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5 mins

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5 mins

Date, Banana & Peanut Butter Ice Cream Pops

A delicious smoothie that is loaded with lots of nutrients, antioxidants & fiber.

Date, Banana & Peanut Butter Ice Cream Pops
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150g homemade almond milk, cold 
140g soaked cashews, drained & rinsed 
100g MyJool Medjool dates 
100g frozen banana 
60g peanut butter 
30g extra virgin coconut oil, melted 
15g white miso 
3g pure vanilla extract


Soak the cashews overnight (or at least 6 hours before you plan to make the recipe). Store them in an airtight container in the fridge and remember to rinse and drain them very well before using.

Blend all the ingredients together (except the coconut oil) until you obtain a very smooth & creamy mixture.

Stream in the coconut oil, while the blender is still running at low speed so that the oil emulsifies and becomes well incorporated with the rest of the ingredients.

Pour the mixture into the ice cream maker.

Once you have reached a soft-serve ice cream consistency, fill your molds, and flatten the surfaces.

Store in the freezer for a few hours, until the ice cream is completely set and the pops are easy to unmold.

Prepare a glass tall and wide enough to dip the ice pops completely and pour melted dark chocolate in.

Add chopped toasted peanuts to the glass and stir with a spatula to mix them well.

One by one, dip the ice cream pops into the chocolate mixture (make sure they are fully covered) and let any excess drip down.

Let them set over a tray (be sure to line the tray with baking paper so that the chocolate doesn’t stick to the surface) and store them in an airtight container in the freezer until you’re ready to serve.

If you don’t have an ice cream maker, allow the mixture to set in the fridge for at least 4 hours before filling your molds.
⏳ They last up to 2 months days in the freezer.

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MyJool guilt-free snack is now available in
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Check out our new MyJool packs also in Spain, The Netherlands, South Korea and Switzerland. Soon available in Canada.

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