You can start this the day before by pre-freezing the bananas. Simply peel and roughly slice the bananas, put on a tray or in a freezer proof plastic container and freeze overnight. This isn't an absolutely essential step it just means the finished pops get a bit of a head start on the freezing process so you get to enjoy them sooner!
If you skip freezing the bananas, go straight to making the crumble. Preheat the oven to 160 Fan / 180 C / 350 F / Gas 4 and line a baking tray with parchment or a silicon mat
Melt the coconut oil in a small saucepan or in a microwave and set aside
Mix the remaining crumble ingredients together in a large bowl then stir through the melted coconut oil until well incorporated
Spread out onto your tray into an even layer and put in the oven for 45 minutes, stirring half way through
Remove from the oven and leave to cool completely
When you're ready to make your ice-cream simply blitz the bananas with the almond milk in a food processor or blender.
Stir through the mincemeat then pour into your moulds or muffin tin, leaving a little room in each for the crumble
Sprinkle the crumble on top, pushing into the ice-cream. If using a muffin tin or something without 'handles' you'll need to push in the wooden lolly sticks. Here it really helps if you've used pre-frozen bananas! If you've not you may need to part freeze before inserting the sticks. Either way, freeze until firm
If you use a muffin tin as a mould you can help to ease them out of the tin by using a hot knife run round the edge to release
Recipe by The Cook & Him at https://www.thecookandhim.com/recipes/mincemeat-nice-cream-pops/