Chocolate Nice Cream
By Dani Taylor
1 tablespoon almond milk
1/2 teaspoon vanilla
2 cups (300g) sliced banana, frozen
1/4 cup (20g) cocoa
To prep the bananas, slice thinly and spread on a parchment-lined sheet pan, freeze until solid, then transfer to a zip-top bag until time to use.
Place the almond milk and vanilla in a high-powered blender, then add the banana and cocoa.
Blend, using a tamper if you have one, to press the banana into the blades. When the mixture is smooth, serve immediately or transfer to a storage tub and freeze for up to two days.
Serves: 2 | Serving Size: 1/2 cup
Nutrition Facts (per serving): Calories: 174, Total Fat: 2g, Carbohydrate: 40g, Protein: 4g