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
- 2 large frozen bananas (sliced)
- 2 tablespoons cocoa powder
- 2 tablespoons creamy natural peanut butter
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- 1 pinch salt
- 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!
92 thoughts on “Vegan Chocolate Peanut Butter Ice Cream”
How about mangoes instead of bananas?
Yes, definitely! Bananas imitate the creaminess of ice cream a bit better, but mango would be tasty as well.
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. :)