Low Carb Kid-Friendly Banana Ice Cream Avocado Pops

It can be hard to find Keto friendly kids recipes, especially when a lot of Keto recipes contain dark green vegetables. However, this is a Keto recipe for picky eaters! Sweet bananas are blended with avocados to blunt the glucose response (no naked carbs). The amount of banana per serving is also relatively small. You will need a large food processor for this recipe. You will take half of the banana “ice cream” mixture and layer it inside a paper cup. The other half left in the food processor will be blended with avocados to make a sweetened avocado mixture. The cups are topped off with the avocado “ice cream.” The trick in blending the bananas lies in pulverizing the fruit in the processor, then removing the lid of the food processor and giving everything a stir before continuing to process them some more. You will repeat this process several times. This prevents any part of the mixture from getting too warm and melting, resulting in a less than a creamy mixture.

What kind of bananas should I use?

We highly recommend using ripened bananas with no brown spots. This will give the brightest banana “ice cream” in texture, flavor, and color. Peel ripe bananas and place them into a freezer bag and let them freeze overnight or several hours until completely frozen.

How should I cut the bananas?

The bananas should be sliced very thin after being frozen; this will allow the food processor to do its job without overworking the rest of the banana mixture. This will result in the coldest, creamiest banana ice cream.

Do the avocados need to be frozen?

They can be room temperature or frozen. If using frozen, be sure to dice them before adding them to the food processor.

Net Carbs

2.2 g
Fiber

0.9 g
Total Carbs

3.1 g
Protein

0.3 g
Fats

1.6 g

25 cals

Quantity

Serving Size

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Banana

½ medium - 7" to 7 7/8" long
Banana

½ medium - 7" to 7 7/8" long
Avocado

4 ounce
Almond Milk, Vanilla Or Other Flavors, Unsweetened

2-½ ounce

Step 1

The night before or several days before, remove ripened bananas from their peels and place them into a gallon sized freezer bag. Freeze them until solid, which will be overnight at the least. Once frozen, take the bananas out and use a cutting board and chef’s knife to cut them into thin slices. Add them to the bottom of a food processor fitted with a blade. Add half of the milk. Blend it for several seconds (about 30 seconds) until the mixture stops moving on the inside. Use a rubber spatula to stir the mixture to combine the creamy banana with the banana pieces.
Step 2

Add the rest of the milk and process again for 30 seconds. Keep removing the lid from the food processor and stirring the banana mixture with a rubber spatula avoiding the blades.
Step 3

Repeat this process until all the bananas have turned into “ice cream” and there are no banana pieces left. It should look very creamy and exactly like ice cream in texture and appearance. If you wanted to, you could add vanilla extract (about 1 teaspoon).
Step 4

Prepare a small rimmed baking sheet with 12 3 oz paper cups. Cut ½ of a room temperature banana into 12 thin slices and place them into the bottom of each cup.
Step 5

Fill each cup halfway with about half of the banana ice cream mixture. You can use a small teaspoon ice cream scoop to portion as it helps keep things mess free. Tap each paper cup several times on the counter to knock the ice cream down so it is smooth.
Step 6

Then blend a room temperature avocado into the other half of the banana ice cream mixture that is still in the food processor until smooth and creamy. Top off all the paper cups with the new mixture. Then place a lollipop stick into the center of each one. The banana slice at the bottom of each cup should help to hold it and if you made your mixture right it should be thick enough to hold the lollipop stick up. Freeze until firm and remove the paper cup before consuming.