Chocolate-almond "nice" cream
3 hr 22 min
Pureed, frozen bananas form the base of this ice cream-inspired recipe. It's best to use bananas that are ripe but not bruised or browned. Get creative with your flavors by swapping in different types of chocolate chips, coconut, or chopped dried fruit.
4 large, ripe
Mini semisweet chocolate chips
½ tbsp(s), toasted
- Peel bananas; cut into 1-inch chunks and place in large zip-close plastic freezer bag. Seal and freeze until frozen solid, 2-3 hours.
- Place bananas in food processor; puree, scraping down side with rubber spatula. Add vanilla and pulse to combine. Serve immediately, or for firmer texture, transfer mixture to a container and freeze until ready to serve; allow to soften about 10 minutes at room temperature.
- Use rubber spatula to stir min-chocolate chips into pureed mixture, then top each serving with 1/2 tablespoon sliced toasted almonds.
- Serving size: 1/2 cup and 1/2 tablespoon almonds.