Chocolate & Double-Peanut Nice Cream
2 hr 10 min
Powdered peanut butter and chopped dry-roasted peanuts give this nice cream loads of toasty nut flavor. To keep the mixture creamier once frozen, we don’t add any milk or other liquid; this means it’ll take longer to puree to a smooth consistency in the food processor. Be patient, and stop occasionally to scrape down the sides of the bowl until you get to the desired texture.
3 medium, frozen, chopped
Powdered peanut butter
Unsweetened cocoa powder
Unsalted dry roasted peanuts
¼ cup(s), finely chopped and divided
- Place the bananas in a food processor. Pulse until finely chopped, then process on low speed until smooth, stopping as needed to scrape down the sides of the bowl. Add the powdered peanut butter and cocoa; process until well combined. Add 3 tablespoons peanuts; pulse to combine.
- Spoon the mixture into a freezer-safe container. Freeze until firm enough to scoop, about 2 hours. Sprinkle with the remaining peanuts.
- Serving size: ½ cup nice cream and ¾ teaspoon peanuts