Chocolate peanut butter ice cream is a decadent fun-to-eat treat. This ice cream recipe is made with frozen bananas as the base to keep it dairy free and guilt free! You’ll love it!
This chocolate ‘nice’ cream is made in the blender. Which means there’s no need for an ice cream maker! There’s nothing to whisk together and no need for a bowl.
It can also be made in a food processor with a little additional liquid – like almond or coconut milk.
This homemade chocolate peanut butter ice cream is dairy free, which means there’s no need for products like whole milk!
You’ll be surprised how creamy this homemade ice cream is without the use of dairy products. This recipe is also gluten free and vegan. It’s magical!
This chocolate ice cream is free of added sugar. The frozen bananas add the perfect amount of sweetness to this easy vegan dessert!
Ice cream recipes are perfect for this time of year! Everyone craves something creamy and cold during the summer – 1 giant cup ice cream please!
Chocolate Peanut Butter Ice Cream – Ingredients
3 cups chopped frozen bananas (about 4 bananas)
1/4 – 1/3 cup raw cacao powder (can sub cocoa powder)
1/4 cup natural peanut butter
Large pinch of sea salt
Chocolate Peanut Butter Ice Cream – How To Make
First, chop the frozen bananas into 1/2 inch rounds. Place them into the blender along with the peanut butter, cacao powder, and salt.
Blend on high, scraping down the sides a time or two.
If your blender is struggling, add a drizzle of almond or coconut milk to help it blend.
If you’re using a high speed blender like a Vitamix, you shouldn’t need any extra liquid.
Eat right away for a soft serve ice cream (my favorite!), or place into a loaf pan and freeze for 1-2 hours for a more scoop-able ice cream.
Chocolate Peanut Butter Ice Cream – Swirl Option
If you’re looking for a chocolate peanut butter swirl ice cream, save half the peanut butter (2 tablespoons), and drizzle over the mixture after transferring it to the loaf pan.
Use a toothpick to swirl it around into the ice cream. Then place the loaf pan into the freezer to firm up for about 1-2 hours. Who says healthy ice cream can’t be delicious too?!
Chocolate Peanut Butter Ice Cream – Optional Mix-Ins
Raw cacao nibs
Healthy peanut butter cups, chopped small
Small chunks of homemade cookie dough
Dye free sprinkles
Enjoy this peanut butter chocolate ice cream!
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Chocolate Peanut Butter Ice Cream
- 3 cups frozen bananas (chopped into 1/2 inch pieces, about 4 bananas)
- 1/4-1/3 cup cacao powder (use 1/3 for a dark chocolate flavor, can sub cocoa powder)
- 1/4 cup natural peanut butter
- large pinch sea salt
- Raw cacao nibs
- Healthy peanut butter cups
- Chocolate chips
- Small chunks of homemade cookie dough
- Dye free sprinkles
- Chop the frozen bananas into 1/2 inch rounds. Place them into a high speed blender like a Vitamix, along with the peanut butter, cacao powder, and salt.
- Blend on high, scraping down the sides of the blender a time or two. If your blender is struggling, add a drizzle of almond or coconut milk to help it blend.
- Blend until thick and creamy.
- Eat right away for a soft serve ice cream (my favorite!), or place into a loaf pan and freeze for 1-2 hours for a more scoop-able ice cream.
Hungry for more? Check out some of my favorite recipes!
Instant Pot Baked Potatoes
Paleo/GF Banana Bread Cookies
Oatmeal Raisin Cookies Bites
Balsamic Chicken Drumsticks
Chocolate Pomegranate Almond Clusters
Paleo Whoopie Pies
Fudgy Paleo Brownies
Gluten Free and Paleo Crinkle Cookies
Sparkling Lemonade – perfect for July
Paleo Pecan Chocolate Chip Cookies
Strawberry Banana Smoothie
I can not have caffeine, can you substitute carob powder for the Cacao powder