Homemade Feast-Style Banana Ice Cream Lollies
Ingredients
- 2 bananas
- 2 tbsp nut or seed butter
- 150g chocolate
- 1/4 cup chopped toasted hazelnuts (or crushed biscuit pieces)
Preparation
Melt 30g of the chocolate in a bowl over a saucepan with two inches of water on low heat, then mix it with the nut butter.
Halve the bananas then slice in half lengthways, spread a tablespoon of the mixture onto half of them, place a lolly stick on the chocolate half and sandwich the non-chocolate side on top, then place in the freezer for four hours to chill.
Melt the rest of the chocolate, stir in the chopped hazelnuts or biscuit pieces, dunk the lollies in one by one, then place them on baking paper to allow the chocolate to set.
Place them back in the freezer for half an hour or until frozen, then enjoy.
Notes
This recipe is nut-free if seed butter is used and hazelnuts are replaced with crushed biscuit pieces.
