Chocolate-Covered Banana Ice Cream Bars
Combine bananas, peanut butter, water and salt in a large food processor. Pulse several times, then process until smooth, stopping to scrape down the sides as needed. Divide among eight 3-ounce popsicle molds and freeze until firm, at least 6 hours.Advertisement
Line a baking sheet with parchment or wax paper. Working with one at a time, release the popsicles from the molds. Place the popsicles on the prepared baking sheet and return to the freezer to firm up, 3 to 5 minutes.
Using a small spatula or offset spatula, spread chocolate onto the popsicles. Place the popsicles back on the baking sheet and return to the freezer until the chocolate has hardened, about 5 minutes.
Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
To make ahead: Store popsicles in the freezer for up to 3 days.
Equipment: Eight 3-ounce popsicle molds
3 fat, 1 fruit, 1 other carbohydrate