If you haven’t had banana ice cream, you’re missing out. And I don’t mean the artificially-flavored neon yellow banana ice cream either. This chocolate peanut butter banana ice cream is made with frozen bananas, cocoa powder, and peanut butter. It’s creamy, light, and healthy!
Well, it’s healthy if you don’t pour chocolate syrup all over it. Oops.
This ice cream can be made with a variety of flavors. If you like bananas, you don’t have to add any additional ingredients. Just blend the frozen bananas until smooth. It’s the perfect one-ingredient ice cream.
However, you may also add nuts, cinnamon, Nutella, caramel, or fruit such as strawberries, mangos, raspberries, or blueberries.
If you like the consistency of frozen yogurt or soft-serve ice cream, serve the ice cream immediately after blending. However, if you prefer ice cream that is more firm, then transfer the blended banana mixture into a freezer-safe container and return to the freezer for at least an hour. Then, you’ll be able to get beautiful scoops of ice cream, just like you can buy from the store.
This recipe is for two servings of ice cream or one huge serving (I won’t judge). If you have a blender with single serving cups, this is the perfect recipe. Just fill the cup with chopped frozen bananas, peanut butter and cocoa powder and blend. I usually keep a container full of frozen bananas in the freezer for any sweet cravings. Then, it’s just to make an individual serving whenever you want.
You can even use different ingredients every time!
For a sweeter ice cream, use bananas that are very ripe. If you use underripe bananas, you may need to add an extra ingredient or two. Underripe bananas may have a bit of a “green” aftertaste.
This is a great recipe to use those overripe bananas that you aren’t sure what to do with. Instead of throwing them out, just peel and pop them into the freezer.
- 2 bananas, chopped and frozen
- 1 tbsp peanut butter
- 1 tbsp cocoa powder
- 1 tbsp pecans, chopped
- chocolate syrup for drizzling (optional)
- Add the bananas, peanut butter, and cocoa powder to a blender. Pulse until smooth. Top with pecans and chocolate syrup, if desired.
- For a soft ice cream, serve immediately. For a firm ice cream, transfer the ice cream back to the freezer for at least an hour.