Dark Chocolate Almond Nice Cream Bars
Summer afternoons are always better with a frozen treat! These Dark Chocolate Almond Nice Cream Bars by Healthy Holme will satisfy any sweet tooth. Simple 4-ingredient almond butter nice cream is poured into a dark chocolate shell, then topped with chopped almonds for a little extra crunch and finished with more almond butter and chocolate.
- Author
- Stephanie Niemis
- Servings
- Makes 8 nice cream bars
- Category
Easy
- Cuisine
Ice Cream
Ingredients
- 1½ Cups Palenque 70% Dark Chocolate, melted
- 1 Cup almond butter + 2 tbsp. for garnish
- 2 Bananas
- 1 ½ Tsp Pure Vanilla Extract
- ¾ Cup almond milk
- ¼ Cup almonds, chopped
- Special Equipment: Silicone mold *See recipe notes
Directions
- Melt the Palenque Dark Chocolate in the microwave, stirring every 30 seconds. **See recipe notes
- Cover the bottom and sides of your silicone ice cream mold(s) with the melted chocolate. Place in the freezer for 2 minutes to harden.
- Add a second coat of chocolate to the sides of the mold(s), making sure you can’t see the mold through the chocolate. Place in the freezer again for another 2 minutes.
- In a blender, blend together the almond butter, bananas, vanilla, and almond milk. Pour mixture into the molds.
- Add the chopped almonds and drizzle on the 2 tbsp. almond butter and remaining chocolate. Place back in the freezer for about an hour.
- Gently remove bars from the molds and enjoy!