Maple almond nice cream
Place the bananas in freezer-proof container and freeze. Leave until frozen (depending on your freezer this could take a few hours or leave overnight).
When you are ready to make the nice cream, roughly chop the Snack Almonds and set to one side.
Cover a plate with grease proof baking paper and set to one side.
To make the frozen bananas easier to remove from the container, take them out of the freezer and allow them to defrost for 10 minutes while you make the maple almonds.
Gently heat a medium sized frying pan, pour in the maple syrup and watch until tiny bubbles start to appear on the surface. Tip in the chopped Snack Almonds; bring to a gentle simmer making sure that all the almonds are covered in the maple syrup. Heat for 5 minutes until the maple syrup starts to thicken and set. Remove from the heat, tip the almond and maple syrup mix onto the covered plate and place in the fridge to cool and harden.
Meanwhile, break up and add the frozen bananas, vanilla extract and Almond Breeze® to a high-powered blender or food processer. Using a slow setting, carefully ease the bananas round – using the blender stick – until it becomes smooth and creamy.
Break up the cold maple almonds into small bite-sized pieces and add ¾ of them to the blended bananas and gently pulse until combined. Then add the chocolate pieces and briefly pulse into the mix.
Spoon the blended banana mix into a freezer safe container, scatter over the remaining maple almonds, cover and return to the freezer until fully set.
Remove the maple and almond nice cream from the freezer 20 minutes before serving.
Melt the other 40g of dark chocolate either in a microwave or over a bain-marie.
Scoop the maple almond nice cream into bowls or ice cream cones and drizzle with the melted chocolate.
Once made, keep in the freezer and use within 2 weeks.