Here’s the Roasted Banana Ice Pops I mentioned the other day. These are delicious and refreshing on a hot summer day- a good snack while making dinner after a workout. The whole milk and cream give them great texture, too.
- 3 ripe bananas or 2 small plantains
- 1/4 c. packed dark brown sugar
- 2 TBS granulated sugar
- 1 c. whole milk
- 1/2 c. heavy cream
- 3/4 tsp. pure vanilla extract
- 1 tsp. freshly squeezed lemon juice
- 1 tsp. Mexican cinnamon
- Pinch of salt
- 1 TBS dark rum (optional, but recommended)
- Preheat the oven to 400°F. Wrap the bananas (with their skins still on) in foil individually. Roast until cooked through and soft (use tongs to test), about 30 minutes for bananas and 40 minutes for plantains.
- Let sit just until cook enough to handle. Put the flesh in a bowl, discard the peels, and mash the flesh lightly with a fork. Add the brown sugar and granulated sugar and stir until the sugars have dissolved.
- Put the banana mixture in a blender. Add the milk, cream, vanilla, lemon juice, cinnamon, salt, and rum and blend until smooth. Let cool slightly, then refrigerate until completely chilled.
- If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or unconventional molds, freeze until the pops are beginning to set (1.5 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.