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Gluten Free Chocolate Glaze

This gluten free chocolate glaze is easy to make and so delicious! It's great on donuts, cookies and other baked goods. Preparing your glaze from scratch is simple and allows you to control the consistency for each dessert you use it with.

a cooling rack of gluten free baked pumpkin donuts with gluten free chocolate glaze

I like to dip the donuts in it and then swirl them as I lift them out to making frosting them with the gluten free chocolate glaze easy and less messy. You will still get some drips, so you will want to have parchment paper under the cooling rack for easy clean up.

This gluten free chocolate glaze is also really easy to frost on sugar cookies. If the glaze is too runny for frosting add a tablespoon of confectioner's sugar at a time until you get the right consistency.

The amazing dark brown color of this glaze comes from using really good cocoa powder. My favorite cocoa powder is Rodelle Gourmet Baking Cocoa Powder. It may be a bit more expensive than other cocoa powders, but it's completely worth the money!

If you are looking for more chocolate recipes try my : 10 Gluten Free Chocolate Desserts

a plate with a gluten free baked pumpkin donut with gluten free chocolate glaze on top
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Ingredients

Confectioner's Sugar
Cocoa Powder
Milk
Vanilla Extract

Instructions

Sift the confectioner's sugar and cocoa powder into a bowl to remove any clumps. 

Add the milk and vanilla extract. Using a hand whisk or the whisk attachment on your handheld mixer beat the glaze until it's thoroughly mixed and has a nice glossy sheen.

Use immediately before it has a chance to harden. If the frosting does harden before you can use it whisk it again.

Supplies

Frequently Asked Questions

Is cocoa powder gluten free?

Pure cocoa beans are naturally gluten free. So, what you need to watch for is brands that process their cocoa powder along with other products that may contain gluten. Always check to see if the product says it's gluten free.

I've found with most cocoa powders they don't actually say they are gluten free on the packaging. This means I need to go to the website to see how they process the cocoa powder and if they state online that they are a gluten free facility.

If you can't find the information you are looking for reach out to the company. I've found most companies are happy to let you know whether there may be gluten contamination is their product.

What type of milk do you use in gluten free chocolate glaze?

This is all about personal preference. If you want this gluten free chocolate glaze recipe to be vegetarian you can use coconut milk or a nut milk.

I don't typically have dairy milk on hand so I typically use almond milk in my baking and cooking. I love that it's shelf stable before being opened and comes in a smaller container since I don't use very much milk.

More Recipes You Might Enjoy

Gluten Free Chocolate Buttercream
Gluten Free Pumpkin Cake with Cream Cheese Frosting
Easy Vanilla Buttercream Frosting
Gluten Free Chocolate Cake with Cream Cheese Frosting
Gluten Free Pumpkin Oatmeal Cake with Vanilla Glaze

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Chocolate Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 1.5 cups 1x
  • Diet: Gluten Free
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Description

This gluten free chocolate glaze is easy to make and so delicious! It's great on donuts, cookies and other baked goods.

Ingredients

Scale

1 ½ cups Confectioner's Sugar
4 Tbsp. Cocoa Powder
2 Tbsp. Milk
2 tsp. Vanilla Extract

Instructions

Sift the confectioner's sugar and cocoa powder into a bowl to remove any clumps. 

Add the milk and vanilla extract. Using a hand whisk or the whisk attachment on your handheld mixer beat the glaze until it's thoroughly mixed and has a nice glossy sheen.

Use immediately before it has a chance to harden. If the frosting does harden before you can use it whisk it again.

  • Prep Time: 10 minutes
  • Category: Dessert
  • Method: Whisking
  • Cuisine: Gluten Free

Gluten Free Apple Almond Cake

This gluten free apple almond cake is one of my favorite ways to use up apples from the trees in our backyard. I love a sweeter apple variety in this recipe, something like Honeycrisp or Gala, since they hold their shape and add just the right amount of natural sweetness as the cake bakes.

The almond flour gives this cake a wonderfully tender crumb, while the gluten free flour blend helps it rise and hold together the way a traditional cake would.

an overhead photo of gluten free apple almond cake with sliced almonds on top

This cake is easy enough for a weekday treat with coffee, but pretty enough to serve for brunch or dessert at a gathering.

