Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
3. Step
In a tall glass or mixing cup, add Greek yogurt and almond milk, and mix together. If the texture is too thick, add more almond milk until the coating is silky.
4. Step
Place cookie crumble onto a plate. Dip the bananas into the yogurt coating, then roll or sprinkle on toppings.
5. Step
Place bananas in freezer until the coating has hardened.
