Banana Cream Popsicles for the Hottest Part of Summer

August 16, 2026

The first version of these popsicles was not creamy or pudding-like enough. That happens in a real kitchen. A recipe can be close and still need one more try.

This later version was the keeper: ripe banana, milk and cream, a little Greek yogurt, sweetened condensed milk, and enough vanilla to make the whole thing taste like banana pudding from the freezer. They are exactly the sort of treat I want ready during the hottest part of summer.

Banana Cream Popsicles

Makes: 6 small popsicles
Active time: 15 minutes
Freeze time: At least 6 hours

Ingredients

• 2 ripe bananas
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup plain Greek yogurt
• 2 tablespoons sweetened condensed milk
• 1 tablespoon maple syrup or honey, optional
• 1 1/2 teaspoons vanilla extract or vanilla paste
• Pinch of sea salt
• 2 tablespoons crushed seed-oil-free vanilla wafers, optional

Instructions

1. Blend the bananas, milk, cream, Greek yogurt, sweetened condensed milk, vanilla, and salt until completely smooth.
2. Taste the mixture. Add maple syrup or honey only if the bananas need more sweetness.
3. Let the mixture rest for five minutes, then blend once more for the smoothest texture.
4. If using crushed vanilla wafers, sprinkle a small amount into each mold.
5. Divide the banana mixture among six small popsicle molds. Insert sticks and freeze for at least six hours or overnight.
6. To release, run the outside of the mold briefly under cool-to-lukewarm water and pull gently.

Serving Notes

The wafer crumbs add a banana-pudding feeling, but the popsicles are smooth and creamy without them. Keep them frozen until the moment you want to serve them; August will soften them quickly.

Sometimes the best recipe is not the first attempt. It is the one you cared enough to make better.

With love and intention,

Jennifer