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Dark Chocolate Almond Nice Cream
5 min prep time
10 min cook time
4servings
Recipe by
Splenda®
Photo by
Splenda®
How to Make Dark Chocolate Almond Nice Cream
Who doesn’t love a delicious scoop of ice cream—or should we say, “nice cream”? Instead of dairy milk, the base of this decadent dessert is frozen bananas. Almond butter is included to pump up the creaminess and protein. Top with sliced almonds for extra protein and a crunch! And unlike regular ice cream, this one has no added sugars—it’s sweetened with zero calorie Splenda Granulated Sweetener!
5 min prep time
10 min cook time
4servings
1/2 Cup
Print Recipe >
Step-By-Step Instructions:
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In a food processor, pulse bananas, half of the cocoa powder, Splenda Sweetener, and salt until pea-sized chunks form. Add vanilla extract and the rest of the cocoa powder. Continue to pulse. Mixture will gather and form a frozen soft-serve ice-cream consistency. Drizzle in almond butter and pulse twice more.
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Scoop into bowls and serve topped with almonds or stir in almonds. Place in a freezer-safe container and enjoy within 3 days.
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Note: Toast almonds for a deeper, delicious flavor. Keep sliced bananas in a zip top bag in the freezer to have them ready on hand for making nice cream any time.
Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub. Learn more about Splenda.
Nutrition facts
4 Servings
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Serving Size
1/2 Cup
- Amount per serving Calories 130
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Total Fat
5g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 40mg
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Total Carbohydrate
23g
- Dietary Fiber 5g
- Total Sugars 9g
- Added Sugars 0g
- Protein 4g
- Potassium 420mg
- Phosphorous 110mg
Ingredients
banana(s) (large size, cut into 1-inch chunks and frozen [heaping 2 cups frozen banana chunks])
2 whole
unsweetened cocoa powder
6 tbsp
Splenda® Granulated Sweetener
3 tbsp
salt
1/8 tsp
pure vanilla extract
2 tsp
almond butter
1 tbsp
sliced almonds
2 tbsp
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