I top it with sliced almonds right before baking for a bit of crunch in every bite. Once you try this one, I think it will become one of your go to fall recipes too.

If you are looking for more apple recipes try my Pumpkin Apple Baked Oatmeal with Streusel Topping, my Overnight Apple Pie Chia Pudding, my Gluten Free Air Fryer Apple Fritters or my Gluten Free Apple Spice Cookies.

You can find more cake recipes here: Gluten Free Cakes

a slice of gluten free apple almond cake next to the cake and a bowl of almond slivers and apple slices
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What Apples Work Best for This Cake

A sweeter apple variety works best here, something like Honeycrisp or Gala. These apples hold their shape well as they bake and break down just enough to add moisture without turning the cake mushy.

Tart apples like Granny Smith will work too, but you may want to add an extra tablespoon of brown sugar to balance out the tartness.

Tips for Baking with Almond Flour

Almond flour behaves differently than a standard gluten free flour blend. It's heavier and holds more moisture, which is part of what gives this cake its wonderfully tender crumb. Because of that extra moisture, this recipe combines almond flour with a gluten free flour blend rather than using almond flour alone. This gives the cake enough structure to rise properly while still staying soft and moist inside.

Storage

Store leftover cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days since the apples add extra moisture. For longer storage, wrap slices individually and freeze for up to 3 months, thawing overnight in the refrigerator before serving.

Top Tip

Slice your apples into thin, skinny pieces rather than large chunks. Thinner slices distribute more evenly through the batter and bake through completely in the same 60 minutes as the rest of the cake, so you won't end up with any undercooked spots near the fruit.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes. This cake actually holds up well made a day in advance, just store it covered at room temperature. The flavor settles nicely overnight, making it a great option for brunch or a gathering.

How do I store leftover apple almond cake?

Store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days since the fresh apples add extra moisture to the cake.

Can I freeze this cake?

Yes. Wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving for the best texture.

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Apple Almond Cake Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Apple Almond Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 1 hour 20 minutes
  • Yield: 8 slices 1x
  • Diet: Gluten Free
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Description

A moist, tender apple cake made with a blend of gluten free flour and almond flour for the perfect crumb. Fresh apple slices and a sprinkle of sliced almonds on top add texture in every bite. It's an easy make ahead dessert that's just as good with morning coffee as it is after dinner.

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees. Grease an 9 inch spring form pan with butter or coconut oil. Set aside.

In the bowl of your stand mixer blend together ½ cup granulated sugar, brown sugar, gluten free flour, almond flour, baking powder, cinnamon, salt, apple pie spice, vanilla, eggs and melted butter.

Peel, core and slice the apples into skinny chunks. Fold half the apple slices into the batter. Pour the batter into the greased baking pan. 

Top the batter with the rest of the apple slices. Sprinkle the sliced almonds over the apples. Finally sprinkle 1 tablespoon of granulated sugar over the top.

Bake the cake at 350 degrees for 60 minutes. Cake will be browned and pulling away from the pan when it's done.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

I like to use a sweet apple variety like Honeycrisp, Envy or Fuji for this recipe.

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Give this gluten free apple almond cake a try this fall, and let me know how it turns out in the comments below.

Ingredients

Instructions

Preheat your oven to 350 degrees. Grease an 9 inch spring form pan with butter or coconut oil. Set aside.

In the bowl of your stand mixer blend together ½ cup granulated sugar, brown sugar, gluten free flour, almond flour, baking powder, cinnamon, salt, apple pie spice, vanilla, eggs and melted butter.

Peel, core and slice the apples into skinny chunks. Fold half the apple slices into the batter. Pour the batter into the greased baking pan. 

Top the batter with the rest of the apple slices. Sprinkle the sliced almonds over the apples. Finally sprinkle 1 tablespoon of granulated sugar over the top.

Bake the cake at 350 degrees for 60 minutes. Cake will be browned and pulling away from the pan when it's done.

