Remember when you were a kid and the best part of summer was running through the sprinkler, and afternoons getting sticky from about five too many fudge pops? Or was it eight? Whatever, they were awesome, and since we’re up to our sweaty necks in summer, these Banana Nutella Fudge Pops from TK member Laicie were right up my alley.
Did I mention the best part? With three ingredients, these will beat the socks off any store-bought fudge pop you find!
First, peel the bananas and place them into your blender. Next, add in the Nutella.
Lastly, the almond milk.
Blend together until creamy and smooth.
Pour into your handy dandy popsicle molds, and freeze until hard, about six hours.
To release them from the molds, run them under warm water for a few seconds to loosen them up.
And if you’re feeling bonkers, drizzle them in some extra Nutella Magic Shell. Because if some Nutella is good, then more is better!
These 3-ingredient banana nutella fudge pops are our go-to summer snack. They’re delicious, super easy to make, gluten-free, and have a vegan option too!
- 3 whole Bananas (peeled)
- ½ cups Hazelnut Spread, Such As Nutella
- ½ cups Almond Milk
- Popsicle Sticks And Popsicle Mold
Put all ingredients into a blender and blend until smooth. Transfer the mixture into your popsicle molds, and place a stick in the middle of each mold. Freeze for at least 6 hours or until solid.
Once frozen, soak popsicle molds in lukewarm water for a few seconds and wiggle the stick until popsicles come free.
Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.