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 this recipe!!❤️ So does my family!!
Much less expensive than buying store bought and much healthier.
When you are allergic to dairy it’s great to find an alternative to ice cream!!
Thank you so much for trying it!
Making banana ice cream is so good that I haven’t had the desire to buy store bought ice cream. The chocolate peanut butter is one of our favourites.
This was my first nice cream and I am blown away! So good – rich, sweet and delicious. Hint of banana but peanut butter and cocoa dominated. Thanks for the recipe!
This was fantastic. I made it and then blended it using my Ninja Creami. Mixed in a few vegan chocolate chips. I kept thinking while I was eating it that I couldn’t believe this was so good and was still a healthy treat.
OMG, insanely good! I only had 2 1/2 frozen bananas so I had to guestimate on the other ingredients. Lucky me, the consistency was perfect. I froze a portion and, trust me, eat it right away – so much better – so smooth and creamy.
Really good!
Definitely serves four people or two teenage boys 🙂
Decadent my first try at nice cream only hard
2 frozen bananas so did as half recipe. Perfection.
AMAZING! I added some mini chocolate chips for texture and substituted peanut butter with PB powder. So good!
Can you make this in an ice cream maker?
Absolutely wonderful!! Wasn’t sure it was going to work out but it did. I kept it frozen til after dinner and it was worth the wait!! I added chocolate chips and peanuts!!
I highly recommend this recipe. Thanks Katie!!