Chocolate Peanut Butter Banana ‘Nice’ Cream (by Victoria Myers)
2 bananas, peeled, cubed and then frozen (for at least 8 hours)
1-2 Tablespoons peanut butter
1 Tablespoon cocoa or cacao powder
1/4-1/2 cup milk of choice (I used carton coconut milk)
Toppings: cacao nibs, sprinkles, dark chocolate, fruit, nuts, peanut butter
Optional dark chocolate shell: 1/4 of a dark chocolate bar, 1 teaspoon coconut oil
1. In a large food processor or blender, place the frozen banana cubes and pulse until bananas become a frozen, liquid consistency.
2. Add peanut butter, cacao powder and 1/4 cup of milk and pulse until well combined and resembles a frozen custard or ice cream consistency.
3. For optional dark chocolate shell: In a small pot on medium low heat. Add the dark chocolate and coconut oil and stir until melted and well combined.
4. Time to eat! Spoon the banana nice cream into a bowl, drizzle the dark chocolate shell on top and allow it to sit for 1-3 minutes to allow the shell to harden (you can place in the freezer if you would like it to harden quicker). Add toppings of choice and enjoy (serves 2)!