Gluten Free Plum Cake

This easy recipe for gluten free plum cake uses fresh plums. In late summer I have a lot of plums on my trees and a fruit dessert is the perfect thing to use them for. This simple dessert is a cross between a cake and a crumble. It's perfect with coffee for brunch or after dinner.

a nine inch baking pan with gluten free plum cake with a bowl of fresh plums

The bottom layer is a moist yellow cake, the middle layer is fresh plums sliced up and layer on and the top is a rolled oat crumble. The combination makes a lovely dessert. This recipe is easily my favorite way to use fresh plums!

I also have a Gluten Free Plum Cornmeal Cake that is delicious with a cup of coffee or tea. I enjoy this cake for breakfast or brunch just as much as a dessert.

You can find all of my cake recipes here: Gluten Free Cake Recipes

Two plates of gluten free plum cake with a bowl of fresh plums
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Ingredients

Unsalted Butter
Granulated Sugar
Eggs
Vanilla Extract
Gluten Free Flour
Baking Powder
Sea Salt
Plums
Gluten Free Rolled Oats
Brown Sugar
Brown Rice Flour
Walnuts

Instructions

Preheat your oven to 350 degrees. Grease a nine inch baking pan with butter or coconut oil. Set aside.

In the bowl of your stand mixer beat the unsalted butter and sugar until fluffy. Add the eggs and vanilla, beat until mixed in. Add the gluten free flour, baking powder and salt. Mix just until the ingredients are combined to form a cake batter.

Pour the cake batter into the greased nine inch baking dish. 

Cover the top of the cake batter with the sliced plums.

In the bowl of your stand mixer combine the rolled oats, brown sugar, brown rice flour, sea salt, melted butter and walnuts. Blend until a crumble forms.

Pour the crumble evenly over the sliced plum layer of the cake. 

Bake at 350 degrees for 55 minutes or until the top is golden brown and the plum layer is bubbling.

Once the cake is cool store it in the refrigerator.

Supplies

Frequently Asked Questions

Can I refrigerate plum cake?

Yes. When I bake with fresh fruit I prefer to refrigerate the dessert after it cools. This will prevent the cake from going bad quickly especially in the summer heat.

To serve the cake I remove it from from the refrigerator, heat it quickly in the oven or microwave and then serve on its own or with vanilla ice cream. This gluten free plum cake is great for a brunch or after dinner dessert.

How do I make plum cake?

This is such a simple dessert to make! First you will make the cake portion of the dessert. In the bowl of your mixer beat together the butter, sugar, eggs, vanilla, gluten free flour, baking powder and salt. Pour this batter into your greased nine inch baking dish.

Next, you will slice your plums and lay them over the cake batter. I like a thick layer of plums. This will take about 3 cups of sliced plums.

Finally you will top the plums with the crumble. Combine the rolled oats, brown sugar, brown rice flour, salt, butter and walnuts using your mixer. Pour the crumble onto the plums and bake at 350 degrees for 55 minutes.

More Recipes You Might Enjoy

Gluten Free Blackberry Cobbler
Gluten Free Strawberry Icebox Bars
Easy Gluten Free Zucchini Brownies
Gluten Free Orange Bundt Cake
Gluten Free Apple Crisp

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Plum Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 1 hour 15 minutes
  • Yield: 9 servings
  • Diet: Gluten Free
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Description

This easy recipe for gluten free plum cake uses fresh plums. In late summer I have a lot of plums on my trees and a fruit dessert is the perfect thing to use them for. This simple dessert is a cross between a cake and a crumble. It's perfect with coffee for brunch or after dinner. 

Ingredients

Cake:
½ cup Unsalted Butter, softened
½ cup Granulated Sugar
2 large Eggs
1 tsp. Vanilla Extract
1 cup Gluten Free Flour
2 tsp. Baking Powder
½ tsp. Sea Salt
3 cups Fresh Plums, sliced

Crumb Topping:
¾ cup Gluten Free Rolled Oats
½ cup Brown Sugar
¼ cup Brown Rice Flour
½ tsp. Sea Salt
¼ cup Unsalted Butter, melted
¼ cup Walnuts, chopped

Instructions

Preheat your oven to 350 degrees. Grease a nine inch baking pan with butter or coconut oil. Set aside.

