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Peanut Butter Ice Pops Recipe

By Morgan Crumm

Tags: peanut butter, frozen desserts, recipes, Texas, Morgan Crumm, ,

ice pops

Pumpkin lattes are spicing up to-go cups, hearty stews are simmering in crockpots, and sweaters and boots are replacing tank-tops and flip-flops. Yep, it’s solidly fall—that is, in most of the country. Here in Texas, however, the one-or-two cool days we’ve had haven’t fooled us into swapping out our seasonal wardrobes—or our hot-weather treats. With this in mind, I present you with my current dessert crush, Peanut Butter Ice Pops.

Natural peanut butter is amplified by the complex sweetness of dates and maple syrup, the richness of coconut milk, and the flavor-enhancing awesomeness of vanilla and salt. Vegan and refined-sugar-free for those who are into that sort of thing (and daydream-ably delicious for, well, everyone), these cool and creamy treats will leave you craving ice pops all year long.

Peanut Butter Ice Pops

• 1 can (13.66 oz) full-fat coconut milk
• 8 pitted dates (deglet noor if available)
• 1/4 cup pure maple syrup
• 3/4 cup unsweetened natural peanut butter (I used Kirkland signature organic)
• 1 tsp pure vanilla extract
• Pinch of salt

Place all ingredients in a blender or food processor and blend until completely smooth. Distribute mixture evenly among six standard-sized ice-pop molds and freeze overnight or until completely frozen. Keep frozen until ready to serve. If needed to loosen a pop from its mold, carefully run the outside of the mold under hot water for 20-30 seconds. (I totally plagiarized these directions from my Avocado Fudge Pops post because there’s not much else I can add to the concept of “blend and freeze,” except for this:) Enjoy!

Morgan Crumm is a mother, blogger, recipe-developer, and real-food advocate based in Dallas, TX. More of her work can be found at, a blog about food, life, and love.

Looking for something cold and seasonably pumpkin-y? Try Roasted Pumpkin 5-Spice Ice Cream with a Gingersnap Swirl.

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