Every kid has their favourite festival food. What was yours? Mine was definitely an ice-cream related treat, probably a toss up between a frozen banana dipped in chocolate or an almond and chocolate-coated Häagan-Dazs ice cream bar. Treats from childhood that take me back to roaming summer festivals with my mom and cousins, or browsing the Farm Fair with my dad as a kid. Good food is always related to good memories, right?

This ice cream bar is a combo of a chocolate-covered frozen banana and a nutty ice cream bar, and it’s quite honestly the easiest summer treat to make, and the perfect way to use up old, overripe bananas. The heatwave over here has me eating these for breakfast, and I don’t feel bad about it, not one bit!

Recipe

Chocolate Almond "Ice Cream" Bars

Ingredients

4 very ripe bananas
2 tbsp almond milk
pinch of salt
1 cup dark chocolate
1/2 cup roasted, salted almonds, crushed

Directions

In the pitcher of a high speed blender, blend the bananas, almond milk and pinch of salt until smooth.
Pour into popsicle moulds, inserting sticks into the centre of each.
Freeze until firm, about 6 hours or overnight.
Melt chocolate until smooth. You want it melted enough that it will drizzle off of a spoon easily.
Pour half the nuts on a large plate. Carefully remove the popsicles from their moulds (I run warm water on the outside of the mould until they slip out easily!)
Dip the popsicle in the chocolate and hold it upside down until the extra chocolate has dripped off the bottom. Quickly coat in nuts, laying flat on one side, lightly but firmly pressing the popsicle into the nuts, and then flipping to coat the other side.
Eat immediately (I dare you not to!) or lay on a parchment-lined baking sheet and pop back into the freezer to harden before storing in an airtight container in the freezer.