Easy banana ice cream flavoured with espresso and hazelnuts and dipped and sprinkled with chocolate on a stick.
Course Dessert
Prep Time 12 hourshours
Total Time 12 hourshours
Servings 4
Author I Sugar Coat It
Ingredients
Ice Cream
2ripened bananaspeeled, sliced and frozen
1teaspoonespresso powder
1tablespooncoconut creammakes the ice cream a little smoother/richer
¼cuphazelnutsroasted and coarsely chopped
Chocolate Shell
1cupmilk chocolateI used Callebaut Milk Callets 33.6%
1tablespooncoconut oil
Garnish
melted chocolate for drizzlingI used Valrhona Blond Dulcey 32%
choppedroasted hazelnuts
Instructions
Ice Cream
Thinly slice ripened bananas and place in the freezer overnight, or 3 hours at minimum.
Remove from the freezer and place in a good quality food processor or blender.
Pulse at first to break up the bananas, then allow to process or blend until smooth. How long will depend on your equipment. Mine was ready in about 6 minutes.
Once smooth, add the espresso and coconut cream and process for a few seconds until incorporated.
And the hazelnuts and pulse to distribute.
Use a spatula to transfer and press the ice cream into the molds.
Insert popsicle sticks, place molds on a small baking sheet and place in freezer for at least six hours. For these, overnight worked best.
Chocolate Shell
Place the chocolate callets in a microwave safe dish. I used a glass, which made it easier to dip the popsicles.
Melt chocolate in a microwave in 30-second intervals, stirring every 30 seconds. Once melted and smooth, add the coconut oil and stir until fully incorporated. Let cool slightly.
While cooling, melt the other chocolate for drizzling. It's a very small amount so you should not need more than 30 seconds.
Assembly
Remove the popsicles from the freeze and unmold. One at a time, quickly dip popsicles into the chocolate mixture and immediately place on a cold surface. I used the baking sheet on which they were frozen.
Use a spoon or spatula to drizzle the lighter chocolate onto the pops and garnish with any leftover hazelnuts before chocolate sets.