Desserts
Chocolate Dipped Matcha Coconut Milk Ice Lollies
Recipe by Amelia Littlejohn
Tip: Cooking Mode
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Cooking method:
Food Processor
- Prep Time: 10 mins
- Total time: 1h 10 mins
- Skill Easy
- Serves 8 people
Chocolate Dipped Matcha Coconut Milk Ice Lollies
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.
Utensils required
Ingredients
- 3 frozen bananas
- 1 tin coconut milk
- 2 tbsp maple syrup
- 2 tsp matcha powder
- 50g pistachios (finely chopped)
- 100g dark chocolate
Cooking mode
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Method
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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.
