Banana Nice Cream Sundae Pops, a dairy and gluten free (and paleo compatible) treat are perfect for cooling off on hot days without giving up your diet goals!
I hope you’re enjoying the new Sweet C’s Contributor Team – I have been loving all of the delicious things we’ve seen so far!
Today we’re getting a delicious, decadent treat from Meg from A Dash of MegNut that is creamy, sweet and delicious – but can work into low-carb diets (even paleo diets could find some easy swaps!) for this “Nice” Cream pop!
It’s officially summer! And you know what that means right? Lots and lots of ice cream!
- 3 ripe frozen bananas, cut into 1 inch chunks (you can also use regular ice cream instead)
- 2 cups dark chocolate chips (I use Guittard which is dairy-free)
- 1 tbsp coconut oil
- ½ cup sprinkles (chopped nuts also work great)
- Food processor
- small ice cream scoop or melon baller
- popsicle sticks (around 12-18 depending on how big your scoops are)
- Line a baking sheet with parchment or wax paper. Place banana slices on the baking sheet. Freeze for 2-3 hours until frozen.
- Add frozen bananas to a food processor. Process 5-10 minutes, until completely smooth.
- Freeze for 4 hours or overnight, until ice cream is firm.
- With a small ice cream scoop (or melon baller), scoop out frozen banana nice cream onto a baking sheet lined with parchment paper. Place popsicle sticks in the center of each of the nice cream balls being sure to not push through the entire way. Freeze until firm, at least an hour.
- In a microwavable bowl, add dark chocolate chips and coconut oil. Microwave in 30 second increments, being sure to stir in between, until the chocolate is just melted. Allow to come to room temperature.
- Remove the nice cream pops from the freezer and dip in the chocolate. Immediately cover with rainbow sprinkles or nuts. Place back on the parchment paper and repeat with the remaining pops. Freeze before serving