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Banana Split Pop (GF, DF Option)

By Kelly · 28 Comments


Celebrate SUMMER BREAK with a delicious and nutritious ice pop certain to keep the ice cream man at bay!

A favorite of kids of all ages, this wholesome pop truly tastes like a banana split! It takes a little extra time to make it, but after just one bite, you’ll know why it’s totally worth it! What a fun and healthy way to enjoy summertime with your kiddos!

Looking for even more fabulous frozen treats your family will love?
Be sure to check out out my “Top 10 Ice Pop Making Secrets of Success“ and just a friendly reminder that you can always download a FREE copy of my Healthy Ice Pops & Frozen Treats eBook, simply by becoming a subscriber to The Nourishing Home.

P.S. Wondering about the adorable pop molds? They’re called Tovolo Star Ice Pop Molds. They come in a set of six and are super durable and fun!

Print
Banana Split Pop (GF, DF Option)

Yield: 6 three-ounce size pops

Banana Split Pop (GF, DF Option)

Ingredients

    Layer One: Strawberry Topping
  • 5 fresh ripe organic strawberries
  • 2 tbsp 100% pure organic apple juice
  • 1 tsp raw honey (or pure maple syrup)
  • Layer Two: Banana Cream Center
  • 12 one-inch thick slices of fresh ripe banana
  • 1/3 cup, plus 1 tbsp organic plain whole milk yogurt (or coconut cream)
  • 2 tsp pure maple syrup
  • 1/4 tsp pure vanilla extract
  • Layer Three: Pineapple Delight Base
  • 1 cup fresh pineapple chunks
  • 3 tbsp 100% pure pineapple juice
  • 1 tsp raw honey (or pure maple syrup)

Instructions

    Layer One: Strawberry Topping
  1. Remove stems from strawberries and cut in half. Place the strawberries, apple juice and honey into your blender or VitaMix and blend until thoroughly combined. Pour an even amount of the "strawberry topping" into six 3-ounce pop molds. Place in freezer until frozen. Then, once frozen, you're ready to make your next layer "banana cream center."
  2. Layer Two: Banana Cream Center
  3. Place all ingredients into your blender or VitaMix and blend until thoroughly combined. Then, remove your pop molds from the freezer (making sure that the first layer is completely frozen). Pour an even amount of the "banana cream center" into the pop molds, making sure to leave at least an 2 -1/2 inches of space from the top of the mold for the final layer to be added. Cover each individual pop mold with a small piece of foil. Use a knife to make a slit in the center of the foil and carefully place a popsicle stick into the mold in the center of the pop. Place in freezer until frozen. Then, once frozen, you're ready to make your final layer "pineapple delight base."
  4. Layer Three: Pineapple Delight Base
  5. Place all ingredients into your blender or VitaMix and blend until thoroughly combined. Then, remove your pop molds from the freezer (making sure that the first two layers are completely frozen). Remove the foil covers from the pop mold and pour an even amount of the "pineapple delight base" layer into the pop molds, making sure to leave at least a half-inch of space at top for expansion that occurs during freezing. No need to recover the pops. Place in freezer until frozen. When ready to serve, run the pop mold under warm water for a few seconds to loosen before removing the mold. Enjoy! You've worked hard for this healthy treat!

Notes

Be sure to get your copy of my free e-book, “Healthy Ice Pops & Frozen Treats.” It’s my special gift to subscribers of The Nourishing Home!

The adorable pop molds used in this recipe are Tovolo Star Ice Pop Molds. They come in a set of six and are super durable and fun!

3.1
https://thenourishinghome.com/2012/06/banana-split-pop-gf/

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You Might Also Like:

Almost Oatmeal Cookies (Grain-Free, Egg-Free, Dairy-Free Option)
Annie's No Bake Cheesecake (GF)
Fruit & Yogurt Parfaits (GF)

Filed Under: Desserts, Frozen Treats ·

Healthier Ice Cream Sandwich Cookies (GF Options)

By Kelly · 1 Comment

cookie chp sandwich
Turn homemade cookies into an extra special treat by adding a scoop of homemade ice cream. Then, wrap each ice cream cookie-wich individually and store in the freezer until ready to serve! YUM! For extra fun, add a popsicle stick in the center before refreezing to create a cute cookie sandwich pop!

