大象传媒

Banana choc ices

An average of 4.4 out of 5 stars from 8 ratings
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

  1. 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.

  2. 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.

  3. Line a tray with baking paper or a non-stick silicone mat. Take the banana lollies from the freezer.

  4. 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.