Get Nourished recipes: Delicious ice cold treats for the kids this summer
This week on Get Nourished, Luke Hines and Zoe Bingley-Pullin are cranking up the summer heat with these deliciously healthy icy treats for the kids to enjoy.
Get inspired with these yummy and easy snacks for the kids this summer to help support their development and growth.
A healthy treat with a deliciously sweet edge, Luke’s banana pops are loaded with core nutrients such as potassium and tryptophan for a boost in bone health, cognition and energy. Plus, it helps keep the kids fuller for longer.
Great for kids of all ages, the nuts in this recipe can be swapped out for oats and seeds to accommodate a nut allergy.
Try these fun-to-prepare ice cold treats by Luke Hines and Zoe Bingley-Pullin, as seen on Get Nourished on The House of Wellness TV show.
Luke Hines’ Bangin’ Banana Pops
3 large, ripe but firm bananas
80 g (1/2 cup) roughly chopped peanuts, toasted
10 g (1/2 cup) freeze-dried strawberry or raspberry chunks
30 g (1/2 cup) shredded coconut, toasted
500 g (2 cups) melted dark chocolate (85% cacao minimum)
6 wooden ice-cream sticks (paddle pop style)
Peel each banana, cut them in half crosswise and insert an ice-cream stick into the cut end of each half. Place on a tray lined with baking paper, cover with plastic wrap and freeze for four to six hours, or until just frozen. This will help to set the chocolate in the later stages.
Set up four shallow bowls for a dipping station. Place the melted chocolate in the first bowl, followed by peanuts in one, the freeze-dried strawberry chunks in another, and the toasted coconut in the fourth bowl.
Dip each frozen banana in the melted chocolate to cover almost completely, leaving just a short part of the base out, then place back on the baking paper before scattering on the toppings. You can go rough and rustic by mixing up the toppings, or make a couple of each respective flavour.
Once you’re happy with your topping decorations, return the banana pops to the freezer to set completely. They don’t take long to thaw – if you let them sit at room temperature for five minutes or so, they’ll be ready to bite into.
Zoe Bingley-Pullin’s Fruit and Avocado Yoghurt Ice Blocks
1 cup natural yoghurt
1/2 avocado, pip and skin removed
1/2 cup strawberry purée
1 tbsp raw honey
1/2 tsp cinnamon
Add all the ingredients in a food processor, and blend until smooth.
Pour the mixture into ice block moulds and freeze until firm.