Satisfy your sweet tooth with Chocolate Nice Cream! It's vegan, sugar-free, and takes only 5 minutes to whip up. Say goodbye to dairy but hello to creamy delight!
Place frozen ripe banana into a high-speed blender. And blend scraping down the sides as needed. Blend until smooth and creamy.
Next add cocoa powder, peanut butter, almond milk and blend all ingredients until very smooth.
Pour into a loaf tin or a small container top with some chocolate chip and roasted chopped peanuts.
Cover and freeze for 2 to 3 hours or until it's firm enough to be scooped with an ice cream scoop.
If you freeze it longer than a few hours, the mixture will become firm. In this case, let it sit at room temperature for 30-60 minutes.
Scoop out and serve topped with more chocolate chips and chopped peanuts and some chocolate syrup drizzle.
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Notes
Use Overripe Bananas: Choose ripe bananas with brown spots for natural sweetness and a creamy texture. The riper, the better.
Slice and Freeze: Slice the bananas into even pieces before freezing. This ensures easy blending and a smoother consistency.
Don't Rush Blending: Blend the frozen banana slices patiently. It may take some time to achieve a creamy, ice cream-like texture. Pause and scrape down the sides as needed.
Serve Immediately: Nice cream is best served immediately for a soft-serve texture. If you want a firmer consistency, you can freeze it for a short time.