Baked Banana & Chocolate Popsicles

1. 1

   Note: You'll also need a popsicle mold (my mold was medium-sized, and it made 6 pops) as well as popsicle sticks.

2. 2

   Preheat the oven at 350 F. Prepare a cookie sheet with a liner/parchment paper.

3. 3

   Slice the bananas in 1/2-inch thick round slices, put them onto the cookie sheet and drizzle half of the honey over it. Cover the bananas with aluminum foil and bake for 10 minutes.

4. 4

   Take pan out of the oven, keep the banana covered and let it cool to room temperature. Make sure to keep it covered to avoid the banana getting oxidized/brown.

5. 5

   In a blender add the milk, baked banana and any honey that's on the baking sheet, remaining half of the honey, and vanilla extract and blend until smooth. This will take 1-2 minutes to blend.

6. 6

   Empty the blender in a bowl and add almond powder, pistachio and chocolate chips and mix with a spoon.

7. 7

   Pour the ice-cream batter into the popsicle mold and freeze it on the top shelf rack for at least 3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.