Desserts
Chocolate Dipped Matcha Coconut Milk Ice Lollies
Recipe by Amelia Littlejohn
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Get heatwave ready with these deliciously creamy matcha flavour coconut milk ice lollies, dipped in dark chocolate and pistachio pieces. The lollies are so cooling, satisfying and free-from – so perfect for all. TOP TIP – if you don’t like pistachios you could add chopped hazelnuts, desiccated coconut or even a drizzle of nut butter.
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- 3 frozen bananas
- 1 tin coconut milk
- 2 tbsp maple syrup
- 2 tsp matcha powder
- 50g pistachios (finely chopped)
- 100g dark chocolate
Utensils
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Step 1
Add the frozen bananas, coconut milk and maple syrup to your food processor. Blend until smooth and creamy.
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Step 2
Add the matcha powder and blend again to combine.
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Step 3
Pour the mixture into ice lolly moulds and add the ice lolly sticks. Place into the freezer overnight to set.
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Step 4
Melt the dark chocolate in a saucepan over a low heat, stirring frequently to avoid burning. Remove from the heat once melted and allow to cool for around 10 minutes.
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Step 5
Remove the now set ice lollies from the freezer and carefully remove from the moulds.
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Step 6
Dip each ice lolly into the melted chocolate to coat the top, place on a tray or plate then sprinkle over the chopped pistachios so they stick to the chocolate.
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Step 7
Place back into the freezer for 1 hour to allow the chocolate to set.
