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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This turned out beautifully! It’s like chocolate silk in my mouth. My food processor had a little trouble so I added two tablespoon of coconut milk. Thank you so much for this lovely, simple, healthy recipe 🙂
Brilliant! The delicious addition of coconut milk, which contains some fat, should also increase the fluffiness of your nice cream. Thanks for sharing!
Yum! It almost killed my old (but still loved) Ninja because I didn’t thaw out the bananas a bit (as Katie recommends for those of us who don’t have a powerful blender). The texture was perfect that way, though. I’ll leave the salt out or reduce it next time; it threw me off a little. It may have to do with the peanut butter used. Mine is less sweet than regular peanut butter, so maybe I can taste the saltiness more.
My husband wouldn’t touch it. His loss! The kids liked it too, although one didn’t finish it because she doesn’t eat bananas. You can taste them, but that’s ok with me (and the other kids), because we couldn’t taste the “over-ripeness.” I love bananas, but absolutely hate them when they are too ripe. I love the peanut butter-banana combination…and peanut butter-chocolate, and banana-chocolate; what can I say? I love this, and I don’t have to throw out any bananas ever again. Thank you, Katie!
I forgot to add (to my already long comment, sorry) that I added a splash of milk to help my struggling Ninja.
I would like to thank you for sharing the recipe. I’ve been eating healthy, but I can’t give up ice cream. I tried this today, and I’m very happy I did! I used my immersion blender for this, and added 1/4 cups of lowfat milk. Perfect consistency for me and my husband. I bookmarked your website, and will search for more of your guilt-free desserts/recipe.
This is so good, I’m eating it for dinner. Kinda funny, but I decided to only make half a batch. By the time I’d cut up the frozen bananas (I freeze them as halves in snack bags), I’d forgotten I was halving it and add all of the remaining ingredients! It is sooo chocolaty and sooo peanut-buttery that I’ll make it like this every time.
We love this recipe Katie, thanks.
In fact I’m going to whip some up now.
Must try the coconut milk ice cream too!
Hi Katie, First, thank you for sharing the chocolate peanut butter nice cream recipe. I cook for my 91 year old Mom who has been a fragile diabetic for 65 years. She was able to enjoy this dessert with no issues with her blood sugars. I can’t tell you how happy it made her and me.
Do you put all the 4 bananas in the blender or do a few at a time? Your video looked like just a few. I dumped all 4 in my Vitamix and it stopped and then I added some liquid after it cooled down and all was well. My bananas were really frozen hard. Perhaps that was my problem. I need to experiment more.
I see you have a cookbook on amazon. I was wondering if there was anywhere that would list the indexfor both of your books. I’m deciding between that and your new cookbook. I”m looking for soy free options since I’m also cooking for a 17 year breast and ovarian cancer survivor(my sister) that avoids soy.
Hi Deborah, I’m not Katie but I usually do two bananas at a time in my Vitamix or thaw them first a bit if doing four at a time 🙂
Her new book (Hello Breakfast) has soy free options for every recipe, but it is an ebook – just wanted to make sure you knew that! I don’t think there’s an index online but if you ever see a recipe of Katie’s that has soy, please feel free to comment or email us about if there’s a soy-free option. We can usually think of one, and if we can’t then it’s always good to know we need to experiment!
Jason (Media relations)
Jason Sanford, I’m glad you clarified who you were. I thought you were some kind of creeper trying to imitate Katie, lol! Might want to put your affiliation with Katie by your name automatically. Just a thought. 🙂
Can you use cacao instead of cocoa?
You can!
Absolutely yummy. I’ve made this several times already. I made these for my parents and they loved it as well! I usually add a bit of almond milk (about 1/4 cup) with the ingredients to help them blend a bit better.
HI can I put this in my table top ice cream maker?
I’ve never tried but don’t see why not. If you try it, definitely let me know how it goes!
I tried this tonight, and OH MY GOSHHHHH, it was incredible. I was eating spoonfuls out of the blender.
It came out perfectly smooth and looked just like ice cream with my trusty Ninja!
Thank you, Katie, for sharing your wonderful recipes! I love trying your healthy twists for my sweet tooth. 🙂 I know I’ll be adding this to my repertoire, along with your black bean brownies, and healthy cookie dough dip (some other favs!)
Great recipe, also will you marry me?
loved this recipe!
We make this delicious ice cream every week, but without the guilt that comes when eating unhealthy desserts.
would love for more recipes like this!!
best ice cream we’ve ever eaten!
Amazing recipe!!
It’s super easy with few and accessible ingredients, and once you have frozen bananas this creamy paradise is quick to make!
At first I was quite hesitant to try this recipe since I’m not a huge fan of bananas but I was suprised to find out that there was no taste or texture of banana! It also comes out slightly different each time so the final result is always a nice surprise.
I don’t use vanilla extract, salt or dutch cocoa/protein powder and it turns out perfectly fine.
Only minor flaw is that this ice cream won’t freeze properly. You can’t scoop it (it becomes rock hard) so we just eat it right away so that it’s more of a cold creamy mousse.
Thank you so much for this delicios thing!!!
Katie, this was delicious. Thanks
Fairly simple to make and absolutely delicious! I added another 2 tbsp of cocoa powder to make it extra chocolate-y.