Ice Pops by Shelly Kaldunski

Author:Shelly Kaldunski
Language: eng
Format: epub
Publisher: Weldon Owen
Published: 2010-04-30T16:00:00+00:00

milk chocolate and banana ice pops

Both creamy and sweet, the pairing of milk chocolate and bananas is pleasing to everyone, especially kids. This pop layers a yogurt-banana mixture with chocolate to create an attractive two-tone effect.

1⁄2 cup (4 fl oz/125 ml) heavy cream

1 tbsp unsweetened cocoa powder

4 oz (60 g) milk chocolate, finely chopped

3⁄4 cup (6 oz/185 g) plain whole-milk yogurt

Pinch of salt

4 firm but ripe bananas, about 2 lb (1 kg) total weight, peeled

1 tbsp superfine sugar

makes 10–12 ice pops

In a small saucepan over medium-high heat, warm the cream and cocoa powder, stirring occasionally, until the mixture just comes to a simmer. Remove from the heat, add the chopped chocolate, and stir until smooth. Transfer to a bowl and add 1⁄4 cup (2 oz⁄60 g) of the yogurt and the salt. Stir until completely combined. Let cool to room temperature.

In another bowl, combine the remaining 1⁄2 cup (4 oz⁄125 g) yogurt, the bananas, and the sugar. Use a potato masher to mash the bananas with the yogurt and sugar until a lumpy purée forms.

If using conventional ice pop molds, spoon the banana mixture into molds, filling them one-third full. Freeze until partially frozen, about 30 minutes. Spoon the chocolate mixture on top of the banana mixture, filling the molds two-thirds full. Freeze until partially frozen, about 30 minutes. If using sticks, insert them in the molds at this point. Completely fill the molds with the remaining banana mixture, then cover and freeze until solid, at least 4 hours or up to 3 days.

If using an instant ice pop maker, follow the manufacturer’s instructions to fill the molds, layering the mixtures as above, and freeze the pops.

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