These Chocolate Covered Nice-Cream Scoops are based on an original recipe I saw on Fooduzzi. I reduced the sugar a little bit to be more diabetes-friendly, and decreased the serving size, as well as added a little cinnamon spice. You can play with the flavoring however you like, and even add in different kinds of frozen fruit.
3 frozen bananas, sliced
2 Tbsp all natural peanut butter (optional)
1/2 tsp cinnamon
4 Tbsp refined coconut oil, melted
1/2 cup unsweetened cocoa powder
2 tsp maple syrup
3 Tbsp puffed quinoa (optional)*
For the Nice-Cream:
Add bananas to a food processor and process for 4-5 minutes, scraping down sides occasionally, until it is creamy like ice cream. Add cinnamon and peanut butter (if using) and process for 10-15 more seconds. Using an ice cream scoop, scoop nice-cream onto a foil lined baking sheet and place in freezer for 30-45 minutes.
For chocolate coating:
Combine all ingredients except puffed quinoa in a deep bowl and stir until a smooth consistency is reached. (If you want some crispy texture to your ice cream, stir in the puffed quinoa. Not sure how to puff quinoa? Check out this tutorial from Well Plated.)
Bringing it all together:
Remove nice-cream scoops from freezer. Using a fork, gently dip in chocolate coating and cover fully. Place on a new sheet of foil. Repeat until all scoops are covered. Enjoy immediately, or return to the freezer.