Chocolate Banana Ice Cream Bars
Chocolate-covered vanilla ice cream pops get a vegan upgrade with this healthy copycat recipe. Vegan chocolate forms a shell around creamy peanut butter and banana nice cream garnished with your favourite toppings, like chopped peanuts or shredded coconut.
This recipe makes 8 servings
Equipment: food processor, popsicle moulds, baking sheet, spoons, spatula, freezer
Prep Time: 30minutes
Freezing time: 8 hours
INGREDIENTS:
- 3 cups sliced bananas (about 3 medium)
- ⅓ cup smooth natural peanut butter
- ¼ cup water
- Pinch of salt
- 1 ½ cups vegan dark chocolate chips (9 ounces), melted and cooled (see Tip)
METHOD:
Step 1 Combine bananas, peanut butter, water and salt in a large food processor. Pulse several times, then process until smooth, stopping to scrape down the sides as needed. Divide among eight 3-ounce popsicle moulds and freeze until firm, at least 6 hours.
Step 2 Line a baking sheet with parchment or wax paper. Working with one at a time, release the popsicles from the moulds. Place the popsicles on the prepared baking sheet and return to the freezer to firm up, 3 to 5 minutes.
Step 3 Using a small spatula or offset spatula, spread chocolate onto the popsicles. Place the popsicles back on the baking sheet and return to the freezer until the chocolate has hardened, about 5 minutes.