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.
Want more tasty (and healthy!) desserts?? Head over to my Pinterest board for more!
Can I substitute the frozen bananas for another fruit? I’m allergic to bananas but all the vegan ice cream recipes I’ve come across call for banana
I would look for one made with coconut milk or avocado but I’m afraid I don’t have one. :)
This satisfies my sweet tooth, and is a delicious substitute for chocolate ice cream! Easy to make and will definitely try with other fruits – strawberries, maybe raspberries or even blueberries. Thank you!
So glad you love it!
Hi I loved this recipie thanks so much! Can you make this with strawberries instead of bananas?
Absolutely!!! Use frozen!
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!!
I’m so glad you enjoyed it!!
Five stars all the way! This was absolutely delicious.
I’m so glad you enjoyed this!!! :)
What is a serving size of this recipe??
It’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!
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!
Wow I love your changes – sounds amazing!
Yummmmmmmmmmm!
So glad you liked it!
These sound gorgeous. Thanks for sharing this recipe.
Simon
Enjoy!
I just made that recipe, and it is so good!
That makes me so happy!!
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!
Yes I totally agree – it reminds me of Wendy’s too! I hope you loved it! Thank you!
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.
hahah!! Too funny!!