Banana Chocodip Ice Pops from ‘Ice Pops!’
Photograph by Adam Slama
Yahoo Food’s Cookbook of the Week is Ice Pops! 50 Delicious, Fresh and Fabulous Icy Treats by Cesar and Nadia Roden.
Banana Chocodip Ice Pops
Serves 8-10
Monkey around with this ice pop that children love. You can add a couple of spoons of Nutella, peanut butter, or oat bran to the mix if you desire—it’s all good! The banana flavor mysteriously intensifies the longer the ice pops stay frozen.
3 medium bananas
1 teaspoon freshly squeezed lemon juice
2/3 cup heavy cream
¾ cup whole milk
½ teaspoon vanilla extract
4 tablespoons maple syrup or honey
3 ½ ounces milk or dark chocolate
1 tablespoon vegetable oil
Put the bananas, lemon juice, cream, milk, vanilla, and maple syrup or honey in a food processor and blend until smooth.
Pour the mixture into your ice pop molds, leaving ¼.-inch at the top to let the mixture expand when it freezes. Insert the ice pop sticks and freeze.
To cap the frozen ice pops, put 3½ ounces chocolate and 1 tablespoon vegetable or coconut oil (the oil prevents the chocolate from cracking when frozen) in a heatproof bowl set over a saucepan of gently simmering water. Stir the chocolate until melted and smooth (and stir in chopped nuts or coconut or flavorings such as orange zest at this stage if you like).
Remove from the heat and let cool to room temperature. To coat an ice pop in chocolate, make sure the ice pop is frozen hard before dipping it in. You can refreeze it on waxed paper until firm, or eat it straightaway.
Reprinted with permission from Ice Pops! 50 Delicious, Fresh and Fabulous Icy Treats by Cesar and Nadia Roden (Sterling Epicure).
More icy treats for those hot summer days:
5 Milkshake Recipes to Try This Summer
How to Make Salted Caramel Ice Cream Without an Ice Cream Maker
The Show-Stopping Pink Flamingo Cocktail Gives Ice Cream a Boozy Kick
