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Vegan Chocolate Peanut Butter Ice Cream

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Thick, creamy, salty and sweet, your entire family will love this guilt-free vegan chocolate peanut butter ice cream. No Machine Required.
Vegan Chocolate Peanut Butter Ice Cream - The Lemon BowlWhat 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.

Frozen Bananas - The lemon BowlThe 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.)

Peanut Butter Banana Oatmeal Smoothie - The Lemon BowlMost 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.

Strawberry Picking - The Lemon BowlI 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.

Chocolate Peanut Butter Vegan Ice Cream - The Lemon BowlCheers to summer and guilt-free ice cream!

Your spoon is waiting.

5 from 8 votes
Chocolate Peanut Butter Vegan Ice Cream - The Lemon Bowl
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Vegan Chocolate Peanut Butter Ice Cream
Prep Time
5 mins
Total Time
5 mins
 
Thick, creamy, salty and sweet, your entire family will love this guilt-free vegan chocolate peanut butter ice cream.
Course: Dessert
Servings: 4
Calories: 108 kcal
Author: Liz DellaCroce
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
US Measurements - Convert to Metric
Instructions
  1. 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.
  2. Serve immediately or freeze in an air-tight container for up to 5 days.
Recipe Notes

Recipe slightly adapted from MD School Mrs.

Nutrition Facts
Vegan Chocolate Peanut Butter Ice Cream
Amount Per Serving
Calories 108 Calories from Fat 40
% Daily Value*
Total Fat 4.4g 7%
Saturated Fat 0.9g 5%
Polyunsaturated Fat 3.5g
Sodium 111mg 5%
Total Carbohydrates 16.6g 6%
Dietary Fiber 3.1g 12%
Sugars 7.9g
Protein 2.7g 5%
* Percent Daily Values are based on a 2000 calorie diet.

Get more frozen treat recipes from friends and family:

Feed Me Phoebe: Coconut Mojito Popsicles
Dishing With Divya: Strawberry Sherbet
Jeanette’s Healthy Living: Healthy Fruit Punch Popsicles
Virtually Homemade: Minty Pina Colada Popsicles 
Weelicious: Fruity Lemonade Ice Pops
Napa Farmhouse 1885: Chai Green Tea Popsicles
Red or Green: Spiced Rooibos Tea Popsicles
Dishin & Dishes: Heath Bar Crunch Ice Cream
Elephants and the Coconut Trees: Homemade Eggless Vanilla Ice Cream (No Machine Required)
Domesticate Me: Slutty Brownie Ice Cream Sandwiches
Devour: 5 Frozen Finales
Poet in the Pantry: Peanut Butter Ice Cream
Swing Eats: Grapefruit, Pineapple, Basil and Coconut Milk Gelato
Daily*Dishin: Dark Chocolate Sorbet
Cooking With Elise: Frozen Blueberry Treats
FN Dish: 6 Reasons to Brave Brain Freeze

For a savory frozen treat:

Taste With The Eyes: Frozen Alaskan Cod, Mediterranean-Style

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Comments

  2. Thanks 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!

    Reply

  3. This 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.

    Reply

  4. Omg! Topped it with thinly sliced, unblanched almonds for a bit of a crunch and it was almost too good to be true! Love it!

    Reply

  5. Looks amazing! Just wondering about something; You mean unsweetened cocoa powder, right? And what kind of vanilla do you use? Can I use vanilla essence? :)

    Reply

    • YES! Unsweetened cocoa powder. :) Any vanilla works – just use your favorite! We buy a big bottle from Costco that works great. I’m not sure what vanilla essence is but you could even skip it!

      Reply

  7. This is so good! I’m lactose intolerant and Mt daughter is a vegan so it’s perfect for both of us. So delicious!! Thank you

    Reply

  9. Does it have any banana flavor? My fiance hates banana but I don’t mind it so I’d like to know whether to make a single or double batch. :-)

    Reply

  11. Hi, just wondering if you could replace the peanut butter with anything else, for people who cannot eat peanuts?? Looks delicious, thank you!!

    Reply

  13. Thanks for this great recipe! I added a lil greek coconut yogurt and nutella to mine. Any recommendations for a blender of food processor? Neither my blender or food processor could fully blend it to a creamy state.

    Reply

  18. I always have bananas in the freezer ready to go! I love the fact that you don’t need a nice cream maker either. Thank you xoxo

    Reply

  19. Liz this looks awesome. 1st off, gorgeous pictures. I just want to lick that ice cream right off the scoop. Secondly, can believe that you know me that well to make a recipe soley for me. hehe. :) Peanut butter, chocolate, bananas, yup.. its a winner. Totally making this one soon.

    Reply

  24. I haven’t been a huge fan of banana ice cream but definitely a huge fan of chocolate and peanut butter. The addition of cinnamon makes me want to try banana ice cream again though. It does look tasty.

    Reply

  30. I LOVE making these frozen banana ice creams and recently added a half shot of espresso to mine to make a coffee flavored one. Why have I never thought of adding a nut butter?! That sounds awesome!

    Reply

  32. I’m a fan of banana softserve and this variation sounds awesome. Especially with the add-in of peanut butter and cinnamon. I wouldn’t have thought of that last little one though I’m sure it takes the flavour up a notch.

    Reply

      • Liz,
        Mine came out kind of soupy… Any suggestions? Also, I followed it exactly, but it didn’t seem to make too much? I do love the flavor… Thank you!!

        Reply

        • Hi Charlize – Soupy? Interesting – I’ve never encountered that before (and I literally made this just 2 days ago!) Were your bananas completely frozen? There’s no liquid so I can’t imagine how it would be come soupy. As for the quantity, I suppose that could vary a bit if you didn’t use two large bananas. Regardless, I hope you try again! We make it all the time and my boys love it!

          Reply

        • You can put it back in the freezer for ten-twenty minutes, giving it a stir in between so that it doesn’t freeze into a rock. Yours might have come out soupy because the mixture does warm up a little in the blender. :)

          Reply

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