Healthy Chocolate Peanut Butter Banana Ice Cream. This ultra creamy “nice cream” is made with frozen bananas, cocoa powder, all natural peanut butter, vanilla extract, almond extract, cinnamon, and optional milk and pure maple syrup! Gluten free. Vegan.
If you love healthy desserts, you’ll also love: peanut butter banana black bean brownies, healthy zucchini cake, and healthy chocolate chip cookies.Â
Warm weather is upon us. Which means. Swimsuit season. Ice cream season. BBQ season. Etc. Summer season is just the best season, is it not?! While I LOOOOOVE me some ice cream #allday #everyday, sometimes I want something a liiiiiitle bit healthier to nosh on. PSST – You can eat this for breakfast. 😉 Enter: healthy chocolate peanut butter banana ice cream aka “nice cream”.
What’s nice cream?
“Nice cream” is basically ice cream made healthier. The base is bananas instead of cream, eggs, etc. This makes the “ice cream” super super thick and creamy. To sweeten, we forgo the sugar and use a touch of pure maple syrup instead OR nix the maple syrup, too, and just rely on the bananas for sweetness. For flavoring? Cocoa powder and all natural peanut butter. Because peanut butter chocolate is the best and bonus: healthy fats for the win!
If you haven’t made nice cream yet, get ready for a treat. It comes together in minutes and I promise you, is super thick and creamy.
You’re gonna LOVE this healthy chocolate peanut butter banana ice cream.
How to make banana ice cream:
- Place frozen ripe banana slices, cocoa powder, peanut butter, vanilla extract, almond extract, and cinnamon into a high powered food processor.
- Blend until VERY smooth, scraping down the sides as needed.
- Optional: blend in milk and maple syrup. The milk will thin the mixture out and the maple syrup will add more sweetness.
- Taste and re-season, if necessary.
- Serve immediately as soft serve OR pour into an airtight container and freeze until it’s firm enough to be scooped with an ice cream scoop (at least 2 hours).
- If you’re freezing this for longer than a few hours, the mixture may become un-scoopable. If this is the case, let sit at room temperature for 30-60 minutes, or until it’s scoop-able again!
How to freeze bananas
- Line a baking sheet with a silicone baking mat.
- Peel ripe banana.
- Slice into rounds.
- Place onto prepared baking sheet.
- Freeze for at least 2 hours.
- Use immediately or store slices in a ziplock baggie or sealed airtight container in the freezer.
How long does banana ice cream last in freezer?
It’s never lasted long in our house, but I’d imagine this healthy chocolate peanut butter banana ice cream is good for a few months in the freezer.
Can you blend bananas then freeze?
I wouldn’t recommend blending bananas then freezing. I’d recommend using the method listed above.
How do you make nice cream thicker?
- Use frozen bananas
- Use a high powered food processor
- Don’t add liquid (milk in this case)- or add just a little at a time
How do you use frozen bananas?
- Banana ice cream
- Smoothies
- Baking – I’d never personally tried this, but I know other have had success using frozen then thawed bananas
What’s YOUR favorite way to use frozen bananas?
Does banana nice cream taste like bananas?
Yes! But the banana flavor is honestly pretty subtle (to me at least). A lot of the banana flavor gets covered up by the cocoa powder and peanut butter. That being said, if you don’t like bananas, you might not be a fan of this recipe.
This healthy chocolate peanut butter banana ice cream is ridiculously creamy and can be enjoyed as soft serve OR as a scoop-able firmer ice cream. I absolutely love the rich chocolate and nutty peanut butter flavors combined with the sweet banana and optional maple syrup.
Who knew healthy ice cream could taste sooooo creamy and delicious?
– Jennifer
Healthy Peanut Butter Chocolate Banana Ice Cream
Equipment for this recipe
Ingredients
- 4 large very ripe bananas sliced and frozen, about 2 - 3 cups (should freeze for at least 2 hours)
- 2-4 tablespoons cocoa powder more makes it richer and more bitter
- 2-4 tablespoons peanut butter more makes it more peanut butter-y
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon cinnamon
- 2-4 tablespoons milk of choice optional
- 1-2 tablespoons maple syrup optional
Instructions
- Place frozen ripe banana slices, cocoa powder, peanut butter, vanilla extract, almond extract, and cinnamon into a high powered food processor.
- Blend until VERY smooth, scraping down the sides as needed.
- Optional: blend in milk and maple syrup. The milk will thin the mixture out and the maple syrup will add more sweetness.
- Taste and re-season, if necessary.
- Serve immediately as soft serve OR pour into an airtight container and freeze until it's firm enough to be scooped with an ice cream scoop (at least 2 hours).
- If you're freezing this for longer than a few hours, the mixture may become un-scoopable. If this is the case, let sit at room temperature for 30-60 minutes, or until it's scoop-able again!
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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Jennifer @ Show Me the Yummy
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Jennifer @ Show Me the Yummy