Magnums but make it matcha? Yes please! These are the ultimate creamy, dreamy treat as the weather gets warmer. With bananas and coconut cream for a smooth base, and a crunchy pistachio topping over Collagen Matcha Latte-infused white chocolate for a sneaky beauty boost. Perfect for when you need a cool, indulgent snack that’s secretly packed with good stuff!
350 g white chocolate (made using natural ingredients)
80 g chopped pistachios
'Magnum' style ice cream moulds
Method
1. Add banana, coconut cream and maple to a blender, blitz to combine, pour into moulds with paddlepop sticks, then freeze for 4+ hours until frozen.
2. Melt white chocolate over a double boiler, add matcha powder, stir to combine, then add pistachios, stir to combine. All to cool slightly before dipping. Pour into a jug.
3. Remove pops from moulds, then dip into the white chocolate mixture. Allow excess to drip back into the jug, then place on a chilled plate. Place pops back into the freezer to set.
1. Add banana, coconut cream and maple to a blender, blitz to combine, pour into moulds with paddlepop sticks, then freeze for 4+ hours until frozen.
2. Melt white chocolate over a double boiler, add matcha powder, stir to combine, then add pistachios, stir to combine. All to cool slightly before dipping. Pour into a jug.
3. Remove pops from moulds, then dip into the white chocolate mixture. Allow excess to drip back into the jug, then place on a chilled plate. Place pops back into the freezer to set.
Matcha White Chocolate Magnum Pops
With Collagen Matcha Latte
Easy peasy
8-12
4 hours 30 mins
Magnums but make it matcha? Yes please! These are the ultimate creamy, dreamy treat as the weather gets warmer. With bananas and coconut cream for a smooth base, and a crunchy pistachio topping over Collagen Matcha Latte-infused white chocolate for a sneaky beauty boost. Perfect for when you need a cool, indulgent snack that’s secretly packed with good stuff!
350 g white chocolate (made using natural ingredients)
80 g chopped pistachios
'Magnum' style ice cream moulds
Method
1. Add banana, coconut cream and maple to a blender, blitz to combine, pour into moulds with paddlepop sticks, then freeze for 4+ hours until frozen.
2. Melt white chocolate over a double boiler, add matcha powder, stir to combine, then add pistachios, stir to combine. All to cool slightly before dipping. Pour into a jug.
3. Remove pops from moulds, then dip into the white chocolate mixture. Allow excess to drip back into the jug, then place on a chilled plate. Place pops back into the freezer to set.
1. Add banana, coconut cream and maple to a blender, blitz to combine, pour into moulds with paddlepop sticks, then freeze for 4+ hours until frozen.
2. Melt white chocolate over a double boiler, add matcha powder, stir to combine, then add pistachios, stir to combine. All to cool slightly before dipping. Pour into a jug.
3. Remove pops from moulds, then dip into the white chocolate mixture. Allow excess to drip back into the jug, then place on a chilled plate. Place pops back into the freezer to set.
