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It’s an annual summer tradition for me to marathon the first three seasons of Arrested Development. I think this is my sixth time working through the show, and there’s no better way to beat the heat. Since my metal outside holds heat like it’s lava. (No, I don’t turn bright red. What robot cartoons are you watching?)
Which means I am avoiding the oven at all costs right now. Normally baking in the summer doesn’t bother me, but this year, it’s like as soon as the oven kicks on, my entire kitchen is engulfed in this sweltering heat that leads to my engine overheating.
So popsicles it is. Not only are these cool treats inspired by the Bluth’s Frozen Bananas, but I can use them as liquid coolant! (The jury’s still out on science.)
And it’s a bonus that you can pretend to be Mr. Manager while you make these. Just make sure not to give away any animation rights to any characters you might create while making this recipe.
For the chocolate coating, I used my go-to favorite: Chocoley Bada Bing Bada Boom. In fact, right now Chocoley is hosting a Pinterest scavenger hunt for a $100 gift certificate! You can check out the details here (contest ends July 30, 2014).
There’s always money in these Banana Split Popsicles.
Banana Split Popsicles
makes 10 popsicles
adapted from Food Network
2 cups milk
1/2 cup heavy cream
1/2 cup chopped maraschino cherries
2 cups Chocoley Bada Bing Bada Boom Dipping Chocolate (I used Dark Chocolate)
chopped nuts, sprinkles for topping
1. Using a blender, combine bananas, milk, and heavy cream until smooth.
2. Pour banana mixture into popsicle molds (I use this one) and fill about 2/3 of the way. Evenly disperse chopped cherries by dropping them into the molds. Place lid on top of molds and secure into place by inserting popsicle sticks.
3. Freeze for 2-3 hours, or until completely frozen solid. (I froze mine overnight.) Remove popsicles by running hot water over the outside of the molds for 20-30 seconds, and the popsicles will slide right out. Return the popsicles to the freezer while you prepare the chocolate.
4. Melt chocolate in the microwave in 30-second intervals, stirring in between. Once chocolate is melted all the way, remove popsicles from the freezer and, working quickly, dip popsicles one at a time into the chocolate, covering 3/4 of the popsicle. Allow any excess chocolate to drip off then place the popsicle on a sheet of wax paper and immediately top with nuts and sprinkles (the chocolate will harden very quickly). Return to freezer for about 5 minutes, if necessary, then serve immediately.