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Chocolate banana ice cream tastes EXACTLY like chocolate ice cream and is made with only 3 healthy ingredients. Our favorite way to eat it is as soft serve right out of the blender, but you can also freeze it so it's firm enough to scoop into ice cream cones! It's a healthier dessert that tastes just as creamy and indulgent as regular chocolate ice cream.
For another healthier banana-based treat, check out our banana nice cream recipe.
Table of Contents hide
Why you NEED this chocolate banana ice cream
Ingredients notes
How to make frozen banana chocolate ice cream in your food processor
How to make frozen banana ice cream in your blender
Variations to try
Freezing your bananas
Recipe FAQs
Watch how to make chocolate banana ice cream
More healthy ice cream
Chocolate Banana Ice Cream Recipe
You know those moments when you're craving a little treat, but you also want something a bit lighter or healthier? Your healthy dessert dilemma is solved with this super easy and creamy chocolate banana ice cream recipe! It's made from just three simple, wholesome, and healthy ingredients, including frozen banana which blends up to a similar creamy consistency as ice cream. Throw in some natural almond butter and cocoa powder, and you've got yourself an indulgent scoop of goodness – made without refined sugar!
You don't even need an ice cream maker for this banana and chocolate ice cream. There are two methods we've included for you below – with a high-powered blender or a food processor.
Why you NEED this chocolate banana ice cream
- Sensational taste: It tastes EXACTLY like soft-serve chocolate ice cream.
- Simple ingredients: Banana and chocolate ice cream is really just that: frozen bananas, cocoa powder (the chocolate part), and some nut butter.
- Easy to make: You can whip this up in a total time of just five minutes – and you don't need an ice cream maker!
- Versatility: It's super easy to switch things up and throw in an extra ingredient to alter the taste. Craving mint chocolate ice cream? Berries? Too easy!
- Stealthy healthy: Fussy kids? They won't even realize they're eating a healthier ice cream and getting their fruit intake!
Ingredients notes
Chocolate banana ice cream is every bit as refreshing and creamy as your favorite ice cream, but made with just three simple and healthy ingredients. No refined-sugars or hard to pronounce items here! This is all that you need:
- Ingredients: Frozen bananas, cocoa powder, and almond butter (you can also use any other nut butter you'd like).
- Optional: You can use your milk of choice if you're using a food processor – use a milk alternative like almond milk if you want to keep it dairy-free or vegan. You can also sprinkle some chocolate chunks or chocolate chips on top!
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How to make frozen banana chocolate ice cream in your food processor
If you are making chocolate and banana ice cream in your food processor, you just need to add a little liquid to help it blend. In this case, it's a 4-ingredient ice cream banana recipe! Just add a dash of your milk of choice. This is how it's done:
- Add ingredients: Put the bananas, cocoa powder, almond or peanut butter, and some milk (any kind!) in your food processor.
- Blend: Turn it on and hold on tight. It'll shake and rattle until the frozen bananas break down.
- Scrape: Scrape any mixture down the edges and keep processing the ice cream for about 3-4 minutes until it turns creamy and delicious. Enjoy!
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How to make frozen banana ice cream in your blender
Friendly warning: Do NOT try to make this recipe in a regular blender. This method only works if you have a high-powered blender (like a Vitamix or Blendtec). Frozen bananas are tough cookies and trying to turn them into ice cream will burn out the motor of even the most expensive regular blender. If you don't have a high-powered blender, use your food processor.
As Blendtec and Vitamix blenders are so powerful, you don't need to add any liquid to turn the bananas into ice cream, making it a little bit creamier in texture! This is how it's done:
- Throw ingredients in: Put the frozen banana slices, cocoa powder, and almond or peanut butter in your high-powered blender. Put the plunger in the lid.
- Blend and serve: Turn the machine on and quickly turn it to the highest setting. Blend, pushing the bananas down with the plunger, until the ice cream is smooth and creamy.
Note: Vitamix has a fan that cools the motor when it's run on the highest setting. Make sure to always use the highest speed (even if it's noisy) so that the fan is turned on.
