▢¼ cup dry roasted peanuts (I used lightly salted peanuts)
Instructions
Roughly chop bananas and add to food processor or high-powered blender (I used my VitaMix). Process until chopped into small pieces and then continue to process on low until mixture becomes thickened and smooth, with no more chunks. (Scrape down sides of processor or use Vitamix tamper as necessary.)
Add cocoa powder and peanut butter powder and process/blend until thoroughly incorporated.
Add 3 tablespoons chopped peanuts and process/blend just until mixed.
Add mixture to freezer friendly container. Cover and place in freezer until firm, 1-½ to 2 hours. (Less time for a softer consistency and more time for harder nice cream.)
Divide evenly among 4 dessert glasses (about ½ cup each) and top with remaining chopped peanuts. Store any leftover “nice” cream in a freezer friendly covered container in the freezer. When serving, you may need to remove container from freezer and let sit at room temperature before scooping.
