Chocolate and almond nice cream
4 large, ripe, cut into 2.5cm chunks
vanilla bean extract, alcohol free
dark chocolate chips
¼ cup(s), (45g)
2 tbs, toasted
- Place bananas in a freezer bag. Seal and freeze for 2-3 hours or until frozen solid.
- Place frozen bananas in a food processor. Process until a puree (you’ll need to scrape down sides with a spatula several times). Add vanilla and process to combine. Transfer to a medium bowl and stir in chocolate chips. Serve immediately, or for a firmer texture or to make ahead, transfer mixture to a container and freeze until ready to serve. Allow to soften for about 10 minutes at room temperature. Serve sprinkled with almonds.