Easy Recipe Vickys Chocolate Banana 'Ice Cream' Crunch Lollies, GF DF EF SF Yummy


Simple cuisine ultimate Vickys Chocolate Banana 'Ice Cream' Crunch Lollies, GF DF EF SF easy, bouncy, practical.

6 ingredients, 9 steps, cooking Vickys Chocolate Banana 'Ice Cream' Crunch Lollies, GF DF EF SF

Good Evening all, at this time you get present recipe Vickys Chocolate Banana 'Ice Cream' Crunch Lollies, GF DF EF SF with 6 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 6 ingredients and 9 stages of easy cooking Vickys Chocolate Banana 'Ice Cream' Crunch Lollies, GF DF EF SF.

Ingredients all Vickys Chocolate Banana 'Ice Cream' Crunch Lollies, GF DF EF SF

  1. Prepare 3 of over ripe bananas.
  2. Prepare 160 ml of coconut cream.
  3. You need 1 1/2 tbsp of cocoa powder.
  4. It’s 1/2 tbsp of icing / powdered sugar.
  5. You need 100 grams of chocolate of choice, I use Moo-Free brand, vegan, gf, sf.
  6. It’s 1 of crushed gluten-free cereal, chopped nuts or sprinkles for topping.

If all ingredients Vickys Chocolate Banana 'Ice Cream' Crunch Lollies, GF DF EF SF it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Vickys Chocolate Banana 'Ice Cream' Crunch Lollies, GF DF EF SF instructions

  1. Break the bananas into chunks and freeze for a hour. You can also use avocados in place of the banana here.
  2. 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.
  3. The ice cream will be very thick, not pourable. Spoon it into ice lolly moulds and freeze for 2 hours or until set.
  4. 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.
  5. Pour the crunchy toppings into a shallow plate or bowl.
  6. Dip the lollies in the melted, cooled chocolate or use a spoon to coat them.
  7. Now dip in the crunchy topping!.
  8. Lay on a piece of parchment paper to set while you finish them all.
  9. Makes 4 large ice lollies or 8 small.

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