Looking for some healthier homemade ice cream recipes? Be sure to check out my Homemade Vanilla Ice Cream recipe over at the KitchenAid blog, it’s one of our absolute favorites! Or if you’re dairy-free, check out my dear friend Wardeh’s Vanilla Coconut Milk Ice Cream recipe for a delicious DF option.

For more nutritious and delicious frozen treat recipes, you can always download a FREE copy of my Healthy Ice Pops & Frozen Treats eBook, simply by becoming a subscriber to The Nourishing Home.

Here are a few of our favorite healthier homemade cookie recipes:

Almost Oatmeal Horiz

“Almost Oatmeal” Cookies(GF, DF, EF)

Almond Flour Chocolate Chip Cookies(GF)

Snickerdoodles(GF, EF)

Double Chocolate Chip Cookies TNH
Double Chocolate Chip Cookies(GF)

You Might Also Like:

Tips for Making Healthy Homemade Frozen Pops {Plus, Free Healthy Pops eBook!}
Homemade Vanilla Bean Ice Cream {and Exciting News!}
Wholesome All-Fruit Pops (GF, DF)

Filed Under: Desserts, Frozen Treats ·

Annie’s No Bake Cheesecake (GF)

By Kelly · 14 Comments


This easy, no-bake cheesecake recipe makes a wonderful, healthy summertime (or anytime) dessert. My dear friend Annie from One Body for Christ served this when we visited her over the summer at her family’s new farm in Northern California. I just had to have the recipe and share it with you – it’s SO GOOD!

Print
Annie’s No Bake Cheesecake (GF)

Yield: 8-10 servings

Annie’s No Bake Cheesecake (GF)

Ingredients

    Step One: Nutty Crust
  • 1 cup walnut baking pieces
  • 12 whole pitted organic medjjool dates
  • 2 tsp coconut oil
  • Step Two: Cheesecake Filling
  • 1 cup plain organic whole milk Greek yogurt
  • 1 cup (8oz) organic plain (or cultured) cream cheese, softened
  • 1/4 cup pure honey (I prefer sage honey due to its mild flavor)
  • 1/4 cup all-fruit strawberry jam (or homemade jam)
  • 1 tsp pure vanilla extract
  • Step Three: Fresh Berry Topping
  • 2 1/2 cups of your favorite assorted fresh organic berries

Instructions

    Step One: Nutty Crust
  1. Combine nuts, dates and coconut oil in a food processor and process until very finely chopped. (The mixture will resemble a graham cracker crust.)
  2. Press the nut mixture into the bottom and up the sides of a 9-inch pie dish.
  3. Step Two: Cheesecake Filling
  4. Combine all ingredients in clean food processor and process until smooth and creamy.
  5. Pour into pie shell, using a rubber spatula to scrape down sides of bowl.
  6. Spread filling evenly in pie shell.
  7. Place in freezer for 12-24 hours until frozen solid.
  8. Step Three: Fresh Berry Topping
  9. When ready to serve, remove the frozen cheesecake from the freezer and allow it to sit on the counter about 20 minutes prior to serving – this makes it easier to slice.
  10. While waiting for it to thaw a bit, arrange fresh berries in a pleasing pattern across the top of the cheesecake. Then slice and enjoy! (Recipe adapted from "What the Bible Says About Healthy Living Cookbook.”)
3.1
https://thenourishinghome.com/2012/04/annies-no-bake-cheesecake-gf/

You Might Also Like:

Banana Split Pop (GF, DF Option)
Tips for Making Healthy Homemade Frozen Pops {Plus, Free Healthy Pops eBook!}
Frozen Banana Bites – Summer Fun with the Kids!

Filed Under: Frozen Treats ·

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My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







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