Super Quick Banana Choc-Ice

If banana ice cream is King of the banana ice box, then banana choc ice is Queen.  This is barely a recipe and more of an idea.

Banana choc ice is something that you can make with no equipment. Just a saucepan and heatproof bowl for melting chocolate and a baking tray, greaseproof paper and an ice box. Oh, and some sticks but they really aren’t that necessary.  I’ve never let the lack of lolly stick come between me and a banana choc ice.

Frozen bananas, a little melted chocolate, and perhaps some raspberry pieces or a few chopped nuts, makes this a delicious treat.

INGREDIENTS

Makes 6-8 choc ices

3 – 4 ripe bananas

1 bar dark chocolate (approximately 100g)

A few freeze-dried raspberry pieces, shelled hemp seeds, chopped nuts or desiccated coconut.

METHOD

Line a baking sheet with non-stick baking parchment.

Cut the bananas in half and push a lolly stick into the middle of the cut end of each half. Push the sticks so they are far enough into the banana for it to hold firm when picked up. Lay on the baking parchment and freeze for around 6 hours.

When the bananas are frozen, start melting the chocolate.

To melt the chocolate, take a saucepan with about 2 inches water and heat until it is barely simmering. Nestle a heatproof bowl in the saucepan but make sure that the bottom of the bowl doesn’t touch the water. Break the chocolate into pieces and melt it gently.

Pour the chocolate over the frozen bananas and scatter with your toppings of choice. Return to the freezer until set.

To prevent freezer burn, individually wrap each choc ice in baking parchment when frozen and transfer into a sealed container in the freezer until you are ready to eat them.

If you still have too many ripe bananas, try this orange and banana yoghurt thickie or the banana chewits.