Banana Pops

Method

1. Peel, chop and freeze the bananas in a storage container or snap lock bag for 3-4 hours until frozen.  
2. Place bananas in a food processor or blender. Process or blend until chopped. Add the custard and ice-cream and process until smooth and creamy. Add a few drops yellow food colour, process to combine. Divide mixture evenly among 16 ice-pop moulds (50ml-capacity). Insert sticks. Freeze 8 hours or overnight. 
3. Dip the moulds in a bowl of warm water for a couple of seconds to remove the banana pops. Place on a tray lined with baking paper. Freeze for 15 minutes. Serve.