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Banana-Chocolate Ripple Ice Pops

Photo: Kate Sears; Styling: Gerri Williams for James Reps
Prep time 20 mins
Freeze time 8 hrs
Yield 10

Ingredients

  • 6 small bananas
  • 2 tablespoons sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Chocolate syrup, for drizzling

Nutrition Information

  • calories 93
  • fat 0.0 g
  • satfat 0.0 g
  • protein 1 g
  • carbohydrate 25 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • sodium 4 mg

How to Make It

  1. Place ice-pop mold in freezer and 10 pop sticks in a bowl of warm water.

  2. Peel bananas, break each into several pieces and place in a food processor with sugar, juice and vanilla. Blend until very smooth. Divide mixture among molds. Poke fruit with a skewer a few times and tap bottom of mold on counter to release air bubbles.

  3. Place lid on top and insert pop sticks. Freeze for 8 to 12 hours. After you remove pops, drizzle with chocolate syrup. Let set for 30 seconds before serving.