• 1 large ripe banana (190g)
• 1½ cups milk
• ¼ cup Milo
• 6 wooden ice-cream sticks
• 1 cup dark baking melts
• 40g copha, chopped
Peel and chop banana. Place in a blender with milk and Milo. Blend until smooth.
Pour into six 125ml-capacity paper cups. Place on a small tray. Freeze for about 4 hours, or until starting to freeze. Insert sticks. Freeze overnight.
Place chocolate and copha in a medium heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Remove from heat. Cool to room temperature.
Working with one ice-pop at a time, run mould under warm water for a few seconds to remove it. Dip the top third of the ice-pop in the melted chocolate. Hold for 30 seconds, or until set. Place on a tray lined with baking paper and freeze until ready to serve.