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Dark Chocolate Almond Nice Cream

Name: Dark Chocolate Almond Nice Cream
Prep time: 5 min
Total time: 10 min
Cuisine: Diabetes-Friendly Recipes
Ingredients: 2 large bananas, cut into 1-inch chunks and frozen (heaping 2 cups frozen banana chunks); 6 tablespoons unsweetened cocoa powder; 3 tablespoons Splenda® Granulated Sweetener; 1/16 teaspoon salt; 2 teaspoons pure vanilla extract; 1 tablespoon almond butter; 2 tablespoons sliced almonds

Makes 4 servings Calories 130 Prep Time 5 minutes Total Time 10 minutes Made with Splenda® Original Sweetener

Ingredients

2 large bananas, cut into 1-inch chunks and frozen (heaping 2 cups frozen banana chunks)

6 tablespoons unsweetened cocoa powder

3 tablespoons Splenda® Granulated Sweetener

1/16 teaspoon salt

2 teaspoons pure vanilla extract

1 tablespoon almond butter

2 tablespoons sliced almonds

Nutrition Info Per Serving

Serving Size: ½ cup nice cream

Calories	130
Total Fat	5g
Saturated Fat	1g
Cholesterol	0mg
Sodium	40mg
Total Carbs	23g
Dietary Fiber	5g
Sugars	9g
Added Sugars	0g
Protein	4g

Instructions

In a food processor, pulse bananas, half of the cocoa powder, Splenda Sweetener, and salt until pea-sized chunks form. Add vanilla extract and the rest of the cocoa powder. Continue to pulse. Mixture will gather together and form a frozen soft-serve ice-cream consistency. Drizzle in almond butter and pulse twice more.
Scoop into bowls and serve topped with almonds; or, stir in almonds, place in a freezer-safe container and enjoy within 3 days.

Note

Toast almonds for a deeper, delicious flavour
Keep sliced bananas in a zip top bag in the freezer to have them ready on hand for making nice cream any time