Flip flops, shorts, and long days by the water go great with a cold summer treat. Even better, when it can be healthy! As a kid, I loved getting my ice cream cone dipped into a sweet shell. Now that I have mastered it in my own home, I like to freeze bananas and scoops of ice cream for a light snack that won’t bog me down in this hot hot weather!
Ingredients
2 qt cleaned and quartered strawberries
1 pineapple cleaned and rough cut
1 bag melting chocolate chips (for this, I used Ghirardelli sep-sweet chips)
3 yellow bananas
1 pt of vanilla bean Ice cream
Popcycle sticks
4.5 cups coconut oil – its best if melted. I put a new container outside for an hour and it turned to liquid! NO need to microwave or heat up!
Step One
Peel and cut bananas in half. Carefully insert a popsicle stick into the cut side sep enough that it will not fall off when held.
Freeze for a minimal of an hour before dipping.
Using a scoop, scoop Ice cream onto parchment paper and freeze for an hour. After an hour in the freezer, insert popsicle stick all the way through. Place back into freezer for another hour or overnight.
Step 2
In a Vitamix or a powerful blender, blend strawberries until pureed. Pour into mason jar and add equal parts of liquid coconut oil and shake.
In a Vitamix or a powerful blender, blend pineapple until pureed. Pour into mason jar and add equal parts of liquid coconut oil and shake.
In a microwavable bowl, melt chocolate in microwave at 30 second increments, staring in-between each increment. Pour into a mason jar and add 1/4 c coconut oil to one bag of melted chocolate. Cover and shake.
The reason for adding equal parts of coconut oil to the strawberry and pineapple mix is there is zero fat in both. The shell part comes from the coconut oil hitting something cold and setting. Thus needing more fat to set properly.
The chocolate needs minimal coconut oil because it has a high fat content and does not require as much coconut oil.
Step Three
When bananas and Ice cream are set, carefully dip into appropriate flavors. Place back onto parchment paper. For the Strawberry and pineapple, I dipped multiple times in-between setting.
After dipping, place back into freezer for 30 minutes to completely set.
I added lime zest onto the pineapple dips. If adding any toppings like nuts, salt or zests, do it quickly before it hardens into a shell.
ENJOY!
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