Vickys Chocolate Banana 'Ice Cream' Crunch Lollies, Gluten, Dairy, Egg & Soy-Free

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

1. Break the bananas into chunks and freeze for a hour.
2. You can also use avocados in place of the banana here
3. Put into a blender with the cream, cocoa and sugar and puree smooth.
4. Taste and see if you need more cocoa or sugar to make it to your liking
5. The ice cream will be very thick, not pourable.
6. Spoon it into ice lolly moulds and freeze for 2 hours or until set
7. Let stand at room temp for 5 minutes while you melt the chocolate for the topping.
8. Use the microwave in 30 second increments or do it over a bain marie on the stove top
9. Pour the crunchy toppings into a shallow plate or bowl
10. Dip the lollies in the melted, cooled chocolate or use a spoon to coat them
11. Now dip in the crunchy topping!
12. Lay on a piece of parchment paper to set while you finish them all
13. Makes 4 large ice lollies or 8 small

bananas, coconut cream, cocoa, sugar, chocolate of choice, cereal

Taken from cookpad.com/us/recipes/353305-vickys-chocolate-banana-ice-cream-crunch-lollies-gluten-dairy-egg-soy-free (may not work)