I know it’s swimsuit season and I should be cutting down on my sugar, but I just can’t resist Nutella. I’ll eat it on toast, with peanut butter, and even on fresh fruit. My favorite fruit to eat it with is banana. Since the weather in Colorado has been in the scorching 90’s for the past week, I wanted something that would help me stay cool. This creamy Nutella and banana ice cream can be made in mere minutes and it hits the spot. Enjoy!
Nutella Banana Pecan Ice Cream
Ingredients
- 2 Scoops Vanilla Ice Cream
- 2 Large Bananas, Ripe
- ½ Cup Nutella
- ¼ Cup Pecans, Deshelled
- 2 Tbsp. Vanilla Soy Milk
Instructions
- Put all ingredients in food processor. Mix on low until texture is creamy. Place mixture in freezer safe plastic container. Freeze for 2 hours. Drizzle Nutella and sprinkle crushed pecan on top of ice cream before serving.
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