Ingredients

  • 2 bananas
  • 8 strawberries, divided
  • 1/4 tsp vanilla extract
  • 2 RXBAR® Chocolate Sea Salt Protein Bars, chopped and divided
  • 2 tbsp chopped almonds
  • 1 tbsp pomegranate seeds or dried cranberries

Directions

1. Slice bananas and 6 strawberries. Arrange in single layer on parchment paper–lined baking sheet. Freeze for 2 to 3 hours or until completely frozen. (Transfer to airtight container once frozen if not making nice cream right away.)

2. In food processor or high-speed blender, purée frozen banana, frozen strawberries and vanilla until smooth. Fold in half the chopped RXBAR® Chocolate Sea Salt Protein Bars. (If nice cream is too soft, scrape into freezer-safe container and freeze for 10 to 15 minutes.)

3. Quarter remaining strawberries.

4. Scoop nice cream into serving dish. Garnish with remaining chopped RXBAR®s, quartered strawberries, almonds and pomegranate seeds.

 

Tip: Substitute frozen strawberries with frozen raspberries, blackberries or blueberries if preferred.