Best Banana Nut Chocolate Ice Pops Recipes

CHOCOLATE BANANA POPS

Steps:

• Insert a toothpick into each banana piece. Arrange bananas, toothpick side up, on a parchment-lined baking sheet and freeze until firm, 2 hours.
• In a medium microwave-safe bowl, heat chocolate chips in 10-second increments, stirring between each, until melted and smooth. Working quickly, dip each banana piece in chocolate, shake off excess, and cover with sprinkles. Chocolate should set quickly, but if necessary, freeze pops to harden coating before serving.

CHOCOLATE COVERED BANANA POPS

Steps:

• Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours.
• Place the peanuts in a shallow dish or on a plate. Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan. Pour the melted chocolate into a tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts. Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.

CHOCOLATE NUT ICE POPS

Steps:

• Combine the almond milk and chocolate-hazelnut spread in a blender and blend on high until completely incorporated. Pour into ice-pop molds and freeze for 6 hours or overnight.

HEALTHY BANANA CHOCOLATE POPSICLES RECIPE

Steps:

• Combine all the ingredients in a blender or mixie jar.
• Blend until smooth and creamy.
• Adjust the sweetness if needed by adding more honey.
• Pour the mixture into popsicle molds and freeze overnight or until set.
• To remove the popsicles from the mold, run the water on the outside of the molds for some time until the ends are loose.

STRAWBERRY BANANA ICE POPS

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in the strawberries, pineapple, banana and nuts. Pour 2 cups into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until set, about 1 hour. Set remaining gelatin mixture aside., In a small bowl, combine the sour cream, sugar and vanilla. Spread over gelatin. Top with reserved gelatin mixture. Chill for 1 hour. Spoon 1/3 cup into each mold. Freeze until firm, about 5 hours.