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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.
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!!!
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!
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!
More Easy Vegan Ice Creams To Try:
2-Ingredient Strawberry Sorbet
Chocolate Avocado Ice Cream {5 ingredients}
Mango Banana Coconut Ice Cream
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Chocolate Peanut Butter Banana Ice Cream {vegan, no churn, 3 ingredients}
- Prep Time: 5
- Total Time: 5
- Yield: About 3 cups 1x
- Diet: Vegan
Description
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.
Ingredients
- 4 large, very ripe bananas, peeled, sliced, frozen solid
- 3 tablespoons unsweetened cocoa powder, more or less to taste
- 3 tablespoons creamy peanut butter
Instructions
- Place the frozen bananas, cocoa powder and peanut butter in a food processor or a high-speed blender.
- Pulse until the bananas are broken into tiny bits. Scrape sides of container with a rubber spatula.
- 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!).
- Eat immediately (soft-serve style) or pack into an airtight container and freeze until solid, if desired.
Notes
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.
- Category: Dessert
- Method: Blender
Nutrition
- Serving Size: 1/2 cup
- Calories: 123
- Sugar: 10.4 g
- Sodium: 38.5 mg
- Fat: 4.5 g
- Saturated Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 3.1 g
- Cholesterol: 0 mg
Keywords: Vegan, no-churn, easy, healthy, oil-free, grain-free, gluten-free, dairy-free, nut-free, egg-free, vegan ice cream, clean eating, clean eats, healthy ice cream, blender, fitness food, kid-friendly, bananas, banana ice cream, ice cream, 3 ingredients, cocoa powder, chocolate, peanut butter
Oh my goodness, Erin–that is hilarious!!!
I am so glad you started your blog–it’s great!!! I’m adding it to my list at the side. Go Erin!!!
Hey Melanie,
Yes, chocolate is always a good place to start with experimentation, yes?!
Hey Mercy!
You know my wackyness far too well… 🙂
Yes, vanilla is a perfect sub for the rosewater in my spice cookies. Equally delicious!
Hi Sophie!
Yay, I’m glad I’m not the only one with key amnesia 🙂
Thanks, Leah!
Thanks Tracy–good to be back 🙂 Hope you had fun here in Texas for the big bake-off!
Welcome back! Sounds like you did the right thing by taking a week off. Do take care of yourself.
This ice cream looks extra fluffy, I love the texture. I’ve yet to make it! 😀
Sheesh, you know, I run into the same problem with my keys. I will literally go out of my way to find a logical spot for them in my purse, and then when I go to look for them – I can’t find them. Strange :).
You definitely deserved a break :)!
Welcome back! This ice cream looks great! Why not start with chocolate!! Thanks!
Camilla:
Thanks for including your hilarious blunders for the week. I remember once (after several nights with little sleep) telling a group of male coworkers that my sister was suffering from a uterus in her eye. ULCER. NOT UTERUS. ULCER. Boy, was I glad it was a summer job and I wouldn’t have to face that crew of salesmen again. I’m sure they thought I really needed an education.
I’ve got a new cooking blog going now so come on over and take a look! prudencepennywise.blogspot.com
I can’t wait to try this! Erin Mylroie
Girlfriend, you needed (maybe still need) a break!
Okay, I’m working on your spice cookie, but no rosewater. What would you say is a reasonable substitute — vanilla? almond extract?
Hey Camilla, welcome back! This looks divine!
Hi Lisa,
Oh, I do hope you try it–it really is delicious if I do say so myself.
Hi Jenny,
Good to be back–I can’t wait to catch up with what you’re up to at pickypalate!
This looks so good! I can’t wait for my bananas to ripe to make it especially since it is healthy 🙂
Welcome back Camilla,
Life gets busy, so glad you were able to get some work done. Only if we had a few more hours of the day! Have a good weekend!
Hi Patsy!
So good to be back with friends! Have a good weekend!