How to Make Tasty Vickys Chocolate Banana 'Ice Cream' Crunch Lollies, GF DF EF SF

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

You can cook Vickys Chocolate Banana 'Ice Cream' Crunch Lollies, GF DF EF SF using 6 ingredients and 9 steps. Here is how you achieve that.

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

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.