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Chocolate Peanut Butter 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.
Course Dessert
Cuisine American
Keyword chocolate peanut butter banana ice cream, nice cream
Prep Time 10 minutes minutes
Banana Freeze Time 2 hours hours
Servings 1
Calories 297 kcal
Author Amy
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.
Serving: 1 g | Calories: 297 kcal | Carbohydrates: 54 g | Protein: 8 g | Fat: 10 g | Saturated Fat: 3 g | Cholesterol: 2 mg | Sodium: 83 mg | Potassium: 916 mg | Fiber: 8 g | Sugar: 27 g | Vitamin A: 131 IU | Vitamin C: 18 mg | Calcium: 27 mg | Iron: 2 mg