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
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.