I confess, I have a problem. I am addicted to Nobbly Bobblys. So to save myself from myself I’ve created my own version. These are divine! For me they hit that Nobbly Bobbly spot but with way less guilt! They’re dairy, gluten and sugar free (if you want them to be – with the exception of those little sugar balls on the outside which if you didn’t want to use you could substitute with desiccated coconut or chopped nuts or something instead :)). I didn’t use any sweetener in the chocolate coating as I find the sugar balls and natural sweetness of the n’ice cream is enough for me but its personal preference so if you want it a little sweeter then I’ve added the details below.
These are easy but take a little time. You are going to need quite a few frozen bananas and some lolly sticks. I got mine from Amazon but places like Lakeland or other baking stores will have them, and you may also find them in craft stores. If you have a lolly mould you can use this for the first layer too (I tried using a mould and moulding them without – both worked).
This amount made me 4 pretty large Nobbly Bobblys and I had some n’ice cream and chocolate to spare for a quick pud afterwards but it will depend how big you make them.
You will need:
For the chocolate layer
4 frozen bananas
4 tbsp Cocoa powder
For the Strawberry layer
4 frozen Bananas
4 large ripe Strawberries
6 – 10 Raspberries (you can use more strawberries instead, I just like the colour and flavour the raspberries give)
For the chocolate coating
1/2 cup Coconut oil (melted)
1/3 cup Cocoa powder
Optional – 1/4 cup Coconut syrup/ maple syrup/ rice malt syrup / any liquid sweetener
Sugar balls or dessicated coconut or nuts etc (if using sugar balls you’ll need at least a full pot, probably two if you’re as messy as me 😉 )
First clear some space in your freezer and find a suitable tray to lay the ice creams on. Cover it in baking paper and have your ice cream sticks handy.
Start with the chocolate layer. Pop the bananas and cocoa into a high speed blender (I use my vitamix) and blitz until you get a smooth consistency – you will need to do it in bursts and keep stirring in between. Remove from the blender and then as quickly as you can mould your first layer around the lolly sticks (Or in the mould if you’re using one). Place on the tray and in to the freezer. Leave for at least an hour. If they’re s bit messy don’t worry you can tidy them up with a knife before the next layer goes on.
Next make the strawberry layer. Pop the bananas, strawberries and raspberries into the blender. Blitz until smooth. You will need to work quickly now. Remove the frozen chocolate layer from the freezer (tidy them up if you want to) and using a spatula add a layer of the strawberry n’ice cream all over and then pop back on the tray and get them back in the freezer for another 40 mins or more.
Once they’re frozen you can coat them. Mix the coconut oil and cocoa powder together with a fork or whisk (add the sweetener if you want to). If the coconut oil is very hot allow it to cool a little – it will stay liquid for ages so there’s no rush. Place on one side and pour your sugar balls (or whatever you are using) into a tray or plate and have it handy. It’s best to work with one lolly at a time as they melt so fast. Warning this may get messy 🙂
Take your lolly and spoon the chocolate over one side and immediately press in it the sugar balls (or pour them over the top). Repeat over the whole lolly then get it straight back in the freezer on the tray asap. Do this for all your lollies.
Allow to freeze initially for at least 20 – 30 mins on the tray and then you can transfer them to a Tupperware box to keep them in the freezer until you want to eat them! Then enjoy!