Thick, creamy, salty and sweet, your entire family will love this guilt-free vegan chocolate peanut butter ice cream. No Machine Required.
What would you say if I told you it was possible to make ice cream at home without a machine? What if I told you it was all natural with no added sugar, no dairy products and no saturated fat? If you’ve never made homemade vegan ice cream before, I’m about to blow your mind.
The secret? Frozen bananas!! Yes, my friends, it’s true: frozen bananas are the secret ingredient in my Vegan Chocolate Peanut Butter Ice Cream. Before I continue, I must give credit to my girl MJ who first introduced me to machine-free, dairy-free ice cream over 3 years ago.
With two little ones, we always have bananas on hand. I love banana bread as much as the next gal but it’s bathing suit season and way too hot to turn on the oven so instead of baking I peel over-ripe bananas then wrap them in plastic wrap and pop them in the freezer. (You can also slice them then throw them in a plastic bag but I usually slice them before using them with a sharp knife.)
Most days we use frozen bananas for smoothies but now that summer has arrived and the heat is on, I crave ice cream almost daily. Since I’m still working on losing the baby weight, I love having a healthier, guilt-free version on hand. Not only is it easier on the waistline but my 2 year old can enjoy it and we get to skip the traditional ice cream induced post-sugar-buzz meltdown.
I am a sucker for chocolate and peanut butter but feel free to add in your favorite flavors. We recently went strawberry picking so a vegan strawberry ice cream is next on our list, soon to be followed by blueberries and peaches. If you are hosting a summer party and accommodating friends or family with dairy or gluten allergies, this dessert is a no brainer.
Cheers to summer and guilt-free ice cream!
Your spoon is waiting.
Vegan Chocolate Peanut Butter Ice Cream
Ingredients
- 2 large frozen bananas sliced
- 2 tablespoons cocoa powder
- 2 tablespoons creamy natural peanut butter
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1 pinch salt
Instructions
- Place all ingredients in a high speed blender or food processor and slowly pulse, 15 seconds at a time, until mixture is smooth and creamy, scraping down the sides as you go. Note:This process may take a couple minutes so be patient.
- Serve immediately or freeze in an air-tight container for up to 5 days.
Nutrition Information:
Want more tasty (and healthy!) desserts?? Head over to my Pinterest board for more!
Nikkolette Garno
February 2, 2019 at 10:48 pmI was looking for a quick easy guilt-free dessert and found this. Glad I did, it was yummy!! Next time I would use riper bananas for less of a banana flavor (which you suggested, but I happened to have two less ripe ones in my freezer). I topped with some almond milk whipped cream which added some sugar. I will be trying a similar recipe with berries in the future. Thank you!!
Liz DellaCroce
February 3, 2019 at 12:06 pmI’m so glad you enjoyed it!!
Sandy Smith
January 5, 2019 at 8:57 pmFive stars all the way! This was absolutely delicious.
Liz DellaCroce
January 6, 2019 at 9:29 pmI’m so glad you enjoyed this!!! :)
Becky
September 15, 2018 at 7:39 pmWhat is a serving size of this recipe??
Liz DellaCroce
September 16, 2018 at 11:05 amIt’s about 1/2 a cup but depends a bit ultimately on the size banana. :) The best way to do it is to divide the bowl in four and then scoop!
Adonis
July 27, 2018 at 10:29 pmI tried the recipe because it looks good. I added a tablespoon of maple syrup and roasted pistachio nuts. Sweetie and I are ready to devour it now!
Liz DellaCroce
July 29, 2018 at 4:30 pmWow I love your changes – sounds amazing!
Jeremy
August 12, 2017 at 9:36 pmYummmmmmmmmmm!
Liz DellaCroce
August 14, 2017 at 3:41 pmSo glad you liked it!
plasterers bristol
November 1, 2016 at 2:45 pmThese sound gorgeous. Thanks for sharing this recipe.
Simon
Liz DellaCroce
November 3, 2016 at 9:50 amEnjoy!
Taji kommineni
May 4, 2017 at 7:00 pmI just made that recipe, and it is so good!
Liz DellaCroce
May 5, 2017 at 5:03 pmThat makes me so happy!!
Madonna
February 25, 2016 at 4:16 amThanks for sharing this recipe! I made your concoction tonight and it turned out great. At first, I tried using a Nutribullet, but the blade was not powerful enough to mush the bananas into ice cream consistency. I transferred everything into a food processor and the bananas turned creamy like ice cream. Surprisingly, this vegan ice cream tastes so similar to soft serve ice cream from Wendy’s. I think yours is better, because I could taste the authenticity of the cacao powder and there’s peanut butter. Perhaps, the best part about this recipe is not adding sugar and still maintaining the flavor and texture of soft serve ice cream. Well done friend!
Liz DellaCroce
February 25, 2016 at 4:14 pmYes I totally agree – it reminds me of Wendy’s too! I hope you loved it! Thank you!
Ashley @ Fit Mitten Kitchen
August 5, 2015 at 8:15 amThis fell under the “You Might Also Like” section and I responded with “Why yes, yes I would like that!” ;-) You can never go wrong with peanut butter, chocolate, and banana. One of the flavors of my wedding cake was banana with peanut butter buttercream ;-) That flavor went FAST.
Liz DellaCroce
August 5, 2015 at 10:23 pmhahah!! Too funny!!