Banana-Peanut Butter Ice Cream Pops with Dark Chocolate Shell

A playful, restaurant-worthy take on the classic frozen banana treat: ripe bananas and creamy peanut butter are sandwiched, frozen, and dipped in silky dark chocolate with roasted peanuts. This French-inspired version adds a touch of heavy cream to the chocolate coating for extra richness and a glossy finish, ensuring the pops are delightfully creamy on the inside with a crisp, crackling shell.

By @maya.grig_

Original recipe source

Banana-Peanut Butter Ice Cream Pops with Dark Chocolate Shell

Cook time: 25 minutes

Servings: 6

Ingredients

  • 3 Bananas ripe, medium
  • 0 Parchment paper
  • 0 Peanut butter creamy, unsweetened preferred
  • 6 Wooden sticks popsicle or lollipop sticks
  • 6 oz Dark chocolate finely chopped
  • 2 tbsp Heavy cream
  • 0.25 cup Peanuts roasted, unsalted, finely chopped

Instructions

  1. Peel the bananas and slice each banana in half crosswise, then slice each half lengthwise to create flat surfaces.
  2. Lay the banana pieces flat on a parchment-lined baking sheet.
  3. Spread a generous layer of peanut butter on one flat side of each banana piece.
  4. Press a wooden popsicle stick or lollipop stick into the center of the peanut butter layer.
  5. Top each with a second banana piece, flat side down, to form a sandwich around the peanut butter and stick.
  6. Freeze the banana sandwiches uncovered for at least 4 hours or until fully firm.
  7. Roughly chop the dark chocolate and place in a heatproof bowl.
  8. Add heavy cream to the chocolate and melt gently over a double boiler or in short bursts in the microwave, stirring continuously until smooth and glossy.
  9. Allow the chocolate mixture to cool slightly; it should be liquid but no longer hot to the touch.
  10. Finely chop the roasted peanuts and place in a shallow bowl or plate.
  11. Dip each frozen banana sandwich into the melted chocolate, using a spoon to help coat evenly.
  12. Immediately sprinkle or roll the chocolate-coated banana pop in the chopped peanuts before the chocolate sets.
  13. Return dipped banana pops to the parchment-lined tray and freeze for an additional 10-15 minutes to fully set.
  14. Serve the banana ice cream pops straight from the freezer, arranged artfully on a chilled platter.
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