Recipe courtesy of Psychologies Magazine (August 2016)
Just as sweet as commercial ice cream, but with natural, nutritious ingredients, this is a gorgeously creamy, family-friendly summer treat.
Makes : 6
400ml coconut milk or unsweetened almond milk
2 large bananas, peeled
2 tblsp runny honey
1 tsp vanilla extract
1 tblsp shredded coconut
Handful of chopped hazelnuts
Extra shredded coconut, if you like, for dipping
Step One : Pour half of the milk into a food processor and add the bananas, honey and 1/2 tsp of vanilla extract, then process until smooth. In a bowl, whisk together the remaining coconut milk and vanilla extract.
Step Two : Divide the banana mixture between six lolly moulds. Layer the coconut mixture on top of the banana mixture, then leave in the freezer for at least 6 hours or until completely frozen.
Step Three : Remove the lollies from their moulds by dipping them in warm water for 10 seconds.
Step Four : Tip the chopped hazelnuts (or shredded coconut) into a deep bowl, then dip the top 5-8 cm of each lolly into the nuts to coat.
Step Five : Place the lollies back in the freezer to set. They will be ready after 5 minutes.