Banana Ice Cream with Chocolate Coating
1 hr 20 min
Frozen bananas on a stick, dipped in dark chocolate — dead simple and perfect for hot days. Kids love them.
dessertfor kidssummer
Halloween party snack that takes under 20 minutes. White chocolate ganache dyed blood red — creepy, easy, and genuinely delicious.
Instructions
- 1
Pour the cream into a small saucepan and bring it to a boil.
- 2
Pull the pan off the heat, add the chopped white chocolate, and stir until it's completely melted and the mixture is smooth.
- 3
Add the red food colouring a drop at a time, stirring until you get the colour you want.
- 4
Put the popped popcorn in a large bowl, pour the chocolate mixture over it, and fold everything together with a spatula so the popcorn is well coated.
- 5
Spread the popcorn out on a sheet of baking paper and leave it until the chocolate sets a little.
Per average serving
171
Calories
kcal
2.4
Protein
g
18
Carbs
g
10.5
Fat
g
1.1g
Fiber
12.1g
Sugar
22mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
171
Calories
kcal
2.4
Protein
g
18
Carbs
g
10.5
Fat
g
1.1g
Fiber
12.1g
Sugar
22mg
Sodium
Tips from the kitchen
- Pull the cream off the heat the second it boils. White chocolate scorches fast, and if the cream is too hot it can split when you add the chocolate.
- Chop the white chocolate small before you start. Big chunks take longer to melt and you'll end up stirring forever while the cream cools down.
- Add the food colouring one drop at a time and stir between each. Three drops gives you a deep blood red, but it deepens as it sets, so don't panic if it looks pale at first.
- Work quickly once the chocolate hits the popcorn. It starts setting as it cools, so fold it through right away while it's still pourable.
- Spread the popcorn in a single layer on the baking paper. Piled up, the middle stays sticky and the pieces clump into one big lump.
Ways to vary it
- Crush a couple of plain biscuits or pretzels and scatter them over the popcorn before the chocolate sets, for a bit of crunch and salt.
- For a non-Halloween version, skip the red and use a few drops of another colour, or leave the chocolate white and add a pinch of flaky salt on top.
- A handful of candy eyeballs pressed into the wet chocolate makes it look properly creepy for a kids' party.
Storage & leftovers
Keep it in an airtight container at room temperature for up to 3 days. The fridge makes the chocolate sweat and turns the popcorn soft, so skip it. Don't freeze this one, and there's no reheating involved since you eat it cold and set.
What to serve with it
Set it out in a big bowl next to some other Halloween finger food and a jug of orange punch or apple juice for the kids.
UC
By Untrained ChefPublished 18 May 2026 · Updated 11 July 2026
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