Chocobanana Ice Creams

Recipe

PREPARATION

  1. Place 50g of Simón Coll 50% cocoa chocolate drops in a bowl.
  2. Microwave the chocolate for 1 minute at full power. Stir and repeat until it melts.
  3. Peel the 3 bananas and cut them in halves.
  4. Stick to each half one wooden stick as if they were ice cream pops.
  5. Pour the melted chocolate over the bananas until they are well covered.
  6. Leave them in a grid until the chocolate is solidified. For faster results, leave them in the fridge for a while.
  7. Once solidified, add the 4 toppings (Simón Coll cocoa nibs, grated coconut, chopped almonds, and peanut butter) for each of the 4 bananas.
  8. For the fifth banana, microwave 3 ounces of Simón Coll milk chocolate with no added sugars for 1 minute at full power. Stir and repeat until it melts.
  9. When the chocolate is melted, use it to decorate the fifth banana.
  10. After all 5 bananas are decorated, put them in the freezer for 20 to 30 minutes until they are frozen.
  11. Finally, take them out of the freeze and serve them on a board.

Note: we have used 3 bananas from which we got 6 halves, but we have only used 5 (one for each topping). If you want, you can repeat the topping or add a new one to use the sixth half.

Chocobanana Ice CreamsChocobanana Ice Creams