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short glass dish of peanut butter and ice cream topped topped with peanut butter and chocolate shavings. An antique spoon is in the ice cream with an teal ice cream scoop in the background

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
Banana Freeze Time 2 hours
Servings 1
Calories 297kcal
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.
    frozen banana chopped and on a parchment lined baking sheet
  • In a food processor or a blender, add ingredients and blend for 20-30 second intervals, stopping and scraping down the sides until smooth.
    peanut butter, cocoa powder, milk, and frozen bananas in a blender
  • Taste. Add a touch of honey, if needed. Blend and serve.
    chocolate peanut butter ice cream blended in the blender


  • 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: 1g | Calories: 297kcal | Carbohydrates: 54g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 83mg | Potassium: 916mg | Fiber: 8g | Sugar: 27g | Vitamin A: 131IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 2mg