Dark Chocolate Almond Nice Cream


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- Servings
- 4 Servings
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- Serving size
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1/2 Cup
Ingredients
- bananas (large size, cut into 1-inch chunks and frozen [heaping 2 cups frozen banana chunks])
- 2 whole
- 2 whole
- unsweetened cocoa powder
- 6 tbsp
- 6 tbsp
- Splenda® Granulated Sweetener
- 3 tbsp
- 3 tbsp
- salt
- 1/8 tsp
- 1/8 tsp
- pure vanilla extract
- 2 tsp
- 2 tsp
- almond butter
- 1 tbsp
- 1 tbsp
- sliced almonds
- 2 tbsp
- 2 tbsp
Directions
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In a food processor, pulse bananas, half of the cocoa powder, Splenda Sweetener, and salt until pea-sized chunks form. Add vanilla extract and the rest of the cocoa powder. Continue to pulse. Mixture will gather and form a frozen soft-serve ice-cream consistency. Drizzle in almond butter and pulse twice more.
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Scoop into bowls and serve topped with almonds or stir in almonds. Place in a freezer-safe container and enjoy within 3 days.
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Note: Toast almonds for a deeper, delicious flavor. Keep sliced bananas in a zip top bag in the freezer to have them ready on hand for making nice cream any time.