The Lemon Bowl®

Healthy Recipes Made Easy

Vegan Chocolate Peanut Butter Ice Cream

By 84 Comments

Pin
Share
Flip
Jump to Recipe Print Recipe

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.

MY LATEST VIDEOS

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

Thick, creamy, salty and sweet, your entire family will love this guilt-free vegan chocolate peanut butter ice cream.
4.37 from 33 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate, ice cream, peanut butter, vegan
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Calories: 108kcal
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

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 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.
Tried this recipe?Mention @thelemonbowl

Want more tasty (and healthy!) desserts?? Head over to my Pinterest board for more!

 

 

You May Also Like:

9 Healthy Snacks Using Nut Butter
Chocolate Magic Shell {Tillamook Ice Cream Social ...
Chocolate Nut Butter Protein Balls
Chocolate Oatmeal with Raspberry Preserves

Recipe Search

Reader Interactions

Comments


  1. I 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!!

    Reply


  4. I 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!

    Reply


  7. 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


  8. 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

  9. 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

  10. 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


  12. 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

  14. 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


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

    Reply


  18. 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

  23. 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

  24. 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

  29. 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

  35. 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

  37. 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

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin
Share
Flip