Baked Banana & Chocolate Popsicles

Note: You’ll also need a popsicle mold (my mold was medium-sized, and it made 6 pops) as well as popsicle sticks.

Preheat the oven at 350 F. Prepare a cookie sheet with a liner/parchment paper.

Slice the bananas in 1/2-inch thick round slices, put them onto the cookie sheet and drizzle half of the honey over it. Cover the bananas with aluminum foil and bake for 10 minutes.

Take pan out of the oven, keep the banana covered and let it cool to room temperature. Make sure to keep it covered to avoid the banana getting oxidized/brown.

In a blender add the milk, baked banana and any honey that’s on the baking sheet, remaining half of the honey, and vanilla extract and blend until smooth. This will take 1-2 minutes to blend.

Empty the blender in a bowl and add almond powder, pistachio and chocolate chips and mix with a spoon.

Pour the ice-cream batter into the popsicle mold and freeze it on the top shelf rack for at least 3 hours.