Vickys Chocolate Banana 'Ice Cream' Crunch Lollies, Gluten, Dairy, Egg & Soy-Free – a delicious recipe with bananas, coconut cream, cocoa, sugar, chocolate of choice, cereal. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Break the bananas into chunks and freeze for a hour.
2
You can also use avocados in place of the banana here
3
Put into a blender with the cream, cocoa and sugar and puree smooth.
4
Taste and see if you need more cocoa or sugar to make it to your liking
5
The ice cream will be very thick, not pourable.
6
Spoon it into ice lolly moulds and freeze for 2 hours or until set
7
Let stand at room temp for 5 minutes while you melt the chocolate for the topping.
8
Use the microwave in 30 second increments or do it over a bain marie on the stove top
9
Pour the crunchy toppings into a shallow plate or bowl
10
Dip the lollies in the melted, cooled chocolate or use a spoon to coat them
11
Now dip in the crunchy topping!
12
Lay on a piece of parchment paper to set while you finish them all
361
kcal
Calories
23
g
Fat
39
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 over ripe bananas, 160 ml coconut cream, 1 1/2 tbsp cocoa powder, 1/2 tbsp icing / powdered sugar, and more.
Yes, Vickys Chocolate Banana 'Ice Cream' Crunch Lollies, Gluten, Dairy, Egg & Soy-Free falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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