½ cup original almond milk (we used Pacific Organic original)
1½ TBSP peanut butter
2 TBSP cocoa powder, unsweetened
½ TBSP honey
pinch of cinnamon
Toppings
½ cup frozen strawberries
pinch of sugar, optional
½ TBSP water
1 TBSP toasted sliced almonds, no salt
Instructions
Combine all ingredients listed for ‘Ice Cream’ in a blender, blend until completely mixed with the texture of a smoothie. (This can be eaten as is or for a firmer more ice cream like frozen texture put the ice cream in a sealed container into the freezer for 2-3 hours.)
For toppings: Puree the frozen (or fresh if they’re available) strawberries with a little water and an optional pinch of sugar, if desired to make a little sweeter. Put in fridge to thicken up a little while ice cream freezes.
When ready to eat, top ice cream with a tablespoon drizzle of strawberry puree and a tablespoon of salt free toasted almond slices.
Nutrition Information
Serving size: ½ cup Calories: 151 Fat: 5 g Saturated fat: 1 g Carbohydrates: 28 g Sugar: 14 g Sodium: 33 mg Fiber: 4 g Protein: 4 g Cholesterol: 0 mg
Recipe by Nutrition Twins at https://www.nutritiontwins.com/peanut-butter-banana-split/