Banana "Magnum" Ice Pops
These homemade ice pops are everything you want in a summer treat—creamy, chocolatey, and made with real fruit. They're a healthier twist on the classic Magnum-style ice cream bar, but without the added sugar or mystery ingredients. Sweet bananas and thick Greek yoghurt make the perfect smooth base, while a rich chocolate shell (with a sprinkle of crunchy almonds) adds just the right amount of indulgence.
Equipment
Ingredients
- 2 ripe bananas
- 4 tablespoons greek yoghurt
- 2 tablespoons coconut oil - melted
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- To coat
- 400 g chocolate
- 1 tablespoon coconut oil- it helps stop the chocolate seizing
- 2 tablespoons chopped almonds (Optional)
Instructions
- To make the ice pops Blend, pour into moulds, freeze for at least 6 hours.
- After 6 hours Melt the chocolate and oil in a bowl in the microwave.
- Stir through the chopped nuts.
- Scoop into a glass for dipping.
- Dip the ice pops. Work quickly and coat in chocolate (there will be extra chocolate left over, add rice krispies or cornflakes and make some treats, don’t waste it)
- Storage Tip: Store in food safe bags in the freezer for up to 3 months.
Tried this recipe?Let us know how it was!