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Healthy chocolate peanut butter banana ice cream made with 3 ingredients! No ice cream maker required, it is chocolate-peanut butter heaven. It is also naturally vegan and ready in minutes.

Chocolate Peanut Butter Banana Ice Cream in a white bowl
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Healthy Vegan Chocolate Peanut Butter Ice Cream

Hi all! 

I’d like to say that I’m well-rested after taking several days off from posting. But this morning I awoke at 3 am to prepare for, and then drive 80 miles to, a cooking demonstration on a local morning TV show.

I’d planned a nap while my babysitter sat with (chased) Nick, but she phoned to let me know she wouldn’t be in today. I stifled a scream and said “ok.”

So here I yawn.

But no worries. Somehow it wouldn’t have felt right to return to blogging in anything other than my typical heavy-eyed humor.

Well, once again I’ve strayed from a tight entry of crisp certainty to a lyrical flood-tide of effusions. Best to get on with the food! And oh, what yummy (chocolate!) food. It’s a swoon-worthy twist on the 1-ingredient banana ice cream I shared the other day (Icannot get enough!). My 2-year-old and I are both drooling over it:

Chocolate Peanut Butter Banana Ice Cream!!!

vegan chocolate banana ice cream in a white dish

This luscious ice cream is:

  • Made with only 3 ingredients (bananas, peanut butter, and cocoa powder)
  • Naturally vegan (no eggs, no dairy)
  • Super healthy (no fat, no added sugar)
  • Ready to eat in minutes
  • Made without an ice cream machine

Select & Freeze Ripe (but Not Too Ripe) Bananas

To make this luscious ice cream, you’ll need ripe–peels that are yellow with plenty of brown spots–but not over-ripe bananas (i.e., mostly brown peels).

When the bananas are so ripe that they are squishy, most of the starch has converted to sugar. For optimal ice cream, use bananas that are still a bit firm (still a it starchy) but soft (sweetness).

Peel and slice the bananas and until they are very firm (about 4 hours, but as long as six months).

How to Make Chocolate Peanut Butter Banana Ice Cream

Making this ice cream is every bit as simple as the 1-ingredient banana ice cream. Begin by placing the frozen bananas, cocona powder and peanut butte into the bowl of the food processor (fitted with the regular S-blade), or in the high speed blender container.

Pulse until the bananas until they are broken up into pebbly bits. Stop and scrape down the sides of the bowl with a rubber spatula. Continue pulsing a scraping until the mixture has a silky smooth, soft-serve like consistency.

Do I Need to Add Any Additional Ingredients?

There is no need to add any additional sugar if your bananas are very ripe, but you can always adjust the sweetness to your taste, or add additional flavorings, such as vanilla, espresso powder or a pinch of fine sea salt.

And, if you prefer your ice cream more firmly set, simply pack it into a container and freeze to your desired level of firmness!

chocolate banana peanut butter ice cream in a freezer container

You can wait for a special occasion to make the ice cream, but why? Any given weekday is special enough to give this a go.

Moreover, I am guessing you have some brown-speckled bananas on your counter right now. Peel them, slice them, and get them in the freezer asap so you can make this treat!

Happy freezing!

overhead shot of healthy banan chocolate ice cream in a white bowl

More Easy Vegan Ice Creams To Try:

Chocolate Peanut Butter Banana Ice Cream in a white bowl

Chocolate Peanut Butter Banana Ice Cream {vegan, no churn, 3 ingredients}

Yield: About 3 cups

Healthy chocolate peanut butter banana ice cream made with 3 ingredients! No ice cream maker required, it is chocolate-peanut butter heaven. It is also naturally vegan, and ready in minutes.


  • 4 large, very ripe bananas, peeled, sliced, frozen solid
  • 3 tablespoons unsweetened cocoa powder, more or less to taste
  • 3 tablespoons creamy peanut butter


  1. Place the frozen bananas, cocoa powder and peanut butter in a food processor or a high-speed blender.
  2. Pulse until the bananas are broken into tiny bits. Scrape sides of container with a rubber spatula.
  3. Keep pulsing, stopping a few times to scrape down the container (keep going!) until the mixture has the velvety consistency of soft-serve ice cream (it will happen all of a sudden!).
  4. Eat immediately (soft-serve style) or pack into an airtight container and freeze until solid, if desired.


Storage: Store in an airtight container in the freezer for up to 2 weeks (best not to store long-term; you can always make more!)

Tip: Feel free to use almond butter, cashew butter, tahini, or coconut butter in place of the peanut butter.

Nutrition Information
Yield 6 Serving Size 1/2 cup
Amount Per Serving Calories 123Total Fat 4.5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 38.5mgCarbohydrates 21gFiber 3gSugar 10.4gProtein 3.1g

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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  1. Yum! I paired it with your “Vegan Vanilla Sunflower Seed Ice Cream” and finished it in half the time ahah very yummy and creamy.