Elvis Ice Pops

Yield:  6 Pops


  • 1 pint (2 cups) chocolate ice cream
  • 2 pints (4 cups) French vanilla ice cream
  • 1 packet of bacon, coarsely chopped
  • 2-3 frozen bananas, sliced
  • Peanut butter
  • six 9-ounce paper cups
  • 6 wooden ice pop sticks


  • Line cookie sheet and place bacon on and brush with honey
  • Crisp bacon in oven
  • Coarsely chop bacon
  • Chop up frozen bananas and place into blender with vanilla ice cream
  • Place into paper cups and let freeze for 30 min to an hour
  • Sprinkle layer of bacon on top of banana layer
  • Blend peanut butter with vanilla ice cream
  • Layer peanut butter ice cream on top of banana + bacon layer
  • On top of peanut butter layer, sprinkle more bacon
  • Top off with a layer of chocolate ice cream and stick in popsicle stick
  • Let freeze overnight