Chocolate Covered Banana Popsicle
6-8depending on mold size
6-8depending on mold size
  1. In food processor, add bananas, lemon juice, cream milk, vanilla and maple syrup.
  2. Blend until smooth.
  3. Pour mixture into popsicle molds leaving a little headspace.
  4. Add popsicle sticks if your mold does not include them.
  5. Freeze until frozen hard.
  6. Using double broiler, melt chocolate and oil, stirring until completely melted.
  7. Let cool before dunking popsicle.
  8. Sprinkle with walnuts if using.
  9. Refreeze on wax paper to save till later or enjoy immediately.
Recipe Notes

Adapted from Cesar and Nadia Roden’s book, Ice Pops!