Choc-Top Banana Ice-Pops Recipe

Choc-Top Banana Ice-Pops

The kids - big and small! - will love these DIY ice-creams. Perfect for summer! - by Jane Ash

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Looking for a DIY sweet treat for those hot summer days? Look no further!

Ingredients

2 medium ripe bananas (175g), peeled, chopped

1 cup creamy vanilla yoghurt

2 cups vanilla ice-cream (about 350g)

1 ½ cups Dark Choc Melts (250g)

2 tablespoons vegetable oil

Method

Place bananas, yoghurt and ice-cream in a blender. Blend until smooth.
Divide mixture evenly among 14 ice-pop moulds (50ml-capacity). Insert sticks. Freeze overnight.
Place chocolate and oil in a medium, heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Transfer to a small jug. Stand for 15 minutes.
Meanwhile, run moulds under warm water for a couple of seconds to remove ice-pops. Place on a tray lined with baking paper. Freeze for 15 minutes.
One at a time, dip the top half of ice-pop into chocolate mixture, allowing excess to drip away. Hold for 30 seconds, or until chocolate is set. Return to same tray. Freeze until serving.

TIP! To measure ice-cream, spoon into measuring cup, pressing in firmly. Replace Dark Choc Melts with White or Milk Choc Melts, for a change.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.