Creamy banana lollies
- 2 medium bananas, very ripe
- 115 ml double cream
- 450 ml whole milk
- 70 g caster sugar
- Special equipment: 5-ounce paper cups
- Wooden ice cream sticks
1) In a large bowl, mash the bananas very well with a potato masher or a sturdy whisk until almost lump free. You should have about 225 g mashed. Whisk in remaining ingredients until fully incorporated.
2) Pour mixture evenly into paper cups, and freeze 1 hour so the pop is firm but not frozen through. Remove from freezer and insert a wooden stick in the center of each pop. Return pops to freezer and freeze until solid, about 2 to 3 hours. To serve, peel paper cups away and eat immediately.