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Variations to try
This chocolate banana ice cream is luscious as it is, but it's also versatile, so you can play around with the flavor combinations and make it your own with some easy additions! Here are a few ideas:
- Mint chocolate ice cream:Add a few drops of peppermint extract to create a mint chocolate version.
- Berries:Fresh berries can add a sweet, fruity note: use cherries, strawberries, raspberries, or any other berry you can find! You can either add it at the start so it's smooth and consistent, or whip up your ice cream and blend it through the mix at the end so you have a few berry chunks.
- Sweeten it up: If your sweet tooth is calling, add some natural sweetness with maple syrup, honey, or a medjool date. You can also use vanilla extract.
- Toppings:Sprinkle some chocolate chips on top for banana chocolate chip ice cream. Adding some fruit, like banana slices or a fruit puree is delicious! Or add some shredded coconut, sprinkles, or coconut whipped cream.
- Cookies and cream: Crush up some cookies or biscuits and stir the crumbs through. Oreos are the classic choice for this!
- Rum: For an adults only version, throw in a splash of rum (or vodka). Alcohol doesn't freeze, so a bit of rum will keep the ice cream that bit softer in the freezer, too.
- Crunch: Add a bit of crunch on top with a sprinkle of chopped walnuts or pecans.
- Peanut butter cup: Switch out the almond butter for all-natural peanut butter to make a peanut butter cup inspired ice cream.
- Ice cream sandwich: Add a scoop between cookies for an ice cream sandwich – like these whole wheat peanut butter cookies.
Freezing your bananas
You'll want to start with ripe bananas. The riper the banana, the sweeter the ice cream. For this recipe, a banana with some brown or black spots is perfect! You'll want to make sure the bananas are frozen – a normal banana won't give the creamy ‘ice cream' texture.
To freeze the banana, get out a baking sheet and cut your banana into slices. Arrange them in a single layer on the baking sheet before you pop them in the freezer, so they don't stick together. It usually takes around two hours for your banana bits to freeze up. Depending on the power of your blender, you can either throw them straight in or give them five minutes at room temperature, so they soften up just a bit.
Recipe FAQs
In the case of a nut allergy, can I substitute the nut butter?
If the person with a nut allergy is fine to eat seeds, you can use a seed butter such as Sunbutter tahini. It will have a slightly different taste, but will still be a delicious treat!
Can I freeze leftover chocolate banana ice cream?
This banana chocolate cream is best eaten immediately – it'll be just like soft-serve ice cream if you enjoy it right from the food processor. If you want a harder texture so you can scoop it into bowls, you can put it in the freezer (in a freezer-safe container) for around 30 minutes. If you freeze it for longer than 3-4 hours, it'll harden up a lot more, which makes it a little tough to eat, but it is still tasty.
Is banana chocolate ice cream healthy?
This version of ice cream, made with natural ingredients and without refined sugars, is a healthier twist on traditional ice cream. Bananas are full of nutrients, fiber, and natural sugar. Cocoa powder contains antioxidants, while almond butter is a good source of healthy fat and protein.
Watch how to make chocolate banana ice cream
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4.81 stars (157 ratings)
Chocolate Banana Ice Cream Recipe
Prep: 5 minutes mins
Cook: 0 minutes mins
Total: 5 minutes mins
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Chocolate banana ice cream tastes EXACTLY like chocolate ice cream and is made with only 3 healthy ingredients. Our favorite way to eat it is as soft serve right out of the blender, but you can also freeze it so it's firm enough to scoop into ice cream cones! It's a healthier dessert that tastes just as creamy and indulgent as regular chocolate ice cream.
2 cups
Ingredients
- 4 frozen bananas (peeled)
- ¼ cup cocoa powder
- 2 tablespoons almond butter (can sub peanut butter)
- ¼ cup milk of choice (only use if you are making this in a food processor)
- Optional: chocolate chunks or chips (to sprinkle on the top)
Instructions
Chocolate Banana Ice Cream in your Blender:
Place the frozen bananas, cocoa powder, and almond butter into your high-powered blender.
4 frozen bananas, ¼ cup cocoa powder, 2 tablespoons almond butter
Blend the bananas on high speed using the plunger to push the bananas down as needed. After 2-3 minutes the ice cream will run smoothly.
