If you’re looking for a wholesome frozen treat that’s creamy, chocolatey, and guilt-free, this Chocolate Banana Ice Cream is a must-try.
Made with just bananas, cacao, almond milk, and nut butter, it’s packed with fiber, plant-based protein, and heart-healthy fats while being naturally dairy-free and low in saturated fat.
Quick to whip up in under 10 minutes, it’s an easy everyday dessert that feels indulgent but nourishes your body.
Chocolate Banana Ice Cream
Equipment
- 1 high-speed blender or food processor
- 1 rubber spatula
- 2 serving bowls
Ingredients
- 3 medium frozen bananas cut into chunks
- ¼ cup unsweetened almond milk chocolate or vanilla flavored
- 1 tablespoon almond butter
- ½ – 1 tablespoon cacao powder or unsweetened cocoa powder
- ½ tablespoon cacao nibs or chocolate chips optional
Instructions
- Prepare the Bananas: Start by taking your frozen bananas out of the freezer. Make sure they are completely frozen for the creamiest texture. Peel them (if not already peeled) and cut each banana into 1–2 inch chunks. Smaller pieces will blend more easily and give your ice cream a smoother consistency. Place the banana chunks directly into the bowl of a high-speed blender or food processor.
- Measure and Add Almond Milk: Next, measure ¼ cup of unsweetened almond milk. You can choose chocolate-flavored for an extra chocolatey taste or vanilla-flavored for a subtle sweetness. Pour the almond milk over the frozen banana chunks in your blender. This liquid helps the mixture blend smoothly and creates that creamy ice cream texture without the need for dairy.
- Incorporate Almond Butter: Spoon in 1 tablespoon of almond butter. Almond butter adds natural healthy fats, a rich nutty flavor, and a slight creaminess that makes the ice cream feel indulgent. Use a rubber spatula to scrape down any almond butter that sticks to the sides, ensuring it mixes evenly with the bananas.
- Add the Cocoa Flavor: Measure ½ to 1 tablespoon of cacao powder or unsweetened cocoa powder, depending on how chocolatey you want your ice cream. Add it directly to the blender. Cacao not only gives the ice cream its deep chocolate flavor but also boosts it with antioxidants. Blend together with the bananas, almond milk, and almond butter until the mixture starts looking smooth.
- Blend to Perfection: Turn on your high-speed blender or food processor. Start pulsing gently, then gradually switch to a continuous blend. You may need to pause a few times to scrape down the sides with a spatula to ensure all ingredients are incorporated. Blend until the mixture is completely smooth and creamy, resembling traditional soft-serve ice cream.
- Fold in Optional Add-Ins: If you want some extra texture, add ½ tablespoon of cacao nibs or chocolate chips. Sprinkle them over the blended ice cream and pulse just once or twice to mix them evenly without fully breaking them down. This step adds a delightful crunch and a little extra chocolatey bite.
- Serve or Freeze: For immediate enjoyment, scoop the ice cream straight into bowls and serve. If you prefer a firmer, scoopable texture, transfer the ice cream into a freezer-safe container. Smooth the top with a spatula, cover it tightly, and freeze for 1–2 hours. This will make it more solid, similar to traditional ice cream, while maintaining its creamy taste.
- Enjoy Mindfully: Serve in your favorite bowls and savor every bite. This chocolate banana ice cream is naturally sweetened, nutrient-packed, and free from dairy or added sugar. It makes a perfect quick dessert, snack, or post-workout treat, and leftovers can be stored in the freezer for up to a week.
Notes
- Use fully frozen bananas for the creamiest ice cream texture.
- Adjust cacao powder to taste—start with ½ tablespoon for mild chocolate, increase for a richer flavor.
- Almond butter can be substituted with peanut butter, cashew butter, or sunflower seed butter.
- Optional cacao nibs or chocolate chips add crunch but can be skipped for a smoother texture.
- This ice cream is naturally sweetened by bananas; avoid adding extra sugar unless desired.
- For a scoopable texture, freeze the mixture for 1–2 hours after blending.
- Always blend in short bursts if your blender struggles with frozen ingredients.
Chef’s Secrets For Perfect Texture
The key to achieving a creamy, velvety texture lies in the preparation of the bananas.
Always use bananas that are fully frozen and slightly overripe for maximum natural sweetness.
Cutting them into smaller chunks before blending prevents the mixture from clumping and ensures a smooth consistency.
Using a high-speed blender or food processor is crucial; slower blenders can leave small frozen bits.
Additionally, pulsing the mixture first, then blending continuously while scraping down the sides, creates a perfectly smooth ice cream every time. Don’t rush the process—patience yields the best results.
Serving Suggestions To Impress Guests
This chocolate banana ice cream is versatile and pairs wonderfully with a variety of toppings.
Sprinkle with crushed nuts, granola, or shredded coconut for extra texture and flavor.
Fresh berries, sliced bananas, or a drizzle of nut butter can elevate the presentation and add natural sweetness.
For a more decadent twist, serve alongside a slice of vegan brownie or dipped in dark chocolate sauce.
Individual bowls or elegant dessert cups work beautifully for parties, while a scoop straight from the freezer is perfect for a casual snack.
Storage Tips For Best Quality
Store your ice cream in an airtight container to prevent freezer burn and preserve its creamy texture.
It can be kept in the freezer for up to 7 days. If the ice cream hardens too much after freezing, allow it to sit at room temperature for 5–10 minutes before scooping to soften slightly.
Avoid repeatedly thawing and refreezing, as this can create ice crystals and affect the smoothness.
For portion control, consider freezing individual servings in small containers or silicone molds for quick access.
Frequently Asked Questions
1. Can I use regular milk instead?
Yes, you can substitute almond milk with cow’s milk or any plant-based milk. Keep in mind that using dairy may slightly change the flavor and richness, but it will still blend smoothly into creamy ice cream.
2. What if my blender struggles with frozen bananas?
Cut bananas into smaller chunks and allow them to thaw slightly for 1–2 minutes at room temperature. Pulse in short bursts, scraping down the sides frequently. Using a food processor is also a great alternative if your blender is not powerful enough.
3. How do I make it extra chocolatey?
Increase the cacao powder to 1 tablespoon or add a teaspoon of unsweetened cocoa powder. You can also fold in mini dark chocolate chips or a drizzle of chocolate sauce after blending for richer flavor.
4. Can I make this recipe sugar-free?
Absolutely! This ice cream is naturally sweetened by ripe bananas, so no additional sugar is needed. If you prefer a sweeter version, you can add a teaspoon of maple syrup or agave nectar, though it is optional.
5. How long does it last in the freezer?
Properly stored in an airtight container, the ice cream will keep for up to one week. For best results, consume within this time frame to maintain creaminess and flavor. Always let it soften slightly before scooping.
