These ice lollies were based on a roasted banana paletas recipe I spotted online a while ago. A paleta is a Latin American ice lolly featuring fresh fruit mixed into a water or cream base – what we call an ice lolly in the UK, the Americans call an ice pop and the Canadians a popsicle!
The recipe I saw used yoghurt which I have switched out for double cream – I do enjoy the tang of natural yoghurt with fresh fruit but for these lollies I wanted the banana to be the star of the show.
Roasting the banana brings out a softer, sweeter flavour than using it raw, but of course you can use it uncooked if you prefer.
Cinnamon is a natural bedfellow for banana but is often added in quantities that make it the dominant flavour; I wanted a mere hint that would add complexity to the banana rather than overwhelm it. Likewise, adding just a small amount of vanilla added a subtle savoury flavour without making its presence felt too strongly. You can omit either of them entirely or adjust up or down to suit your taste. I reckon a generous handful of chocolate chips would be a great addition too – to be tried next time!
Roasted Banana & Cream Ice Lollies
- 3 medium to large ripe bananas
- 50 g light brown or Demerara sugar
- 300 ml double cream
- 1 tsp ground cinnamon
- 1/2 tsp vanilla bean paste or 1 tsp vanilla extract (optional)
For American readers, the closest substitute to double cream is heavy cream; if you can find a non UHT version, so much the better.
Wrap the unpeeled bananas individually in foil and roast at 200 °C (400 °F) for half an hour.
In the meantime, measure the sugar into a bowl and set aside.
Remove the bananas from the oven. When you can safely do so without burning your fingers, unwrap each banana and peel and scoop the soft flesh into the bowl of sugar. Do this while the bananas are still hot and mix thoroughly so that all the sugar is melted by the heat. Using a pair of tablespoons makes it easier to handle hot bananas.
Put cream, cinnamon and vanilla (if using) into a blender or food processor and add the banana and sugar mix. Blend until smooth.
Divide the mixture into lolly moulds or cups, insert lolly sticks (or teaspoons) and transfer to the freezer.
I kept mine quite small so they froze within about 4 hours, but you may need to leave a little longer if make bigger lollies.
To serve, cup the mould in warm hands to loosen, or dip very briefly in a bowl of hot water. Slip out of the mould and enjoy!
I used my wonderful Froothie Optimum power blender which quickly made a super smooth thick liquid to pour into my moulds. See my Affiliate links sidebar for more information.
This is my entry for the August #BSFIC Cooling Crowd Pleasers challenge.
If you blog a suitable recipe this month, do link up to the challenge to be included in my end-of-month round up and shared via social media and Pinterest.