Stir together Splenda Sweetener and cashew milk in a small glass bowl and heat in the microwave for 30 seconds.
Add banana chunks to a food processor and pulse until pea-sized chunks form. Pour in cashew milk mixed with sweetener, vanilla, and kosher salt, and continue to pulse until mixture comes together. Drizzle in peanut butter and pulse a few more times. Mixture will gather together and form a frozen soft-serve ice-cream consistency.
Scoop into bowls and drizzle melted chocolate chips on top. Or, after adding melted chocolate, place in a freezer-safe container, and enjoy within 3 days.
Note
Use bananas that are at the peak stage for eating instead as opposed to overly ripe; overly ripe bananas may make the nice cream have too strong of a banana-flavour.
Almond butter may be used in place of peanut butter for a different, delicious flavour
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