In the bowl of your stand mixer beat the unsalted butter and sugar until fluffy. Add the eggs and vanilla, beat until mixed in. Add the gluten free flour, baking powder and salt. Mix just until the ingredients are combined to form a cake batter.

Pour the cake batter into the greased nine inch baking dish. 

Cover the top of the cake batter with the sliced plums.

In the bowl of your stand mixer combine the rolled oats, brown sugar, brown rice flour, sea salt, melted butter and walnuts. Blend until a crumble forms.

Pour the crumble evenly over the sliced plum layer of the cake. 

Bake at 350 degrees for 55 minutes or until the top is golden brown and the plum layer is bubbling.

Once the cake is cool store it in the refrigerator.

Notes

This cake is delicious on its own or served warm with vanilla ice cream.

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free

Gluten Free Blackberry Cobbler

This easy gluten free blackberry cobbler is the summer dessert you are going to want to make every single year when blackberries are at their peak. Sweet and juicy blackberries are tossed with sugar, honey, and arrowroot powder and topped with a tender buttery gluten free biscuit topping that bakes up perfectly golden and gorgeous in just 45 minutes. It works beautifully with fresh wild blackberries, marionberries, and store bought blackberries alike, and because it also works with frozen blackberries you can make this gluten free cobbler any time of year.

This is the kind of simple and satisfying from scratch gluten free dessert that looks impressive on any table but could not be easier to pull together.

a baking dish of gluten free blackberry cobbler with two plates dished up

Living in the Pacific Northwest means we are surrounded by wild blackberries every summer and this gluten free blackberry cobbler is one of my favorite ways to use them up. There is something incredibly satisfying about going out and picking wild blackberries and then turning them into the most delicious homemade cobbler the same day.

The sweet bubbly blackberry filling paired with the golden gluten free biscuit topping is an absolutely perfect combination and it is even better served warm with a generous scoop of vanilla ice cream melting right over the top.

Whether you are using fresh picked wild blackberries, homegrown marionberries, or a bag of frozen blackberries from the freezer this is the gluten free summer dessert recipe you will make again and again every blackberry season.

If you are looking for more blackberry recipes you might also enjoy my Homemade Blackberry Lemonade or my Gluten Free Blackberry Oat Muffins.

All of my gluten free desserts can be found here: Gluten Free Desserts

two plates of gluten free blackberry cobbler
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Ingredients

Blackberries
Granulated Sugar
Arrowroot Powder or Cornstarch
Honey
Gluten Free Flour
Buttermilk
Eggs
Baking Powder
Sea Salt
Vanilla Extract

Instructions

Preheat your oven to 350 degrees.

In a large bowl mix the blackberries, sugar, arrowroot powder or cornstarch and honey. Set aside.

In the bowl of your stand mixer beat together the gluten free flour, sugar, buttermilk, eggs, baking powder, salt and vanilla extract. Blend just until all ingredients are combined. Don't over mix the dough.

Pour the blackberry mixture into a greased 2 quart baking dish. Dollop spoon fulls of dough onto the blackberry mixture.

Bake at 350 degrees for 45 minutes or until the topping is golden brown.

Let cool completely and then store covered in your refrigerator for up to a five days.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Blackberry Cobbler

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy gluten free blackberry cobbler is made with fresh or frozen blackberries and a simple from scratch biscuit topping that bakes up perfectly golden in just 45 minutes! Sweet juicy blackberries bubble under a tender and buttery gluten free cobbler topping for the most satisfying summer dessert. Perfect for wild blackberries, marionberries, and store bought blackberries alike!

Ingredients

Scale

Filling:

Topping:

Instructions

Preheat your oven to 350 degrees.

In a large bowl mix the blackberries, sugar, arrowroot powder or cornstarch and honey. Set aside.

In the bowl of your stand mixer beat together the gluten free flour, sugar, buttermilk, eggs, baking powder, salt and vanilla extract. Blend just until all ingredients are combined. Don't over mix the dough.

Pour the blackberry mixture into a greased 2 quart baking dish. Dollop spoon fulls of dough onto the blackberry mixture.

