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This chocolate banana ice cream is such an easy, healthy dessert recipe! You can make this no-churn ice cream with just three simple ingredients. (gluten-free, vegan)
Ice cream is at the top of the list of favorite desserts in my house. I don’t like the long ingredient lists in many commercial ice cream brands, though, so I like to make my own ice cream whenever I can. And as someone who typically avoids dairy, I prefer non-dairy alternatives to traditional ice cream.
This chocolate banana ice cream is one of the creamiest no-churn vegan ice creams you’ll ever taste. Some homemade ice creams end up being a bit too icy, but not this one. Frozen bananas are the key to making a fantastic texture right out of the blender. You can also freeze this ice cream if you want it to be a bit more solid. If you do freeze it, you’ll want to set it on the counter for about 30 minutes before serving so it’s soft enough to scoop easily.
The peanut butter isn’t entirely necessary in this recipe, but I love the creamy texture it gives this ice cream. And if your bananas aren’t very ripe, you may need to add a bit of pure maple syrup to balance out the flavors. Taste it after it’s blended and make adjustments as needed. Either way, this simple recipe can be made in just a few minutes, and everyone will love it!
And check out my other homemade ice cream recipes for more inspiration as the weather gets warm!
Chocolate Banana Ice Cream
- 4 ripe bananas sliced and frozen
- 1/4 cup cocoa powder
- 2 tbs peanut butter
- In a high powered blender or food processor, place the bananas, cocoa powder, and peanut butter. Process until smooth. (If the mixture is too think to process in your blender, add a tablespoon or two of coconut milk or your milk of choice.)
- Transfer the mixture to a shallow container to freeze, or enjoy immediately as soft serve.
Chocolate Banana Ice Cream Price Breakdown
This recipe costs a total of $1.54 to make, or $.39 per 3/4 cup serving. Try this chocolate banana ice cream for an easy, healthy dessert.