Either eat right away or freeze for 2 hours so that it is hard enough to scoop into cones. Sprinkle with chocolate chunks, if you'd like.
Optional: chocolate chunks or chips
Chocolate Banana Ice Cream in your Food Processor:
Place the frozen bananas, cocoa powder, almond butter, and your choice of milk into your food processor. Pulse until the bananas are mostly broken down.
4 frozen bananas, ¼ cup cocoa powder, 2 tablespoons almond butter, ¼ cup milk of choice
Scrape the sides of the food processor then continue processing on high until the ice cream is smooth and creamy.
Either eat right away or freeze for 2 hours so that it is hard enough to scoop into cones. If using, sprinkle with chocolate chunks.
Optional: chocolate chunks or chips
Video
Notes
When the bananas on your counter start to get too ripe, peel them and freeze them in reusable freezer bags so you always have some on hand for ice cream!
Nutrition
Serving: 1 serving = ½ cup, Calories: 172kcal (9%), Carbohydrates: 32g (11%), Protein: 5g (10%), Fat: 6g (9%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 1mg, Sodium: 9mg, Potassium: 588mg (17%), Fiber: 6g (25%), Sugar: 16g (18%), Vitamin A: 107IU (2%), Vitamin C: 10mg (12%), Calcium: 59mg (6%), Iron: 1mg (6%)
© Author Kristen Stevens
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our dessert recipes!
Kristen Stevens
Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♡♡♡
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Posted: 07/07/2018 Updated: 03/02/2024
246 Comments
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Kevin
Very tasty 😋 I also sprinkled dark chocolate chips and chopped walnuts on top.
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Suzanne
So delicious
Reply
Miha
What can I sub the nut butter with? My kids are severely allergic to all nuts. Thank you.
Reply
Kristen Stevens
Author
Reply to Miha
If they can eat seeds, Sunbutter or tahini both work just as well!
Reply
Tobiloba
How long can this last while in freezer
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Kristen Stevens
Author
Reply to Tobiloba
We enjoy this best eaten right away. But leftovers can be frozen for up to a few weeks. After that, it’s still safe to eat, but the texture starts to change.
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Simone
This recipe gave me the courage to put my vitamix to the test. Haha. It worked perfectly following your instructions. I used cacao powder because it’s what I had. I’ve made other banana ice cream, but the texture and ratios of this one are excellent! I will say, it still tastes like banana – so for anyone new to banana ice cream, don’t expect zero banana to come through, but I’ll definitely be doing this again and think it would be fun with some mix ins or toppings next time. Might even try a touch of vanilla or pinch of salt… It’s a really great base and good as is too. Thank you!
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lee
looking forward to trying this. can I use natural peanut butter? I know in baking it often isn’t used b/c it separates.
thanks
Reply
Kristen Stevens
Author
Reply to lee
Absolutely! That’s what we use in all of our recipes.
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Sophie
Hi Kristen!
Would this still turn out if I added a scoop of unflavored whey isolate protein powder? I just don’t want to make it gritty. Thank you in advance!
Reply
Kristen Stevens
Author
Reply to Sophie
I haven’t tried it myself so I can’t say for sure. If you decide to experiment, let us know how it goes!
1
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Penni Halicki
Why do you have to freeze the bananas first?
Reply
Kristen Stevens
Author
Reply to Penni Halicki
Because otherwise you will have warm and not very thick and creamy ice cream. 🙂
1
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Jane
Funny — I’ve been reading recipes a bit like this, and so far they all say, “You MUST do this in a food processor, not a blender!” I think they probably mean a high-powered food processor vs. an ordinary blender, and I’m guessing that you mean a Vitamix blender vs. an ordinary food processor. I made banana ice cream in my new super Cuisinart food processor yesterday, and it worked great without added liquid, so I’m going to try your recipe in it today without liquid. I’m lucky to have a Vitamix too, but I think they’re may be less stopping-and-scraping with the food processor. We’ll see! Either way, I’m following your excellent recipe — thank you!
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Julie
So good! The best “nice” cream I’ve ever made!
1
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