Banana-chocolate chip nice cream
4 large, ripe
semi-sweet chocolate chips
2 Tbsp, toasted
- Peel bananas; cut into 1-inch chunks and place in zip-close plastic freezer bag. Seal and freeze until frozen solid, at least 2 to 3 hours.
- Place bananas in food processor; puree, scraping down sides with rubber spatula. Add vanilla and pulse to combine. Transfer to bowl and stir in chocolate chips. Sprinkle each serving with 11⁄2 teaspoons toasted almonds. Serve immediately.
- Serving size: 1⁄2 cup “ice cream” and 11⁄2 teaspoons almonds