Ingredients

The following ingredients have 4 Servings
  • 1 large banana
  • 2 tbsp maple syrup
  • 1 cup unsweetened vanilla almond milk
  • 1 tbsp almond powder/flour/ground almond
  • 2 tbsp crushed unsalted pistachio
  • 1 1/2 tbsp vegan chocolate chips

Instruction

  • Preheat the oven at 350 degree Fahrenheit. Prepare the cookie sheet with a liner/parchment paper.
  • Slice the bananas in round shape and drizzle 1 tbsp maple syrup over it, cover the bananas with aluminum foil and bake for 10 minutes.
  • Take it out and 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 along with the maple syrup, and another 1 tbsp maple syrup, 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 at the top shelf rack for a minimum of 3 hours.