Banana Hazelnut Espresso Ice Cream Pops Recipe

If you enjoy mini desserts or treats on a stick, you’ll love these Banana Hazelnut Espresso Ice Cream Pops. They’re quick to make, dairy-free if you skip additions, and perfect for serving after a BBQ or as a Father’s Day treat.

When I first discovered the one-ingredient banana “nice cream” method, I stopped pulling out my ice cream maker attachment and began making frozen banana desserts constantly. It only takes ripe bananas, it’s no-churn, and the texture is surprisingly creamy. It’s simple, versatile, and delicious.

My partner was just as happy to free up freezer space and enjoy a dairy-free dessert that can be whipped up in minutes. He often brings home a bounty of bananas, so we usually have plenty frozen and ready for a quick snack or after-dinner treat.

The base is incredibly adaptable. I often mix in other frozen fruit (pineapple, berries, cherries), swirl in melted chocolate or cocoa, stir in matcha or espresso, and fold in nuts for texture. For these pops, espresso and hazelnuts pair beautifully with banana’s natural sweetness.

I decided to recreate a chocolate-covered bar I’d been craving, but in a homemade, banana-based version. The results were so good I regretted making only four pops. The banana mixture softens quickly when out of the freezer, so working on a chilled surface helps—use the metal baking sheet the molds were frozen on to slow melting while you assemble.

These pops are a fun, impressive treat that require minimal ingredients and little hands-on time. Below is the full ingredient list and method to recreate them at home. Keep your bananas well frozen and have your molds chilled for best results.

I Sugar Coat It

Banana Hazelnut Espresso Ice Cream Pops

Easy banana ice cream flavored with espresso and hazelnuts, dipped in chocolate and finished with a drizzle and chopped hazelnuts.

Print Recipe

Prep Time 12 hours hrs

Total Time 12 hours hrs

Servings: 4

Course: Dessert

IngredientsMethod

Ingredients

Ice Cream

• 2 ripened bananas peeled, sliced and frozen
• 1 teaspoon espresso powder
• 1 tablespoon coconut cream optional — makes the ice cream smoother and richer
• ¼ cup hazelnuts roasted and coarsely chopped

Chocolate Shell

• 1 cup milk chocolate use your favorite melting chocolate or chocolate callets
• 1 tablespoon coconut oil

Garnish

• melted chocolate for drizzling a small amount of a lighter or contrasting chocolate
• chopped roasted hazelnuts, for sprinkling

Method

Ice Cream

1. Thinly slice ripe bananas and freeze them overnight, or for at least 3 hours.
2. Place the frozen banana slices into a high-quality food processor or blender.
3. Pulse initially to break up the bananas, then allow the machine to run until the mixture becomes smooth and creamy. Time varies by equipment; mine took about 6 minutes.
4. Add the espresso powder and coconut cream, processing briefly to combine.
5. Add the chopped hazelnuts and pulse a few times to distribute them evenly through the banana mixture.
6. Use a spatula to press the banana ice cream into popsicle molds.
7. Insert sticks, place the molds on a baking sheet, and freeze for at least six hours or overnight for best results.

Chocolate Shell

1. Place the milk chocolate in a microwave-safe bowl (a glass container works well for dipping).
2. Melt the chocolate in 30-second intervals in the microwave, stirring between intervals. Once smooth, stir in the coconut oil and let the mixture cool slightly so it thickens but remains dip-able.
3. Melt a small amount of the lighter chocolate for drizzling; this only needs about 30 seconds.

Assembly

1. Remove pops from molds one at a time. Quickly dip each pop into the cooled chocolate and place it immediately on a cold surface (the baking sheet you froze them on works well).
2. Drizzle the lighter chocolate over the coated pops and sprinkle with chopped hazelnuts before the chocolate sets.
3. Return the finished pops to the freezer until ready to serve.