Homemade Banana Ice Cream with a Chocolate Layer

2 ripe bananas, sliced and frozen
8 g Bourbon vanilla paste (or if you want it entirely sugar-free, use natural vanilla paste)
15 g honey (or agave syrup)
60 g almond milk

Roast the almonds in a dry frying pan. Be careful, as they burn quickly. Pour them into a bowl and set aside.
Put the frozen banana slices into a blender, pour in the milk, add the honey and vanilla paste. Blend until creamy, then use a spoon to divide the mixture into three small bowls.
Break the chocolate into small pieces and place in a glass bowl. Melt in the microwave and drizzle over the ice cream.
Sprinkle the toasted almonds on top of the melted chocolate.
Consume immediately, and put whatever you eat later in the freezer.
If you put it in the freezer and then eat it, you have to wait 10-15 minutes for it to return to a consumable consistency.

1 serving

Energy: 229 calories

Protein: 3 grams

Carbohydrates: 35 grams

Fat: 9 grams