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Banana pudding lollies and ‘anything goes’ ice-cream cones

  • Easy
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Banana pudding lollies and 'anything goes' ice-cream cones

Recipe Ingredients

BANANA PUDDING LOLLIES

  • 5 very ripe medium bananas
  • 1/2 cup vanilla ice cream
  • Creamy vanilla shell

Creamy vanilla shell

  • 170g good-quality white chocolate, chopped
  • 3/4 cup refined coconut oil
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

'ANYTHING GOES' ICE CREAM CONES

  • 3/4 cup toasted coconut
  • 1/3 cup each crushed potato chips and finely chopped pistachios
  • 1 tbsp coconut mixture
  • GH chocolate shell
GH chocolate shell
  • 230g good-quality semisweet (50% to 65% cacao) chocolate, chopped
  • 3/4 cup refined coconut oil

Recipe Directions

BANANA PUDDING LOLLIES

  1. In a blender, purée 5 very ripe medium bananas and 1/2 cup vanilla ice cream until smooth.
  2. Spoon into 8 large ice-lolly moulds; freeze until solid.
  3. Working quickly, 1 lolly at a time, remove from the mould and brush with a thin layer of the Creamy Vanilla Shell, then immediately press into a shallow dish of 1 cup finely crushed vanilla-wafer cookies to coat. MAKES 8.

Creamy vanilla shell

  1. In a microwave-safe medium bowl, combine 170g good-quality white chocolate, chopped, and 3/4 cup refined coconut oil.
  2. Microwave at 20-second intervals until melted, stirring in between.
  3. Stir 1/2 tsp vanilla extract + 1/8 tsp salt into the melted white chocolate.
  4. Cool completely before using. If necessary, reheat for 10 to 20 seconds to remelt to a pouring consistency.
  5. Store in an airtight container at room temperature for up to 2 weeks. 

'ANYTHING GOES' ICE CREAM CONES

  1. Combine 3/4 cup toasted coconut and 1/3 cup each crushed potato chips and finely chopped pistachios.
  2. Brush insides of 6 waffle cones with the GH Chocolate Shell; sprinkle each with 1 tbsp coconut mixture.
  3. Stuff 1 small scoop, then 1 large scoop ice cream into each cone.
  4. Place each in a narrow glass; freeze.
  5. Brush ice cream with more shell. Coat with coconut mixture. MAKES 6.

GH chocolate shell

  1. In a microwave-safe medium bowl, combine 230g good-quality semisweet (50% to 65% cacao) chocolate, chopped, and 3/4 cup refined coconut oil. Microwave at 20-second intervals until melted, stirring in between.
  2. Cool completely before using. If necessary, reheat for 10 to 20 seconds to remelt to a pouring consistency.
  3. Store in an airtight container at room temperature for up to 2 weeks.

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