Dark Chocolate Almond Nice Cream Bars•
Posted on August 05 2022
Rated 5.0 stars by 1 users
Makes 8 nice cream bars
Summer afternoons are always better with a frozen treat! These Dark Chocolate Almond Nice Cream Bars by @healthyholme 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. Enjoy!
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!
*This particular recipe yields eight 4.5" x 1.5" x 0.8" nice cream bars with the mold Stephanie used, so keep in mind if you use another size mold the yield might not be exactly the same. The exact silicone mold Stephanie used for this recipe can be found here.
**For more instructions on how to temper chocolate in the microwave, check out our blog post here.
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