Chocolate Banana Ice Cream Cups
Decadent yet healthy these frozen chocolate banana cups will impress guests and make for a delicious dessert!
Servings 12
Ingredients
Chocolate Cups
- 1 1/2 cups chocolate chips ,or broken up chocolate bar
- 1 1/2 tablespoons coconut oil
Banana Ice Cream Filling
- 2-3 ripe bananas, sliced, frozen
- 1/2 cup peanut (or any other nut or seed) butter
Topping
- 1/4 cup mini chocolate chips
- Fresh fruit, chopped
Instructions
Chocolate Cups
- Place a silicone 12-muffin tray onto a medium, flat baking sheet. Or use paper muffin liners in a normal 12-hole muffin pan.Place the chocolate chips and coconut oil in small dish and microwave at 50% power with 20 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Place 1 teaspoon of melted chocolate into the base of the cupcake paper or silicone muffin cups. Using a silicon brush or back of a spoon, cover the base with chocolate. Use more melted chocolate to cover the sides with a thin layer of chocolate, pushing it up the sides to create a little cup.Place back in muffin pan after lining with chocolate.Place in freezer or fridge to set for about 30 minutes.
Banana Ice Cream Filling
- Thaw bananas slightly then blend with peanut butter until smooth and creamy.Remove frozen chocolate cups from freezer but leave in muffin pan. Fill each cup with around 1 tablespoon of banana filling. Just divide up the ice cream between the 12 cups.Sprinkle with additional chocolate chips before the banana filling is frozen so they stick.Freeze until firm (1 - 2 hours)Remove from freezer. Peel the paper lining off of each dessert cup.Keep the chocolate cups frozen until ready to eat, and take them out of the freezer 5 minutes before serving.