Chocolate PB Nicecream

• 2 bananas, chopped and frozen overnight
• 3/4 cup unsweetened almond milk
• 2 tbsp natural almond or peanut butter
• handful of dark chocolate chips

1. Blend frozen bananas, milk and butter in blended on high until smooth. 

2. Place in container and freeze at least 2-3 hours, longer for firmer ice cream. 

* TIP: Use less almond milk for firmer ice cream. If you use less almond milk you may not even need to freeze and can eat right away! 

* Try with different toppings! Of course my favorite is chocolate chips, but try with honey, fruit, nuts etc. Try on top of oatmeal or even in a parfait.