Coffee Nougat Popsicle

Prep Time: 15 minutes

Cook Time: 8 hours

Coffee Nougat Popsicle


  • 2 frozen bananas
  • 2 tablespoon of smooth hazelnut butter
  • 1 tablespoon of maca powder
  • 1 tablespoon of Linwoods Hemp Protein + powder
  • 1 teaspoon of maple or date syrup
  • A dash of almond milk if your blender or food processor is struggling to blend
  • About ¼ cup of brewed cold black coffee


  1. To make the ice lollies just add the banana into a blender or food processor and add all the remaining ingredients.
  2. Blend for a minute or so until you have a creamy and completely smooth consistency. If your blender is struggle just add in some almond milk.
  3. To assemble the ice lollies: Fill up some ice lolly moulds with about 1 teaspoon each of black coffee.
  4. Add a bit of the hazelnut icecream and top with more black coffee (about another teaspoon or less)
  5. Repeat the process until the ice lolly mould is filled to the top.
  6. Place the ice lollies to set in the freezer for at least 8 hours or overnight.
  7. To pop the ice lollies out of the mould just place them under some warm water.
  8. Drizzle the melted dark chocolate on top and sprinkle with the cacao nibs.
  9. Store them in the freezer for a couple of weeks.