Chocolate Coated Banana and Peanut Butter Ice Creams





  • 3 ripe bananas (can be fresh or frozen), cut into chunks
  • 2 tbsp peanut butter
  • 170g (1 small pot) plain Chobani yogurt
  • 1 tsp vanilla extract


  • 1 tbsp cacao powder
  • 1 tbsp coconut oil
  • 1 tsp maple syrup
  • A good pinch of salt
  • Peanuts, finely chopped, for sprinkling


In a good food processor, blend up bananas, peanut butter, yogurt and vanilla until smooth. Pour or spoon mixture into icy pole moulds and put into the freezer for a few hours to set.

Once set, remove the ice creams from the moulds (you may need to quickly run under hot water to loosen).

For the chocolate, whisk all ingredients in a small bowl. Spoon chocolate over the ice creams and quickly sprinkle with peanuts. Place on a tray lined with baking paper and put back into the freezer until ready to eat.

Makes approx. 8 ice creams, depending on the size of the moulds.

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