So, we’ve all talked about the amazing phenomenon that is frozen banana or one-ingredient “ice cream”, right? I mean, it’s like an internet sensation. It’s been pinterested all over town.
These pops are that.
With chunks of dark chocolate and some of summer’s last cherries. They’ve got sweetness, creaminess, crunch and chew. And only three ingredients.
I’ll be real. I think I deserve dessert every single day. Sometimes I deserve a fruit-based dessert more than an ice cream-based dessert. But this here, is a compromise.
A much-needed compromise, since Fabes and I just discovered the liter-sized takeaway tub at our favorite gelato shop. Having Sydney’s best gelato in your freezer and not in the shop that’s a 30 minute bus ride away is a dangerous thing, friends.
At the risk of touting something as “guilt-free” (obnoxious?), I threw in a handful of chocolate chunks. For balance. Chocolatey balance.
You can add whatever you want to your banana mixture – I’m thinking mango or peach might be next up, along with some toasted coconut flakes.
But just so we’re clear: dark chocolate chunks are never a bad idea. And neither is that gelato takeaway tub from time to time.
Cherry Chocolate Banana Pops
Makes approximately 6
- 2 medium-large bananas, cut into pieces and frozen
- ½ cup fresh cherries, pitted and quartered
- ¼ cup chopped dark chocolate
Place bananas in a food processor and puree until smooth.
Add half of the cherries and puree until the banana mixture turns pink and the cherries are chopped very fine.
Mix in the remaining cherries and the chocolate and spoon into icepop molds. Place a popsicle stick in each mold.
Freeze for at least 5 hours.