With Memorial Day behind us, it's unofficially summer and I declare this the summer of ice pops. First up in my bag of ice pop tricks is the classic fudgesicle. Only, this one is made without palm oil, high fructose corn syrup and guar gum (sorry guar gum fans). Instead we're making these with with bananas, which don't add a huge flavor, but do add a great creamy texture and natural sweetness.
This recipe is super easy to put together, you just need some patience as they freeze.
Ingredients
makes about 4, depending on the size of your molds
2 bananas, mashed to complete mush
4 tablespoons cocoa powder
2 to 3 tablespoons sugar
1/2 cup almond milk
1 teaspoon almond extract
Ice pop molds
Method
First, mash the bejeezus out of the bananas. Then beat together all the ingredients until you have a silky smooth batter. Taste and adjust for sweetness.
Divide into ice pop molds and freeze for at least 4 hours. It's best to leave them freezing overnight if you've got the time. Pop them out and chill out with this chocolatey delight.