I'm on a real popsicle kick. This particular version is a variation on one I made last week, when I had some strawberries. I got the idea from a smoothie I used to LOVE at Soma, a coffeehouse in Bloomington. It was called the PBJ, and it had strawberries instead of jelly. That recipe went something like this...
1 and 1/3 cups hulled, halved strawberries
Scant 1/4 cup chocolate chips
1 frozen banana
1/4 cup 1% milk or soy milk (plain or chocolate)
1 tbs peanut butter
Freeze in molds for at least 4 hours.
I wish I had a picture of that one, since it turned out so well. This week I was out of strawberries so I just made one with all of the other ingredients, and doubled the frozen banana. It was so good! Frozen banana, when blended, is extra sweet and takes on the consistency of ice cream. I'd like to stress that it's really easy to make this into a vegan recipe by using either plain or chocolate soy milk. The nutty flavor of the soy milk will go really well with peanut butter and chocolate (I've tried this a few times).
If you're thinking, "I don't have popsicle molds," don't worry about it. Use an ice cube tray. Use paper cups and put straws or popsicle sticks in them. Or just use a small dish or tupperware and portion it out like ice cream instead. This recipe is a great antidote to the heat, in whatever shape it takes. If you like peanut butter and chocolate, that is.