So this by no means is real ice cream… but it’s still a tasty chocolate banana treat!
The first time I tried this chocolate banana “ice cream,” the recipe I used claimed it “tasted exactly like chocolate ice cream….”
It doesn’t.
That being said, for using bananas as the “ice cream base,” this dessert is incredibly creamy with a nice balance between the banana and chocolate flavors. Adjust the base things like peanut butter, espresso powder, or vanilla, and add your favorite toppings like roasted hazelnuts or Nutella!
A few notes:
- Make it vegan: This recipe can be easily made vegan by using non-dairy milk and vegan chocolate chips.
- Cocoa Powder: I prefer to use the Hershey’s Special Dark Cocoa instead of regular unsweetened cocoa powder. In my opinion, it helps to balance out the banana flavor and punch up the chocolatey-ness of the ice cream.
- Add Nutella instead of melted chocolate: On a few occasions, I’ve substituted the chocolate chips for some of my homemade Nutella and it’s turned out delicious! Would highly recommend you give that version a go.
Chocolate Banana Ice Cream
It might not be real ice cream, but it's still a delicious chocolate banana frozen treat!
Equipment
- Food processor or high powered blender
- Loaf pan
Ingredients
- 4 Frozen Bananas peeled
- 1/4 Cup Unsweetened Dark Cocoa Powder
- 2 Tbsp Peanut butter Or other nut butter
- 1/4 Cup Milk Dairy or non-dairy
- 1 Splash Vanilla
- 1 Pinch Salt
Optional Additions
- 1 tsp Espresso Powder
- 1/4 Cup Chocolate melted
- 1/4 Cup Nutella
Instructions
- Place bananas, cocoa powder, peanut butter, milk, vanilla, and salt in a food processor or a high powered blender. If using espresso powder, add in at this step as well.4 Frozen Bananas, 1/4 Cup Unsweetened Dark Cocoa Powder, 2 Tbsp Peanut butter, 1/4 Cup Milk, 1 Splash Vanilla, 1 Pinch Salt, 1 tsp Espresso Powder
- Blend on high speed until everything comes together and runs smoothly. Add more milk if blender is having trouble.
- If adding melted chocolate or Nutella, pour into the blender or food processor while on low so you get a "chocolate chip" effect throughout the ice cream.1/4 Cup Chocolate, 1/4 Cup Nutella
- Pour into a loaf pan/other container and leave in the freezer for ~2 hours until set.
Notes
- Make it vegan: This recipe can be easily made vegan by using non-dairy milk and vegan chocolate chips.
- Cocoa Powder: I prefer to use the Hershey’s Special Dark Cocoa instead of regular unsweetened cocoa powder. In my opinion, it helps to balance out the banana flavor and punch up the chocolatey-ness of the ice cream.
- Add Nutella instead of melted chocolate: On a few occasions, I’ve substituted the chocolate chips for some of my homemade Nutella and it’s turned out delicious! Would highly recommend you give that version a go.
