Monkey around with this lolly that your little one will love. You can add a couple of spoons of Nutella, peanut butter or oat bran to the mix if you want some added flavour or texture
Put the bananas, lemon juice, cream, milk, vanilla, and maple syrup or honey in a food processor and blend until smooth.
Pour the mixture into your ice-lolly moulds, leaving 5mm at the top to allow the mixture to expand when it freezes. Insert the lolly sticks and freeze.
To cap the frozen lollies with chocolate, make sure the lolly is frozen hard. Put 100g chocolate and 1 tablespoon vegetable or coconut oil (the oil prevents the chocolate from cracking when frozen) in a heatproof bowl set over a saucepan of gently simmering water.
Stir the chocolate until melted and smooth (and stir in chopped nuts or coconut or flavourings such as orange zest at this stage if you like).
Remove from the heat and allow to cool to room temperature.
To coat a lolly in chocolate, make sure the lolly is frozen hard before dipping it in. You can refreeze it on waxed paper until firm, or eat it straightaway.
This recipe is taken from Ice Kitchen: 50 Ice Lolly Recipes by Cesar and Nadia Roden (Quadrille, £12.99). Photography by Adam Slama
This is sweet and tangy with a subtle undercurrent of lime. The raspberry seeds haven't been strained out, but if you think your toddler will prefer a smooth, silky texture push the mixture through a fine sieve before sieving