Chocolate Peanut Butter Banana Ice Cream

  • Servings: 2
  • Time: 5 min
  • Difficulty: Easy
  • Print

I like ice cream. I like it a lot. But ice cream doesn’t like me. At all. So I make banana ice cream when I want a creamy treat. This plant-based recipe includes cocoa powder and peanut butter for an even richer splurge. So rich. So creamy. So non-dairy. The perfect treat on a hot day. Enjoy!

Recipe inspired by: years of making banana ice cream

Ingredients

  • 1 c  unsweetened soy milk
  • 5 medjool dates
  • 1/3 c chunky peanut butter
  • 1 1/2 tbsp cocoa powder
  • 1/2 tsp vanilla
  • 2 bananas, frozen
  • 1/8 tsp salt

toppings:

  • 2 tbsp cocoa nips
  • 2 tbsp unsweetened coconut flakes
  • more peanut butter?

Directions

  1. Peel bananas and freeze for at least 24 hours.
  2. Blend soy milk and dates (make sure pits and stems are removed) until the dates have broken into tiny pieces.
  3. Break frozen bananas into smaller pieces and add to blender with peanut butter and blend on medium low.
  4. You will need to frequently stop the machine and use a spatula to scrape down the sides and stir the contents (it will be useful if your machine came with a tamper like a vitamix for easy mixing while the machine is running). Add more milk as needed (1 tablespoon at a time).
  5. Add cocoa powder, vanilla, and salt and continue blending.
  6. The longer you blend the bananas the faster they will melt. You want it thick like soft serve ice cream as opposed to a milk shake consistency (although that would also be good). Move quickly.
  7. When chocolate peanut butter ice cream is smooth (with a few peanut and date chunks) scrape out blender contents into a chilled bowl or two.
  8. Eat immediately or place in the freezer for up to 20 minutes to chill a bit more.
  9. This is delicious by itself or you can add cocoa nibs, peanuts or peanut butter, and/or dried coconut flakes.

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