Bake at 350 degrees for 45 minutes or until the topping is golden brown.

Let cool completely and then store covered in your refrigerator for up to a five days.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

If you make this Gluten Free Blackberry Cobbler I would love to hear what you think! Leave a star rating and a comment below and let me know what kind of blackberries you used.

Don't forget to save this recipe to your Pinterest boards so you can find it again all blackberry season long!

Storage

Store leftover gluten free blackberry cobbler covered tightly or in an airtight container in the refrigerator for up to 5 days. The cobbler is actually wonderful made the day before serving as the blackberry filling has time to set up and thicken beautifully overnight in the refrigerator making it much easier to dish up into individual servings. To reheat the whole cobbler place it uncovered in a 250 degree oven for about 15 to 20 minutes until warmed through. To reheat individual portions warm in the microwave for 30 to 45 seconds. Serve warm with a generous scoop of vanilla ice cream for the most delicious summer dessert experience. This cobbler is not ideal for freezing as the biscuit topping can become soggy and the blackberry filling can get watery once thawed.

Top Tip

Do not over mix the cobbler topping batter once all of the ingredients are combined. Over mixing develops the starches in the gluten free flour and results in a tough and dense topping rather than the light and tender biscuit like cobbler topping you are going for.

Mix just until everything is incorporated and the batter is evenly combined then stop immediately. The batter will be thick and that is exactly what you want. When you dollop the topping over the blackberry filling use a large spoon and drop generous spoonfuls evenly across the surface without spreading or pressing them down. The topping will spread and puff up beautifully in the oven on its own and give you that gorgeous rustic cobbler look every single time.

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Frequently Asked Questions

Can I use frozen blackberries instead of fresh?

Yes! Frozen blackberries work beautifully in this gluten free blackberry cobbler and are a great option for making this dessert year round when fresh blackberries are not in season. There is no need to thaw the blackberries before using them. Simply add them frozen directly to the bowl with the sugar, honey, and arrowroot powder and toss to combine. Keep in mind that frozen blackberries will release more liquid than fresh as they bake so the filling may be slightly more juicy but just as delicious. The arrowroot powder or cornstarch in the filling helps thicken those juices into a beautiful glossy sauce.

Can I use a different berry in this cobbler recipe?

Absolutely! This gluten free cobbler recipe works beautifully with a wide variety of berries and stone fruits. Blueberries, marionberries, boysenberries, and mixed berries are all wonderful substitutes or additions to the blackberry filling. You can also combine blackberries with peaches for a classic summer combination that is absolutely incredible. Just use the same total amount of fruit called for in the recipe and follow the instructions exactly as written.

What is the difference between a cobbler and a crisp?

A cobbler and a crisp are both fruit desserts with a topping but they are quite different. A cobbler has a thick biscuit or cake like topping that is dolloped over the fruit filling and bakes up soft and tender with golden edges. A crisp has an oat and butter crumble topping that bakes up crunchy and golden. This gluten free blackberry cobbler uses a buttermilk biscuit style topping that is soft and tender on the inside with slightly golden edges for the classic cobbler texture everyone loves.

Can I make this cobbler without buttermilk?

Yes! If you do not have buttermilk on hand you can make a simple buttermilk substitute by adding one tablespoon of white vinegar or lemon juice to one cup of regular milk and letting it sit for five minutes until it curdles slightly. This homemade buttermilk substitute works perfectly in this cobbler topping and gives you the same tender and slightly tangy biscuit texture as real buttermilk.

How do I know when my gluten free blackberry cobbler is done baking?

The cobbler is done when the biscuit topping is golden brown on top and the blackberry filling is bubbling up around the edges of the baking dish. The topping should feel set and firm to a light touch rather than wet or jiggly in the center. If the topping is browning too quickly before the filling is bubbling you can loosely tent the baking dish with foil and continue baking until the filling is hot and bubbly all the way through. Always let the cobbler cool for at least 15 to 20 minutes before serving so the filling has time to thicken slightly.

Can I make this gluten free blackberry cobbler ahead of time?

