Summer: translated, means: holidays + beach + ice cream, I’m sure you’ll agree. So… what’s your favourite ice cream on a stick? Mine has for a long time been one of the cheapest and simplest you can buy; the chocolate-flavoured Paddle Pop. Compared to the more expensive and indulgent chocolate covered varieties, it just seems so much more refreshing, when refreshed is what I want to be! Or perhaps it’s just because I want ice cream and not chocolate (strange, I know)!
If not at the beach, then my stock standard for hot summer days is a classic Milo milkshake (I drank more than my fair share two summers ago whilst pregnant with Theo). Add several spoonfuls of Milo to a tall jug; add cold milk, golden syrup, ice cubes and a scoop or two of vanilla ice cream. (Some people also like to add a banana to make it thicker and little bit healthy). Process with a stick blender until completely smooth, and then slurp quickly through a thick straw.
All that to say that this recipe for chocolate icy poles is a perfect balance of my two favourites above… chocolate, banana and milk… frozen on a stick. It’s my very own chocolate (Milo) paddle pop! Adapted a little from Chocolate Covered Katie, this version is for Australians, or at least those of you who can buy Milo and golden syrup. If you don’t have Milo, then you can substitute with (a bit less) cocoa powder, as per the original recipe. If you don’t have golden syrup, any other sweetener will do.
Healthy Homemade Chocolate (Milo) Paddle Pops
Chocolate malt powder (a.k.a. Milo), combined with ripe bananas, coconut milk and sweetener of choice produces your very own, very simple, and very yummy home-made chocolate paddle pops.
(Makes 5 small icy poles)
3 (heaped) tablespoons Milo
1/2 cup canned full-fat coconut milk
1/2 teaspoons pure vanilla extract
2 teaspoons golden syrup, honey or maple syrup (optional)
2 small, very-ripe bananas (200g)
Optional: feel free to add peanut butter!
Combine the first four ingredients in a small, heavy-based saucepan. Whisk over low to medium heat for a few minutes, until Milo is fully dissolved. Pour into food processor, add bananas, and blend. Once completely smooth, pour into icy pole moulds and freeze. Insert sticks after about 45 minutes, and then freeze overnight before consuming.
A good way to remove them is to run the icy pole moulds under room-temp water for about 15 seconds, then gently twist.
NB. You can make 3x this recipe with one 400mL can of coconut milk.
Adapted a little from Chocolate Covered Katie