Sugar-Free Peanut-Butter Chocolate "Nice Cream"



  • 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

*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

In a high-powered blender, add your frozen banana, frozen cauliflower, and dairy-free milk. Blend until creamy and smooth. Add remaining nice-cream ingredients and blend until very smooth. Set aside.

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.

In your ice cream container, layer your “nice-cream” with spoonfuls of the chocolate drizzle, natural Peanut-butter, and sprinkles of unsweetened coconut flakes.

Cover and freeze for 12 hours or overnight. When ready to eat, set out for 10 min to soften, scoop and enjoy!