Chocolate Banana Nice Cream with Peanut Butter Drizzle

chocolate banana nice cream in a yellow bowl

5 from 1 vote

Chocolate Banana Nice Cream with Peanut Butter Drizzle

Chocolate Banana Nice Cream is a whoelsome 3-ingredient chocolate "ice cream" that's just as decadent and creamy as traditional ice cream. The peanut butter drizzle makes it even more indulgent without adding processed sugar.

Prep Time5

Freezer Time4

Total Time4 5

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 148kcal

Author: Cara Lanz

Ingredients

Chocolate Banana Ice Cream

6 ripe bananas, sliced and frozen
¼ cup dark cocoa powder
¼ cup unsweetened almond milk, optional
dash salt, optional

Peanut Butter Maple Drizzle

4 tablespoons powdered peanut butter (or 2 tablespoons creamy peanut butter)
2 tablespoons pure maple syrup
2-4 tablespoons water, as needed (1-2 tablespoons if using creamy peanut butter)

Instructions

Prepare Your Bananas for Banana Ice Cream

When your bananas start to turn brown and speckley, peel and slice them into 1-inch pieces, then throw them in the freezer. I use a large zip-top bag so I can spread out the bananas in a single layer and lay it flat in my freezer. Let the bananas freeze fully — at least 4-6 hours.

How to Make Chocolate Banana Ice Cream

Place frozen banana slices, cocoa powder, almond milk, and a dash of salt in a food processor or high-powered blender.
Process on high for 3-5 minutes, stopping from time to time to scrape down the sides. If the bananas are slow to break down, you can pulse your food processor on and off a few times to get things moving.
Serve right away— it will be the perfect soft serve consistency. If you are looking for scoopable nice cream, store it covered in the freezer for 2 hours. Then you can scoop it into cones or build sundaes.
Chocolate banana nice cream is very firm when frozen for several hours or overnight. Take it out and let it sit at room temperature for about 20 minutes or until it’s soft enough to scoop into ice cream cones or sundaes.

Peanut Butter Maple Drizzle

Stir the peanut butter powder and maple syrup together. Add water until the peanut butter sauce reaches the right drizzling consistency.
Store chocolate banana nice cream in a freezer safe container with plastic wrap placed directly on the surface of the nice cream.

Notes

Expert Tips

Freeze bananas when they are at the perfect eating ripeness — yellow with some brown speckles.

Use a food processor or high speed blender, not a regular blender to make chocolate nice cream. A regular blender isn’t powerful enough to tackle those frozen bananas.

You will need to stop and scrape down the sides of the food processor several times until the frozen bananas break down. Be patient, it’ll all be worth it :).

Nutrition