Chocolate Peanut Butter Banana Ice Cream
Ice cream made from frozen bananas and flavored with cocoa powder and peanut butter. Blend it all together and you'll have a healthier decadent dessert in 5 minutes. It's as simple as that.
- 4 large bananas, sliced and frozen
- 3 tablespoons peanut butter
- 3 tablespoons cocoa powder, unsweetened
- Cocoa nibs or chocolate
- More peanut butter
- shredded coconut or coconut chips
- Fresh berries
Line a baking sheet with parchment paper. Slice the bananas and layer the slices on the prepared sheet. Let them freeze lightly (about 1 hour), then transfer them to an airtight container. Freeze overnight.
When the bananas are frozen, add them to a food processor, along with the peanut butter and cocoa powder. Process until smooth, about 2-3 minutes (or longer, depending on your food processor). It will look crumbly at first, but scrape the sides and keep processing.
Serve immediately with toppings of choice.
I use salted peanut butter. If using natural peanut butter, I would recommend adding a small pinch of salt.
If the nice cream doesn’t get smooth, you can add a splash of plant-based milk to help it blend. I didn’t find I needed it with my Cuisinart food processor. I simply scraped the sides a few times and kept blending. If you need the extra milk, add the minimum needed as it will lead to a softer nice cream.
This recipe makes 2 large bowls or 4 smaller portions. Make half the recipe if desired. I normally eat 1 large bowl for a meal (a special breakfast/lunch) or a smaller portion if it’s dessert.