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Daphne Oz Frozen ‘Cookie Dough’ Pops

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ingredients

Frozen ‘Cookie Dough’ Pops
•5 bananas (peeled)
•2 teaspoons vanilla extract (divided)
•1/2 cup mini chocolate chips (divided)

directions

1In the bowl of a food processor, add 2 1/2 bananas with 1 teaspoon of vanilla extract and pulse until smooth. Remove to a liquid measuring cup and stir in 1/4 cup mini chocolate chips. Divide the batter evenly into the 10 popsicle molds (batter will come halfway up the mold).
2Place in the freezer for 30 minutes.
3Meanwhile, using the same food processor bowl, add the remaining 2 1/2 bananas and remaining vanilla extract and puree until smooth and remove to a bowl. Melt the remaining 1/4 cup chocolate chips in the microwave. Stir into the banana puree. Remove to a liquid measuring cup for easy pouring.
4Remove popsicle mold from the freezer. Divide the chocolate batter between the popsicle molds. Place back in the freezer for at least 4 hours or overnight. Before serving, remove from the freezer for 5 minutes and remove cookie dough pops from mold.

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One Comment

  • Sandra Bednarczyk says:

    Love many of the recipes but why aren’t the nutrition facts listed? I like to watch my carbs and I don’t try the recipes because of that. Could you possible include them with your wonderful recipes? I think people would like the information and you may sell more of your cooking books.

    Thank you for a wonderful cooking show. I watch it every chance I get.

    Sandy

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