Banana, cocoa and cinnamon ice lolly
Ingredients
500 g overripe organic bananas, including skins (approx. 5 bananas)
150 ml oat milk
25 g cocoa powder
1 tbsp cinnamon
80 ml maple syrup
200 g dark chocolate with a high cocoa content or couverture chocolate
70 g hazelnuts
Plus: canelé moulds, blender, wooden sticks
Directions
To prepare the moulds:
Peel one banana, cut into wafer-thin slices and use to line the insides of 8 silicon canelé moulds. Freeze the moulds.
To prepare the ice cream mixture:
Wash 400 g bananas, pat them dry, cut off all the hard pieces and chop up the unpeeled banana. Freeze the banana pieces for approx. 4 hours.
Purée the frozen banana pieces with the oat milk, cocoa powder, cinnamon and maple syrup in a high-powered blender until smooth. Fill the prepared canelé moulds with the half-frozen mixture and insert a wooden stick into each mould. Freeze until you are ready to serve.
To make the topping:
Break the dark chocolate into pieces and place them in a heatproof bowl set over a saucepan of simmering water (bain marie) to melt. Chop the hazelnuts and toast in a dry pan.
Remove the ice lollies from the moulds and dip them carefully in the melted dark chocolate and sprinkle immediately with the chopped hazelnuts.
Sweet dreams come true!
Your Dole team