Summer is in sight! This frozen Banana Pop Stick Ice Cream recipe is a delicious vegan, sugar-free ice-cream treat. It is easy to make with a lots of possibilities for variations. No special equipment is necessary. A healthy ice cream to create with your kids.
Yields: 8 frozen Banana Pop Stick Ice Cream
Time: 20 minutes preparation time, 2-3 hours freezing time
4 medium ripe bananas
8 wooden craft sticks
3 tablespoons finely chopped nuts (almonds, hazelnuts, peanuts…) and/or dried fruit (raisins, goji berries…)
50 g coconut oil
40 g cocoa powder (or raw cacao powder)
30 g dates (cut up into very small pieces)
optional: 1 teaspoon vanilla powder
Peel the bananas, and cut each banana in half crosswise.
Insert a craft stick into each half.
Place on a tray, cover the tray with plastic wrap, and place in the freezer for about 2-3 hours until the bananas are frozen.
Next, place the nuts and/or dried fruit on a plate.
Melt the coconut oil in a heat–resistant bowl placed in a pot of hot water.
Then add the cocoa powder to the coconut oil and mix well.
In a blender, blend the dates, the coconut oil mixture, and vanilla powder (optional) until you have a liquid consistency. This is the chocolate cream.
Pour the chocolate cream into a tall glass.
Dip each frozen banana into the chocolate cream, and turn the banana until it is completely covered with chocolate.
Immediately roll the banana in the mix of nuts and/or dried fruit.
Then place the banana on a tray covered with baking paper (parchment paper).
Serve immediately or wrap each banana individually in plastic wrap or waxed paper and freeze for up to 2 weeks.