Everyone, mainly the kids love this popsicle. Nutella, caramel banana and chocolate. Each is a component which like kids. Sweet and sticky, creamy or chocolatey.
Are you ready for something scrump-dilly-icious? ‘Cause we have a doozy for ya! Today my cutie patutie friend Carrie from Fields of Cake & other Good Stuff is stopping by with a frozen treat that it’s completely and totally irresistible. In fact, everything that Carrie makes is ridiculous. I kid you not. Take this Take 5 Fudge she made. She brought a box all the way to Seattle to share with us. I may or may not have licked the pan to get the last crumbs of this fudge. Ridiculous I tell you. And sweet.
Hi there sugar pie! I’m Carrie from Fields of Cake and Other Good Stuff. I am here to hug you with my food
I have known and loved Paula for just over a year now. To say I wanted to scream like a little school girl seeing her rock crush for the first time, when she asked me to guest post would be an understatement.
Here is my food hug for you.
Nutella Banoffee Pops
- 1 can sweetened condensed milk
- 2 bananas
- 8 ounces semisweet chocolate, chopped fine
- 1 cup Nutella
- 1 1/2 cups heavy cream
- 1 cup half and half
- 3 tablespoons cocoa powder
- 2 teaspoons vanilla extract
In large pot place UNOPENED can of sweetened condensed milk. Cover with at least 4 inches of water and bring to a light boil then simmer for 3 hours. Turn off heat and leave in water overnight.
Place chocolate and Nutella into a medium sized heat proof bowl. Set aside.
Combine heavy cream, half and half, and cocoa powder in a medium saucepan over medium heat. Whisk constantly until the cocoa is dissolved and the mixture boils. Remove from heat and cover with chocolate. Let stand for 2-3 minutes and then beat gently until all the chocolate has melted. Whisk in the vanilla extract.
Open can of condensed milk (now caramel) and spoon about half of the can into a Ziploc bag and snip off a corner. Set aside
Slice up bananas and put several into each popsicle mold, try and stick a few to the sides so that they will show when it is unmolded.
Squeeze a few lines, and glops of caramel into the molds in random spots. Pour the Nutella into the molds until about 3⁄4 full. Squirt a little more caramel in each mold, cover and freeze overnight or until completely frozen.