We sometimes like to make banana splits for dessert after dinner on summer days, using coconut milk ice cream with pineapple, strawberries, cherries, a drizzle of dark chocolate, and some chopped walnuts for toppings. I figured why not do all of the prep work in advance and make banana split freezer pops that could be easily enjoyed when the weather called for them. These pops are full of fresh fruit and have no added sugar (other than what is in the dark chocolate) -- they're a naturally sweet and delicious summer treat!
Banana Split Freezer Pops
2 ripe bananas
1 cup fresh pineapple chunks
1 cup coconut milk (I used Thai Kitchen brand)
1/2 cup finely chopped fresh or frozen strawberries
1/2 cup finely chopped fresh or frozen sweet cherries
1/3 cup chopped dark chocolate (at least 70% cocoa)
a handful of walnuts, finely chopped
Place the two bananas, the pineapple chunks, and the coconut milk in a food processor and process on high speed, stopping once to scrape down the sides of the bowl if necessary, until a smooth mixture forms. Gently stir in the finely chopped strawberries and cherries.
Pour or spoon the mixture into popsicle molds (or into eight 5 oz. Dixie cups, as I did). Place a popsicle stick in the centre of each mold, and set the molds in the freezer for several hours, or until the pops are frozen solid.
Once the pops are frozen, melt the dark choocolate in a small saucepan over low heat, stirring often. Working quickly, remove the banana split pops from their molds, and drizzle dark chocolate over the top of each one with a spoon. Sprinkle finely chopped walnuts over top of the chocolate immediately after drizzling it on each pop, before the chocolate hardens. Return the finished pops to the freezer for a few minutes to allow chocolate to set completely. Serve and enjoy!