⏳ Yield & Time

Yield: 6 servings

Preparation Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

🍽 Ingredients

• 1 cup Gingersnap Cookies
• 1/4 cup Melted Butter
• 1 1/4 cups Heavy Cream
• 1/2 cup Granulated Sugar
• 1/4 cup Cornstarch
• pinch Salt
• 1 tsp Vanilla Extract
• 1 cup Mashed Ripe Bananas

📖 Instructions

1. Let's start with the crust! Crush 1 cup (120g) of gingersnap cookies into fine crumbs using a food processor or by placing them in a ziplock bag and bashing them with a rolling pin. If you do it by hand, don't tell anyone I suggested that. It's like a very frustrating workout. You really wanna use the food processor.
2. Next, in a medium bowl, combine the crushed gingersnaps with 1/4 cup (50g) of melted butter. Mix until the crumbs are evenly moistened—you want them to be sticky, not soggy. Don't cry if your gingersnaps are giving you trouble; it might be your food processor.
3. Now, divide the crust mixture evenly among your popsicle molds, pressing it firmly into the bottom of each mold. Make sure to get an even layer. Don't press too hard or the crust will stick to the bottom of the mold.
4. Set the molds aside while you make the creamy filling. Because who can resist a good creamy filling?
5. In a medium saucepan, whisk together 1 1/4 cups (250g) of heavy cream, 1/2 cup (100g) of granulated sugar, 1/4 cup (20g) of cornstarch, and a pinch of salt. Make sure your whisk is nice and clean, or you'll end up with weird clumps. I learned this the hard way once—my cream filling looked like little tiny aliens.
6. Cook over medium heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon. This takes about 5-7 minutes, it's a bit like a workout for your arm, but trust me, it's worth it.
7. Remove the saucepan from the heat and let the mixture cool slightly. Then, using an immersion blender, carefully blend in 1 teaspoon of vanilla extract and 1 cup (227g) of mashed ripe bananas. If you don't have an immersion blender, you can use a regular blender but be careful to avoid spills.
8. Spoon or pour the banana cream filling into your popsicle molds, filling them up to the top. Gently tap them on the counter to remove any air bubbles. This is your moment of Zen.
9. Insert popsicle sticks into the molds and freeze for at least 6 hours, or preferably overnight, until completely solid. I've tried using the microwave method before, and the filling is never evenly frozen. It's just sad.
10. Once frozen, run the molds under warm water for a few seconds to loosen the pops. Gently pull them out of the molds and enjoy immediately, or store them in the freezer for later.
11. Before serving, let them sit at room temperature for a few minutes to soften slightly if desired. If you don't like overly frozen desserts, this is very important.

📝 Notes

• Make sure your bananas are ripe for optimal sweetness.
• Feel free to add a pinch of cinnamon or nutmeg to the filling for a warm spice flavor.
• If you don't have gingersnap cookies, you can experiment with graham crackers or other cookie crumbs.
• If you want to make these even more impressive, you can drizzle melted chocolate over the pops after they're frozen, before you serve them!