Sunday, May 6, 2018

Banana Nut Cream Pops

When making frozen items you always have to consider the temperature gauge. On dipped ice cream pops, the outside coating and the inside ice cream vary in how much time is required in the refrigerator. In addition, a photo shoot will always influence the temperature, so you must act quickly or the items may melt in the process.

To avoid melting, I took the picture of these pops laying in the freezer. However, the open door on the freezer did cause some melting, but only after I was done with my photo shoot.

Aside from the picture taking, tasting these creamy cold confections was the real reward for my efforts. Roasting the fruit prior to blending with the cream really heightened the banana flavor. The roasting idea/method was adapted from the book Paletas.

There are some other elements that I included and developed that really enhanced the cream pops. Just like frozen dipped bananas, I tossed in some toasted walnuts and dipped the cream pops into chocolate to finalize before freezing. One taste and you will be really happy that each of these are for one individual. The idea of sharing one is out of the question!

As I was doing the dipping, I thought that this process would be a nice spin on the typical ice cream social. It would be fun freezing up these ice cream pops and having some friends over for dipping in their favorite coating (ie butterscotch, white chocolate are a few more varieties). The coating is the recipe for magic shell. It is easy to make and can sit at room temperature.

Even if you are not into the ice cream social event, these pops are a perfect way to escape from a hot afternoon. This recipe makes about 7 or 8 cream pops with leftover magic shell.

Banana Nut Cream Pops
by flourtrader

Ingredients/Ice Cream
1 cup milk
1/2 cup heavy cream
3/4 tsp vanilla extract
1 tbs banana liqueur
1 cup chopped toasted walnuts
1/4 cup dark brown sugar
2 tbs granulated sugar
3 ripe bananas
1 tsp lemon juice

Ingredients/Magic Shell
1/3 cup coconut oil
5-6 oz of chocolate (or other flavored morsels or chips)

Start by preheating the oven to 400 degrees. Wrap each of the bananas (leave skins on)tightly in foil and place on parchment lined baking sheet. Place pan in oven and bake for 30-35 minutes. Remove and let cool slightly. As they cool, fill a large bowl with both sugars and whisk together.

Scoop the roasted banana out of their skins and place in the bowl with the sugar. Mash and blend until the sugar has dissolved. Empty the mixture into a blender and add all the additional ingredients, except the walnuts. Blend mixture together until smooth. Empty into an ice cream maker and follow manufacturers directions until the ice cream reaches a soft serve consistency. Fold in the toasted walnuts.

Cut one corner off of a freezer bag and fill with the ice cream. Pipe into the molds, stopping occasionally to press out air bubbles with a butter knife. Fill each mold 1/4 inch below top edge. Place top on mold and insert stick. Put mold on rack and place in freezer. Let freeze overnight.

The next day, create the magic shell by placing chocolate (or morsels) and coconut oil in a microwave safe bowl. Microwave for 30 seconds and then stir. Repeat process until all the chocolate is melted and blended with the oil.  Let cool and then empty into a tall plastic cup.

Remove the ice cream bar from the mold (per manufacturer's instructions) and dip into cooled magic shell. Pull out of liquid and let the chocolate drip off of the top of the cream pop. Place in freezer for about 3 minutes and dip again. Repeat this process for additional cream pops. Wrap in plastic and store in freezer.

Tips and Notes:
1. I roasted the bananas without placing them on a baking sheet and liquid oozed out and dripped onto the bottom of the oven. Using a baking sheet may increase the roast time, but you will avoid the mess on the oven.

2. To make sure that the chocolate coating stays unmarked when freezing, take a thin cardboard box (like a cereal box) and cut small slits in the side or bottom. Push the ice cream stick in the slot to prop it up.

3. Make sure that the shell has cooled to room temperature or the cream pop will melt when dipping.
                            **LAST YEAR:Marbled Chocolate Raspberry Cookies**