Vickys Chocolate Banana 'Ice Cream' Crunch Lollies, GF DF EF SF
Source : Break The Bananas Into Chunks And Freeze For A Hour You Can Also Use Avocados In Place Of The Banana Hereput Into A Blender With The Cream Cocoa And S...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : May 20, 2026
Step:
Break the bananas into chunks and freeze for a hour. You can also use avocados in place of the banana here
Put into a blender with the cream, cocoa and sugar and puree smooth. Taste and see if you need more cocoa or sugar to make it to your liking
The ice cream will be very thick, not pourable. Spoon it into ice lolly moulds and freeze for 2 hours or until set
Let stand at room temp for 5 minutes while you melt the chocolate for the topping. Use the microwave in 30 second increments or do it over a bain marie on the stove top
Pour the crunchy toppings into a shallow plate or bowl
Dip the lollies in the melted, cooled chocolate or use a spoon to coat them
Now dip in the crunchy topping!
Lay on a piece of parchment paper to set while you finish them all
Makes 4 large ice lollies or 8 small
Ingredients
3 over ripe bananas
160 ml coconut cream
1 1/2 tbsp cocoa powder
1/2 tbsp icing / powdered sugar
100 grams chocolate of choice, I use Moo-Free brand, vegan, gf, sf
1 crushed gluten-free cereal, chopped nuts or sprinkles for topping
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