EGG-FREE, NIGHTSHADE-FREE, NUT-FREE (WITHOUT THE CHOPPED WALNUTS), VEGETARIAN
These little banana splits on a stick are the perfect summer party treat. If you’re making a bunch ahead of time for a large group, simply wrap them individually in parchment paper and store in an airtight container in the freezer.
Makes 6 servings (2 pops per serving)
Prep time: 25 minutes, plus 15 minutes chilling time
Cooking time: none
2 small bananas, cut crosswise into six 1-inch slices (12 slices total)
12 (1-inch) pineapple chunks (about ¼ pound)
6 strawberries, halved
12 fresh cherries, pitted (see tip)
Homemade Chocolate Shell Topping
¼ cup finely chopped raw walnuts (optional)
1. Line a baking sheet with parchment paper. Slide the fruit onto each ice pop stick in this order: 1 banana slice, 1 pineapple chunk, 1 strawberry slice, 1 cherry.
2. Transfer the fruit pops to the prepared baking sheet and freeze until the fruit is chilled, 15 to 20 minutes.
3. Pour the chocolate shell into a shallow baking dish for dipping. Place the chopped walnuts, if using, on a small plate.
4. Remove the baking sheet from the freezer. Dip one side of each fruit pop in the chocolate, holding it there for 2 to 3 seconds until the chocolate starts to harden. Sprinkle immediately with the chopped walnuts and return to the baking sheet.
5. Freeze the pops until the chocolate sets completely, about 15 minutes. Serve immediately.
Special equipment: Ice pop sticks
Noelle’s tip: If you can’t find fresh cherries, use frozen pitted cherries. Simply lay them out to thaw for 5 to 10 minutes before assembling and slide the stick right into the small opening where the cherry was pitted.
Change it up: Use mango chunks instead of pineapple. Use unsweetened shredded coconut instead of walnuts to make them nut-free.
Serve it with: Whipped Coconut Cream for dipping