- 2 banana, chopped and frozen overnight
- 3/4 cup unsweetened almond milk
- 1 tbsp Nutella Hazelnut Spread
1. Blend frozen bananas, milk and butter on high until smooth. Adjust almond milk to consistency preferred.
2. Freeze in container for 2-3 hours until firm. Longer for firmer ice cream.
* TIP: The less almond milk the firmer the ice cream. Depending on firmness, may not need to freeze. Pictured over oats.