5 bananas, peeled and frozen for at least 6 hours
75 ml (1/3 cup) Justin’s® Nut Butter (any variety)
30 to 45 ml (2 to 3) tablespoons almond milk
10-12 Justin’s® Mini Dark Chocolate Peanut Butter Cups, halved
Place all ingredients except Peanut Butter Cups in a food processor or high-speed blender. Blend until smooth and creamy.
Add the Peanut Butter Cups and pulse 2-3 times.
Line a loaf pan or container with cling film. Spread the mixture into the loaf pan or small container and freeze for 3-4 hours.
To serve, scoop the nice cream into 4 dishes and top with remaining Peanut Butter Cups. Enjoy!