FROZEN CHOCOLATE-PEANUT BUTTER POPS
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield about 20
Number Of Ingredients 9
Steps:
- Put 4 ounces chocolate in a medium bowl. Bring 1/2 cup heavy cream to a simmer in a small saucepan; pour over the chocolate and let sit 5 minutes. Add the vanilla and salt and whisk until smooth; set aside to cool to room temperature.
- Combine the remaining 1 cup heavy cream, the confectioners' sugar and peanut butter in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Fold the peanut butter whipped cream into the cooled chocolate mixture in three batches until just incorporated but still airy. Freeze until the mixture is firm enough to scoop, about 30 minutes.
- Lightly coat a 1 1/2-inch ice cream scoop or tablespoon with cooking spray. Scoop balls of the frozen mousse onto a parchment-lined baking sheet (about 1 heaping tablespoon per ball). Gently press a lollipop stick halfway into each ball. Freeze until firm, at least 1 hour.
- Meanwhile, combine the remaining 8 ounces chocolate and the coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted and smooth; set aside to cool.
- Put the peanuts in a small bowl. Loosen the mousse balls from the baking sheet with a small offset spatula. One at a time, dip the balls into the melted chocolate, letting the excess drip back into the bowl. Return to the baking sheet and sprinkle with the peanuts while the chocolate is still wet. Return to the freezer until ready to serve.
FROZEN PEANUT BUTTER BANANA POPS
Make and share this Frozen Peanut Butter Banana Pops recipe from Food.com.
Provided by devinandyolanda
Categories Dessert
Time 30m
Yield 3-10 serving(s)
Number Of Ingredients 8
Steps:
- Peel the bananas, cut into three sections, about 2 inches long.
- Poke the stick well into the banana.
- Place on a sheet and into the freezer for at least 3 hours, preferably overnight.
- Melt the peanut butter and wax over boiling water. A small 1-cup pyrex measuring cup hung over the side of the pot of water works well, it's narrow enough to have the peanut butter deep enough for dipping.
- Remove your bananas from the freezer, and have your toppings ready in individual plates or bowls. One at a time, dip your banana into the peanut butter and turn it to coat. Lift it out and allow excess to drip and the coating to harden just a little.
- Roll it in your topping of choice and lay on a sheet lined with waxed paper.
- Once all are dipped and coated, you can place them back in the freezer until ready to serve. Remove from freezer 5 to 10 minutes before, just so they are soft enough to eat.
Nutrition Facts : Calories 2009.7, Fat 143, SaturatedFat 40.5, Cholesterol 9.7, Sodium 848.1, Carbohydrate 154.2, Fiber 22.7, Sugar 107.8, Protein 62.4
FROZEN PEANUT BUTTER BANANA POPS
Make and share this Frozen Peanut Butter Banana Pops recipe from Food.com.
Provided by Heathers Good Eats
Categories Frozen Desserts
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Blend milk and pudding mix in a medium bowl with a mixer at medium speed until smooth, about 1 minute.
- Add peanut butter, banana and vanilla; mix well.
- Spoon peanut butter mixture into 8 plastic ice pop molds or 8 (5oz) wax-coated paper cups.
- If using pape cups, insert wooden craft sticks into the center of each cup; freeze until firm, about 2 hours.
- ENJOY!
Nutrition Facts : Calories 191.3, Fat 9.9, SaturatedFat 2.8, Cholesterol 6.4, Sodium 300.6, Carbohydrate 21.8, Fiber 1.4, Sugar 16.5, Protein 5.7
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