Chocolate Peanut Butter Banana “Ice Cream”
This Chocolate Peanut Butter Banana Ice Cream is perfect for that late night ice cream craving or for a hot, summer afternoon. Frozen bananas, peanut butter and cocoa powder are blended to make a sweet, guilt-free treat. Your kids won’t even know the difference!
Who doesn’t love ice cream? If I’m not careful, I could eat an entire container of strawberry ice cream in one sitting… all by myself.
But you know who loves ice cream more than me? My children.
As soon as I made this, it became an instant fan favorite.
They insisted on helping out in the kitchen, pretending to be my sous-chefs. It is such an easy recipe and a fun way to have the kids get a little hands on time in the kitchen.
If you or your kids have ever watched the show Daniel Tiger (which is on frequently at our home), there’s a recipe similar to this on the show and, of course, it is requested almost daily.
Frozen bananas make this such a versatile recipe. If you’re not a chocolate fan, or you prefer a more fruity frozen treat, try this Raspberry Banana “Ice Cream”.
Why You Will Love This Chocolate Peanut Butter Ice Cream
- I have a MAJOR sweet tooth, so this helps satisfy my sugar bug without the added sugar most ice creams have.
- It’s refreshing. This chocolatey goodness is perfect for those hot, summer afternoons.
- Easyyyy! This recipe is so simple and only requires 4 ingredients!
Tips For Making Chocolate Peanut Butter Banana Ice Cream
- As you’re blending the ingredients, be sure to scrape down the sides of your blender or mixer with a spatula so you don’t miss out on any deliciousness.
- If you prefer a deeper chocolate flavor, try dark cocoa powder or cacao powder.
- You can totally customize this recipe. You can choose your milk, increase certain ingredients to your liking, and add your favorite toppings!
- If your bananas aren’t super sweet, you may want to add a touch of honey or maple syrup.
Why is this a healthier option?
- Many frozen desserts are crammed full of sugar and unhealthy ingredients. When comparing your options, be sure to look at the ingredient list, not just the calorie count.
- Helpful tip: If you can’t pronounce the ingredient, don’t eat it!
- This recipe has no artificial sweeteners, added sugars, or processed products. You can make this all-natural and organic by using organic bananas, peanut butter with only one ingredient, organic cocoa powder and your natural milk of choice!
Tools you may need:
- Food processor
- Measuring spoons
How to Make Chocolate Peanut Butter Ice Cream
Chop bananas and place on a parchment lined baking sheet, then place in the freezer for about two hours or until the bananas are frozen.
In a food processor or a blender, add the ingredients and blend for 20-30 second intervals, stopping and scraping down the sides until smooth.
Taste. If it needs any extra sweetness, add a touch of honey or maple syrup.
Top with add-ins, if desired, or enjoy as it is.
- If you’re feeling indulgent, try adding chocolate sauce, peanut butter sauce, sprinkles, chocolate chips or homemade whipped cream.
- Top with fruit! Whatever is in season, but we love blueberries or cherries.
- Nuts or sunflower seeds add a nice little crunch.
How do you store banana ice cream?
There are a couple of different ways to store this treat! You can cover in plastic wrap (or these Beeswax wraps, if you want to be more environmentally friendly) or in an airtight container and toss it in the freezer.
You will need to let it thaw for a few minutes before serving.
How long will it freeze?
Leftover soft serve can be stored for up to 3 months. For a scoop-able consistency let it sit out on the counter for 15-20 minutes to soften up before serving.
Why is this dessert sometimes called “Nice Cream”?
This dairy-free, frozen dessert can be called “Nice Cream”, because it mimics the delicious flavor and consistency of ice cream without the added sugars or heavy cream. It is a healthier, frozen treat.
Find More Delicious And Healthier Desserts:
Chocolate Peanut Butter Ice Cream
- 1.5 large bananas – frozen the riper the better
- 1 tbs peanut butter you can use another nut butter or sunflower seed butter
- 1 tbs cocoa powder
- 1 tbs milk of choice
- honey or maple syrup optional, if it needs a touch more sweetness
- add-ins optional
- Chop bananas and place on a parchment lined baking sheet, then place in the freezer for about two hours or until the bananas are frozen.
- In a food processor or a blender, add ingredients and blend for 20-30 second intervals, stopping and scraping down the sides until smooth.
- Taste. Add a touch of honey, if needed. Blend and serve.
- Use sunflower seed butter for a nut-free version (which is what I do now).
- If your bananas are not super ripe, you can add a little bit of honey or maple syrup.
- Make this vegan by choosing dairy-free milk.
- The extra add-ins and any extra sweetness is not included in the nutrition information and calorie count.
This post was originally publish July 2012 and updated June 2020
Yum – this looks delicious! I’ve been making tons of homemade ice cream lately (the kind that goes to your hips by looking at it) – haven’t tried the banana ice cream yet.
I love homemade ice cream! I used to make it all the time too until I figured out my dairy allergy 🙁 . O well at least you get to enjoy it!
Love the mock ice cream. So much less calories. Happy to have found your blog from Craft O Maniac. Would love for you to share on Thursdays Treasures http://fooddonelight.com/thursdays-treasures-week-68/
So glad you found me over here! Just linked up! Thanks for the invite!
Will this work if I leave out the peanut butter?
Yes it will!