Six ingredients, a blender, popsicle molds. If you have those, you can have these in the freezer inside ten minutes. Bananas give the base its creaminess without needing cream, the peanut butter swirls through every bite, and fresh strawberries keep things bright rather than cloying. Vanilla protein powder is optional if you’re not using these as post-workout fuel, but it does round out the flavor more than you’d expect. These keep well for two weeks in the freezer and are solid enough to eat without dripping all over your hand, which matters more than people admit when it comes to a good popsicle.
How to Make Strawberry Peanut Butter Popsicles
Blend get the order right
Add liquid first, then soft ingredients, then frozen. Milk goes in before the peanut butter, then the banana and strawberries, protein powder last. Peanut butter at the bottom of a cold blend will clump; starting with milk prevents it. Key step. Blend until fully smooth with no strawberry chunks remaining.
Filling the molds
Pour the mixture slowly and tap the molds on the counter a few times to release air pockets. Leave about a quarter inch of space at the top since the mixture expands as it freezes. Insert sticks before freezing, and freeze for at least six hours, overnight if possible. 
Getting them out cleanly
Run warm water over the outside of the mold for about twenty seconds, then pull. Forcing them out cold cracks the popsicle. Silicone molds release easiest; plastic molds need a few extra seconds under the water.
Strawberry Peanut Butter Popsicles
- Total Time: 5 minutes
- Yield: Makes 6
- Diet: Vegetarian
Description
Creamy peanut butter and sweet strawberries make these popsicles a delightful summer treat. Super easy to blend and freeze!
Ingredients
- 2 bananas
- 3 cups (710 ml) fresh strawberries
- 1/4 cup (60 ml) creamy peanut butter
- 8 ice cubes
- 1 scoop vanilla protein powder
- 1 cup (237 ml) milk
Instructions
- Peel the bananas and hull the strawberries. If using frozen strawberries, no need to thaw.
- Add the bananas, strawberries, peanut butter, ice cubes, protein powder, and milk to a blender. Blend on high for 45-60 seconds until completely smooth. Scrape down the sides if needed and blend again.
- The mixture should be thick but pourable. If it’s too thick, add milk 1 tablespoon at a time until it flows easily.
- Pour into popsicle molds, leaving about 1/4 inch of space at the top for expansion. Insert popsicle sticks.
- Freeze for at least 6 hours or overnight until completely solid. To unmold, run warm water over the outside of the mold for 10-15 seconds.
Notes
- For a richer flavor, use roasted strawberries.
- If the mixture is too thick, add a little more milk until desired consistency is reached.
- These popsicles can be stored in the freezer for up to 2 weeks.
- Prep Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 popsicle
- Calories: 150
- Sugar: 20
- Sodium: 50
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 4
- Protein: 5
Frequently Asked Questions
Can I use almond butter instead of peanut butter?
Yes. Any nut or seed butter works. Almond butter or sunflower seed butter will give a slightly different flavor but the same creamy texture.
Do I need the protein powder?
No. It adds some body and protein but the popsicles hold together fine without it. The banana and peanut butter provide enough structure.
Can I use frozen strawberries instead of fresh?
Frozen strawberries blend just as well and are often cheaper. No need to add ice cubes if your strawberries are already frozen.
