|ripe banana||1 medium|
|full fat coconut milk||1 cup|
|pure maple syrup or agave||2-3 tsp|
|Isopure Unflavored Whey Protein Isolate||1 scoop|
Place all of the ingredients in your blender. Blend until everything is smooth. Taste and add the sweetener if needed (I found I didn't need any, as my banana and raspberries were ripe enough).
Pour into popsicle molds and allow to freeze completely, 6 hours to overnight.
When you're ready to serve, run warm water over the popsicle mold, until you can slide the popsicle out.
Makes around 6 popsicles, depending on the size of your molds.
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.