Rose, pistachio and raspberry nice-cream lollies

Rose, pistachio and raspberry nice-cream lollies

By
From
Guilt-Free Nice Cream
Makes
4–6 lollies
Photographer
Jacqui Melville

Such a beautiful flavour combination and so refreshing – these lollies are simply wonderful.

Ingredients

Quantity Ingredient
4 bananas, peeled and frozen
4 tablespoon pistachio nut butter
1 tablespoon rose water
2-3 tablespoons agave syrup
60ml cacao butter, melted or melted coconut or olive oil
1 handful fresh or frozen raspberries

Toppings

Quantity Ingredient
pistachio nut butter, melted
1 handful pistachios, chopped
1 handful rose petals
1 handful free-dried raspberries

Method

  1. Put the bananas in a food processor and blend until thick and creamy, scraping down the sides every 30 seconds. Process until the mixture becomes smooth and creamy.
  2. Next add the Pistachio Nut Butter, rose water, agave, melted cacao butter and blend. Stir in the raspberries and then pour the mixture into the moulds. Add the sticks and then place them into the freezer. Freeze for 2–3 hours until set solid.
  3. Once frozen, run the moulds under warm water. Don’t use hot water or the pops will melt and won’t hold their shape! Firmly pull up on the sticks and carefully remove the pops from the mould.
  4. To serve, drizzle with melted Pistachio Nut Butter and sprinkle with chopped pistachios, rose petals and freeze-dried raspberries.
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