Extra chocolatey peanut butter nice cream – it’s like eating a frozen peanut butter cup!
5 ingredients
No added sugar
Vegan and gluten free
Did I mention it tastes like eating a frozen peanut butter cup???
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I know I’ve written before about my undying love for anything with chocolate and peanut butter.
And that ice cream is pretty much my favorite food.
So this chocolate peanut butter nice cream? I could eat it straight from the blender.
Oh who am I kidding… I do eat it straight from the blender.
And on more than one occasion, it’s been my dinner. Thankfully the ingredients are so healthy that it’s actually quite a balanced dinner!
(Or, at least that’s what I tell myself.)
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Anyways, I’m not saying it’s every day.
But seriously though.
In each creamy, melty, smooth, rich, chocolatey, peanut buttery serving, you get protein, vitamins, antioxidants, and healthy fats – all while thinking you’re eating dessert.
It’s the best of both worlds!
Above – watch the video of how to make the nice cream
The recipe was adapted from my Healthy Chocolate Ice Cream, and I like it even better than the original recipe.
Mostly because it has more peanut butter.
What’s not to love?!
*Note: This recipe uses banana for creaminess and natural sweetness, but if you can’t eat bananas or prefer banana-free ice cream, there’s an option linked in the recipe for that too!
Chocolate Peanut Butter Nice Cream
Ingredients
- 4 frozen overripe bananas (for banana-free, try this Almond Milk Ice Cream instead)
- 1/4 cup peanut butter, or allergy-friendly sub
- 1/3 cup cocoa powder
- optional 1 tbsp dutch cocoa or chocolate protein powder
- 1/4 tsp pure vanilla extract
- 1/8 tsp salt
Instructions
- Make sure the bananas are at least partially brown before chopping and freezing them. Combine all ingredients in a blender, food processor, or Vitamix. Process until completely smooth, adding a little milk of choice if your blender isn’t strong enough to handle the frozen banana. (If you’re not using a high-speed blender like a Vitamix and don’t want to add any liquid, simply thaw the bananas a bit before blending.) Either serve immediately as soft serve, or freeze for up to an hour before scooping out with an ice cream scoop for the classic ice-cream look. This tastes best the day it is made, but you can technically freeze leftovers for up to a few weeks and thaw before serving.View Nutrition Facts
Video
Notes
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I love nice cream. It is the BEST! I’ve eaten it for breakfast more than once this week. Particularly Nutella mint: make mint nice cream (with a nice green coloring, of course), and dollop bits of your healthy Nutella, gently stir, yum!
And I agree: chocolate peanut butter, can’t compete with it!
Mint nutella ice cream sounds awesome!
I need help! I can’t find anywhere else to ask a question except someone else’s comment!
Are there any other ways to make low carb treats without sweeteners containing erythritol? After eating and an ER visit, I found I am so allergic!
My email: blessedwithsixkids@gmail.com
Lisa
Get Stevia Extract, it contains no erythritol but dextrose
I saw Stevia Extract at Sprouts if you have one in your area.
I really like date powder or date paste
Best ice cream ever! Thanks for the recipe, Katie! My husband, my 3-year old and myself loved it.
Allulose sweetener is great in ice cream!! Helps keep a softer texture!
That ice cream looks so yummy thank you for sharing the recipe. I also really like your photos!
I’ve hardly had breakfast yet, but now I know what I’ll be having for dessert tonight!
I made this just as written, except I used a food processor. It was delicious! My husband even liked it enough to have seconds and more the next day, and he’s not a fan of nice cream.
This looks so yummy! I need to try this out tonight!
Paige
Hi, Katie – would PB2 (powdered peanut butter) work in this recipe as well as regular peanut butter? I ask because I think last time I tried to make peanut butter ice cream, it tended to get pretty stuck under the blades of my vitamix blender. So I thought maybe the powdered PB might do the trick? (Then again, it might need a little liquid, to help.)
What are your thoughts? Thanks!
It sounds like a great experiment and I don’t see why it wouldn’t work. If you try it, please be sure to reply here and let everyone on here know how it went!
Nice cream is SO wonderful. I love the combination of chocolate and peanut butter in nice cream even more! 🙂
Yumm! I can’t wait to try this!! I love making nice cream because my sweet tooth is so strong during the summer!
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Made this for dessert tonight and the whole family loved it. Thanks!!
This looks yummy!! But how do you calculate a serving as 3 WW smart points? My WW calculator calculates it to be 8 smart points.
I have the same question about the WW smart points value. I get 8 per serving when I use the calculator…..
Looks like an older recipe, so probably uses the old system of points?
I just had my first bowl of this and it’s amazing!! Can’t wait for the next batch of bananas to ripen!! Thanks for sharing Katie ?
Came out so good!
Love your picture!
I could really like this, but it still had too much of a banana flavor to it for me. Is there any way to get rid of the banana flavor? It was super easy to make, consistency was fantastic. I used a food processor and it was a cinch! Too bad I don’t like bananas 🙁 I was hoping this would be a way that I would be able to eat bananas for their benefits.
Just add more peanut butter! 😉
How many popsicles does it make so i know how many popsicle molds i need
Depends greatly on the size of your Popsicle molds and the shape.
This looks so great! I love the concept of your blog!
This looks flippin amazing!! Could i maybe switch out the bananas with frozen avocado? I cant have bananas!
Sure, you’d just have to add some sweetener additionally.
One trick I’ve learned for chocolate recipes that have peanut butter is to use the powdered peanut butter mixed with sugar free chocolate syrup to get the consistency of peanut butter.