I love banana ice cream and I have come up with the perfect way to make it every time. For my recipe, I use 2 frozen bananas (cut up into chunks). Add them to a blender along with 1/2 cup of unsweetened almond milk. If the banana ice cream is still not blending up after the 1/2 cup add in a couple tablespoons more. That is the plain Jane version of banana ice cream. When I added 2 tablespoons of cocoa powder to it, that made it even better and I thought holy crap! These would be great as fudgesicles. So, I tested them out this week and sure enough, they were! To make them fancy, I drizzled some Lilly’s Dark Chocolate Chips on top of them and crushed some peanuts on top. These fudge pops are the perfect Summer treat to keep you cool!
I first heard about Lilly’s Sugar-Free Chocolate Chips on Instagram. They are sweetened with Stevia. Finally found a bag of them at one of the co-op stores here in town. They are hard to find! They even melted pretty well in the microwave and it looks really pretty drizzled on these fudge pops. You can find them on Amazon here.
See how these chocolate chips melt?Print
- 2 medium bananas, cut into chunks and frozen
- 1/2 cup of unsweetened almond milk
- 2 tablespoons of cocoa powder
- For Toppings (OPTIONAL)
- 3 tablespoons of Lilly’s Sugar-Free Dark Chocolate Chips
- 3 tablespoons of crushed peanuts
- 6 popsicle sticks
- Blend the bananas, milk, and cocoa powder in a food processor or blender. Pour into ice pop molds. Insert a popsicle stick in the center and freeze.
myWW points: Blue 2; Green 2; Purple 2 (points do not include toppings)
- Category: Easy
- Method: Freezer
- Cuisine: American