Dark Chocolate Almond Nice Cream
![Dark Chocolate Almond Nice Cream](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/icecream_3378547104.jpg)
![](/system/user_files/Images/Splenda%202%20Small.jpg)
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- Prep time
- 5 min
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- Cook time
- 10 min
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- Servings
- 4 Servings
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- Serving size
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1/2 Cup
Ingredients
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bananas (large size, cut into 1-inch chunks and frozen [heaping 2 cups frozen banana chunks])
- 2 whole
- 2 whole
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unsweetened cocoa powder
- 6 tbsp
- 89 g
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Splenda® Granulated Sweetener
- 3 tbsp
- 44 g
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salt
- 1/8 tsp
- 1 g
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pure vanilla extract
- 2 tsp
- 10 g
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almond butter
- 1 tbsp
- 15 g
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sliced almonds
- 2 tbsp
- 30 g
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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.
Reviews
Write a Review-
Wow, this is a great alternative to ice cream! Healthy and delicious. My only recommendation is a little less cocoa/cacao powder as 6 tbsp made it just a bit too chocolatey for me.