Banana choc ices
- Prepare
- over 2 hours
- Cook
- no cooking required
- Serve
- Makes 8
Blended banana and yoghurt makes a naturally good inner layer for these classy choc ices, topped with mixed nuts, coconut flakes or freeze-dried raspberries.
Each serving provides (minus the toppings) 137 kcal, 2g protein, 17g carbohydrates (of which 16g sugars), 7g fat (of which 5g saturates), 1g fibre and trace salt.
Ingredients
- bananas: 3 medium-large bananas, peeled (350g/12oz peeled weight)
- yoghurt: 100g/3陆oz full-fat plain yoghurt
- vanilla extract: 1 tbsp vanilla extract
- dark chocolate: 100g/3陆oz good-quality dark chocolate (minimum 70% cocoa solids), broken into pieces
- coconut oil: 2 tbsp coconut oil
For the toppings
- mixed nuts: mixed nuts, toasted and finely chopped
- coconut: coconut flakes, toasted and lightly crushed
- pistachio: pistachio nuts, finely chopped
- raspberries: freeze-dried raspberries
Method
Put the bananas, yoghurt and vanilla extract into a food processor and blend until smooth. Pour the mixture into eight mini ice-cream silicone moulds. Insert a lolly stick into each one and place in the freezer for at least 3 hours until frozen solid.
When the lollies are frozen, place the chocolate and coconut oil in a small heatproof bowl over a pan of simmering water; make sure the base of the bowl isn鈥檛 touching the water. Stir over a low heat until melted. Remove from the heat and leave until cool to the touch, but still runny.
Line a tray with baking paper or a non-stick silicone mat. Take the banana lollies from the freezer.
Working quickly, dip one lolly at a time into the melted chocolate and turn to coat all over. Lift out and sprinkle with your choice of topping. Place on the prepared tray; the chocolate will set almost instantly. Repeat with the remaining ice lollies. Eat straight away or return to the freezer until you鈥檙e ready to serve.
