Sugar-Free Peanut-Butter Chocolate "Nice Cream"

Ingredients:

• 5 frozen bananas
• 1 lb pack frozen cauliflower rice
• 1 cup unsweetened almond milk, coconut milk, or soy milk
• 1/3 cup 5 sparrows brand frappe base
• 6 scoops vital protein collagen peptides (unsweetened)
• 2/3 cup raw cacao powder
• 1 tsp vanilla extract
• Unsweetened Coconut flakes
• Natural peanut-butter

Chocolate drizzle:

• 1/2 cup coconut oil
• 3/4 cup cacao powder or 5 Sparrows Brand Dark Cocoa mix
• 1/4 cup PB2 powder
• Dash of salt
• 1/2 tsp liquid stevia
• 1/2 tsp vanilla extract

Directions:

1. In a high-powered blender, add your frozen banana, frozen cauliflower, and dairy-free milk. Blend until creamy and smooth.
2. Add remaining nice-cream ingredients and blend until very smooth. Set aside.
3. Place a glass bowl in a pan of water and heat over low/medium heat. Melt coconut oil and mix in all remaining chocolate drizzle ingredients. Stir until melted and smooth.
4. In your ice cream container, layer your “nice-cream” with spoonfuls of the chocolate drizzle, natural Peanut-butter, and sprinkles of unsweetened coconut flakes.
5. Cover and freeze for 12 hours or overnight. When ready to eat, set out for 10 min to soften, scoop and enjoy!