Healthy Pink Magnums
A creamy frozen treat made with banana, strawberries, beetroot, and nut butter — dipped in dark chocolate. Naturally sweet, refreshing, and kid-approved!
Ingredients
- 2 ripe bananas
- 1/3 cup Greek yogurt or sub with coconut yogurt for dairy-free and extra creaminess
- 1 tbsp natural peanut butter or almond butter
- 1 tbsp honey or maple syrup add more if your bananas aren’t super ripe
- 1/2 cup fresh strawberries hulled
- 1/2 boiled beetroot peeled and chopped
- 1/2 tsp vanilla essence
- 2-3 tbsp Optional: 2–3 tbsp double cream or coconut cream (this helps make them creamy)
- Optional: melted dark chocolate for dipping
Instructions
- In a blender, combine all ingredients until smooth and creamy.
- Pour into popsicle molds and freeze for at least 4–6 hours or overnight.
- Once fully frozen, remove from molds. If desired, dip in melted dark chocolate and return to the freezer for 10 minutes to set.
- Enjoy straight from the freezer!
Video
Notes
- Taste the mixture before freezing to adjust sweetness as needed.
- Use silicone popsicle molds for easier removal.
- Don’t like beetroot? You won’t taste it — promise! Just enjoy the color.
- Swap strawberries for raspberries or mango for a twist.
- Store in the freezer in an airtight bag or container for up to 2 weeks.
- Use any chocolate for dipping — dark, milk, or even white!