Instant Chocolate Almond Ice Cream
- 4 medium banana
- 1/3 cup almond butter
- 1/4 cup cocoa powder, unsweetened
- 3 tablespoon almonds, sliced
Break frozen bananas in half and place in bowl of food processor.
Pulse for about a minute, or until the bananas have a crumbly texture.
Add the almond butter and cocoa powder and replace the cover.
Blend for another minute, or until the texture is uniformly smooth.
Serve immediately with toasted almonds or freeze individual scoops on parchment paper until ready to serve.
Calories: 270kcal | Carbohydrates: 35g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Sodium: 4mg | Fiber: 8g | Sugar: 16g