Vegan chocolate peanut butter banana ice cream with 3 ingredients, no sugar added, ready in 5 minutes flat. ♡
This vegan chocolate peanut butter banana ice cream uses just 3 ingredients and zero added sugar. Frozen ripe bananas blend with cocoa powder and peanut butter into a thick scoopable nice cream that tastes like a Reese’s peanut butter cup. For more ideas, see our Vegan Creamy Tuscan Pasta.
3 ingredient healthy dessert that takes longer to clean the blender than make. Let’s make it together.
Ingredients
Vegan Chocolate Peanut Butter Banana Ice Cream
- 4 large ripe bananas, sliced and frozen
- 1/4 cup natural peanut butter
- 3 tbsp unsweetened cocoa powder
- 2 tbsp mini chocolate chips, optional, vegan
- 1 tbsp chopped peanuts, for topping
How to Make Vegan Chocolate Peanut Butter Banana Ice Cream
- **Add.** Add frozen banana slices, peanut butter, and cocoa powder to a high powered blender or food processor.
- **Blend.** Blend on high. Stop and scrape sides every 30 seconds. Continue until smooth and creamy, about 3 minutes.
- **Fold.** Fold in chocolate chips if using.
- **Serve.** Scoop into bowls. Top with chopped peanuts. Eat immediately for soft serve or freeze 1 hour for scoopable.
Why This Recipe Works
Frozen ripe bananas are the magic of nice cream. Bananas freeze with their cell walls intact, and once blended they release a creamy texture identical to soft serve ice cream. Underripe or fresh bananas blend into a thin smoothie instead of ice cream.
Natural unsweetened peanut butter is the only kind that works. Brands with added sugar and palm oil thicken the ice cream too much, making it dry and crumbly. Look for the kind where peanuts and salt are the only ingredients.
Unsweetened cocoa powder pulls in chocolate flavor without competing sugars. The bananas already provide all the natural sweetness needed. Adding sweetened cocoa or syrup makes the ice cream cloying instead of balanced. For more ideas, see our Vegan Butternut Squash Mac And Cheese.
Tips
- Slice bananas before freezing for easier blending.
- Use very ripe bananas with brown spots for best sweetness.
- Freeze bananas at least 4 hours, ideally overnight.
- Use a high powered blender or food processor.
- Common mistake: do not add liquid, the texture turns to soup.
- Eat immediately for soft serve or refreeze 1 hour for scoopable.
Variations
- Add 1/2 cup mini chocolate chips for chunky texture.
- Use almond butter instead of peanut butter.
- Top with chopped peanuts and dark chocolate sauce.
- Add 1 scoop chocolate protein for extra protein.
- Stir in crushed pretzels for sweet salty crunch.
- Use white chocolate cocoa for white chocolate PB version.
Looking for more recipes? Try our Crispy Salt And Pepper Tofu or Bang Bang Chicken Bowls next.
Common Mistakes to Avoid
- Using fresh bananas: Frozen only. Fresh blends into a smoothie not ice cream.
- Sweetened peanut butter: Natural unsweetened. Sugar and oils ruin the texture.
- Adding liquid: Stop and scrape the blender instead. Liquid ruins the ice cream texture.
- Underripe bananas: Brown spots only. Yellow bananas taste starchy not sweet.
Vegan Chocolate Peanut Butter Banana Ice Cream
Ingredients
Method
- **Add.** Add frozen banana slices, peanut butter, and cocoa powder to a high powered blender or food processor.
- **Blend.** Blend on high. Stop and scrape sides every 30 seconds. Continue until smooth and creamy, about 3 minutes.
- **Fold.** Fold in chocolate chips if using.
- **Serve.** Scoop into bowls. Top with chopped peanuts. Eat immediately for soft serve or freeze 1 hour for scoopable.
Notes
Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health on plant based protein.
