Banana Split Fudgesicles Recipe

During the summertime my children eat a lot of popsicles and 9 times out of 10, they’re homemade. Yes, buying them at the store is a big time saver, but they’re also loaded with a bunch of things you don’t need and they’re expensive. I prefer the homemade varieties as they taste better and I’m controlling the ingredients that go into them.

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Today’s guest post recipe is courtesy of AMERICAN HERITAGE Chocolate. You can visit their website to learn more about their products and to snag free recipes. This recipe will yield approximately 10-12 Fudgesicles.

Banana Split Fudgesicles Recipe

2 bananas
2 cups half and half
1 1/3 cup AMERICAN HERITAGE® Finely Grated Dark Chocolate
2 tablespoons granulated sugar
1 tablespoon cornstarch
Pinch of coarse salt
2 tablespoons crushed pineapple in juice, drained
4 large strawberries, finely diced
1/2 cup American Heritage Finely Grated Dark Chocolate, melted
3/4 cup salted peanuts, roughly chopped

Puree 1 banana until very smooth. Thinly slice remaining banana; set aside. In a heatproof bowl, combine half and half, AMERICAN HERITAGE® Finely Grated Dark Chocolate, sugar and salt and set over a pan of gently simmering water, stirring frequently until chocolate melts, about 5 minutes.

Add cornstarch, banana puree, and pineapple. Stir until mixture thickens, about 3 minutes. Remove from heat and let mixture cool slightly before stirring in strawberries.

Pour mixture into 10 to 12 popsicle molds, filling each 1-inch below the top. Use a popsicle stick to press banana slices into each mold cavity. Place lid on mold and insert popsicle sticks according to manufacturer’s directions. Freeze at least 6 hours or overnight.

Briefly dip molds in a bowl of hot water to loosen. Remove popsicles and transfer to a baking sheet lined with waxed paper. Drizzle with melted AMERICAN HERITAGE® Finely Grated Dark Chocolate and sprinkle with chopped peanuts. Store in freezer until ready to serve for up to 1 month.

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