g Fiber: 2g Sugar: 26g Protein: 2g