Yes! This cobbler is actually wonderful made the day before you plan to serve it. Bake it completely, let it cool to room temperature, then cover and refrigerate overnight. The blackberry filling sets up beautifully overnight and the flavors deepen and meld together for an even more delicious cobbler the next day. Reheat the whole cobbler uncovered in a 250 degree oven for 15 to 20 minutes before serving or warm individual portions in the microwave for 30 to 45 seconds. Serve warm with vanilla ice cream for the most perfect summer dessert.

Homemade Strawberry Banana Popsicles

This easy recipe for homemade strawberry banana popsicles is a creamy frozen treat! I love ice pops as a perfect summer frozen dessert. This healthy recipe has real fruit and is simple to make.

Perfect as a popsicle recipe for kids or a light easy summer dessert, these frozen fruit popsicles are a great alternative to store-bought versions.

With the sweet taste of strawberries and bananas in every bite, they're a go-to healthy strawberry banana popsicle option that fits any warm-weather occasion.

If you're wondering how to make strawberry banana popsicles that are delicious and guilt-free, this easy fruit popsicle recipe is the answer.

My favorite popsicle mold is the Norpro Frozen Ice Pop Maker. I like it's sturdy construction and that I can use wooden popsicle sticks with it. After the popsicles are frozen the lid comes off easily. I dip the mold into hot water and the ice pops come out easily.

You might also like my Gluten Free Strawberry Icebox Bars recipe.

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Ingredients

Strawberries
Bananas
Milk
Honey
Heavy Whipping Cream
Granulated Sugar

Instructions

In a saucepan on medium heat cook the strawberries, bananas, milk and honey stirring occasionally until fruit is broken down and the mixture has slightly thickened.

Let the fruit mixture cool.

Using a stand mixer on high speed whisk the heavy whipping cream and sugar until stiff peaks form. 

Reserve one cup of the fruit mixture. Pour the rest of the fruit mixture into a blender and puree.

Fold the fruit mixture, fruit puree and whipped cream together. 

Pour or scoop the mixture into the popsicle molds. Place the lid on your mold and the popsicle sticks into the lid. If you don't have a lid you can use plastic wrap or tin foil to hold the popsicle sticks in place.

Freeze for at least two hours before serving. 

If you can't get the popsicles out of the mold you can submerge the bottom of the mold in hot water for a few seconds. Be careful not to get water into your popsicles.

Supplies

Top Tip

When I say fold I mean to pour the whipped cream on top of the strawberry mixture, then take a spatula and gently pull strawberry mixture over the whipped cream until they mix together. You want to keep the airiness of the whipped cream so you don't just want to stir them together.

Frequently Asked Questions

How long will homemade popsicles last in the freezer?

I don't like to leave my homemade strawberry banana popsicles in the freezer for longer than one week. This prevents them from getting freezer burnt. Honestly, they get consumed so fast they don't normally last the entire week during the summer.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Homemade Strawberry Banana Popsicles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 10 popsicles 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for homemade strawberry banana popsicles is a creamy frozen treat! I love ice pops as a perfect summer frozen dessert. This healthy recipe has real fruit and is simple to make.

Ingredients

Scale

Instructions

In a saucepan on medium heat cook the strawberries, bananas, milk and honey stirring occasionally until fruit is broken down and the mixture has slightly thickened.

Let the fruit mixture cool.

Using a stand mixer on high speed whisk the heavy whipping cream and sugar until stiff peaks form. 

Reserve one cup of the fruit mixture. Pour the rest of the fruit mixture into a blender and puree.

Fold the fruit mixture, fruit puree and whipped cream together. 

Pour or scoop the mixture into the popsicle molds. Place the lid on your mold and the popsicle sticks into the lid. If you don't have a lid you can use plastic wrap or tin foil to hold the popsicle sticks in place.

Freeze for at least two hours before serving. 

If you can't get the popsicles out of the mold you can submerge the bottom of the mold in hot water for a few seconds. Be careful not to get water into your popsicles.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Ice Cream
  • Method: Frozen
  • Cuisine: Gluten Free

Top Tip

This is a great way to use strawberries and ripe bananas. I know when it's hot I don't want to turn my oven on for banana bread, so instead I make these delicious popsicles.