Chocolate-Almond "Nice" Cream
3 hr 20 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
4 tsp, toasted
- Cut the bananas into 1-inch chunks and place in a large zip-close plastic freezer bag. Seal and freeze until frozen solid, 2–3 hours.
- Place the frozen bananas in a food processor; puree, scraping down the sides of the bowl with a rubber spatula. Add the vanilla extract and pulse to combine. Add the chocolate chips and pulse until just combined. Serve immediately or, for firmer texture, transfer to a container and freeze until ready to serve; allow to soften about 10 minutes at room temperature. Serve garnished with almonds.
- Serving size: about 1/2 cup with 1 tsp almonds