Banana, Date and Almond Parfait Lollies

Banana, date and almond parfait lollies 

Makes 8

600 g Banana

2 x vanilla pods, seeds scraped out

100 g Almond butter

30 g pitted dried dates, softened in 50 ml warm brandy

3 tblsp honey

For the chocolate dip:

200 g melted white chocolate

60 g toasted almond flakes


Add all the ingredients to a food processor and blend until very smooth

Pour mixture into 8 equal quantities ice cream molds (about 100 g each)

Place in freezer until set

In the meantime melt the white chocolate and set aside to cool slightly

Once the ice creams are frozen solid, remove from molds, dip in chocolate and sprinkle with toasted almonds

Place on baking paper and return to freezer

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