Imagine diving into a creamy, decadent chocolate peanut butter ice cream that not only satisfies your sweet tooth but also nourishes your body. This revolutionary recipe transforms simple, wholesome ingredients into a dessert so delicious, you won't believe it's actually healthy! Whether you're a fitness enthusiast, a dessert lover, or someone looking to enjoy a guilt-free treat, this no-churn, dairy-free ice cream is about to become your new obsession.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 ripe bananas, frozen
- 1/4 cup natural peanut butter
- 2 tablespoons cocoa powder
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Remove the frozen bananas from the freezer and let them sit at room temperature for 2-3 minutes to slightly soften.
- Peel the frozen bananas and chop them into small chunks to help with blending.
- Place the banana chunks into a high-powered food processor or high-speed blender.
- Add the natural peanut butter, cocoa powder, honey (or maple syrup), and vanilla extract to the blender.
- Blend the ingredients on high speed, stopping occasionally to scrape down the sides of the blender with a spatula.
- Continue blending until the mixture becomes smooth, creamy, and fully combined with no visible banana chunks.
- If the mixture is too thick, you can add a small amount of milk (dairy or non-dairy) to help achieve a smoother consistency.
- Once blended, transfer the ice cream to a freezer-safe container.
- For a softer serve consistency, enjoy immediately. For a firmer texture, freeze for 1-2 hours before serving.
- Serve in bowls and optionally garnish with additional chopped peanuts, a drizzle of peanut butter, or dark chocolate shavings.
Tips
- Use VERY ripe, frozen bananas for the best natural sweetness and creamy texture
- Let bananas sit at room temperature for 2-3 minutes before blending to make processing easier
- Invest in a high-powered blender or food processor for the smoothest consistency
- For extra richness, use room temperature peanut butter
- If the mixture is too thick, add milk in small increments
- For a firmer texture, freeze for 1-2 hours before serving
- Experiment with toppings like chopped nuts, chocolate chips, or a drizzle of extra peanut butter
- Store in an airtight container in the freezer for up to 1 week
- For best results, consume within 2-3 days of making
- Allow the ice cream to sit at room temperature for 2-3 minutes before serving for optimal scoopability
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 7g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 0mg
