Chocolate Peanut Butter Banana Ice Cream
If you’re looking for a delicious and healthy dessert, look no further than Chocolate Peanut Butter Banana Ice Cream. This easy recipe combines the natural sweetness of ripe bananas with the rich flavors of peanut butter and cocoa. It’s perfect for a hot day or as a guilt-free treat any time!
Why Make This Recipe
Making your own ice cream at home is not only fun but also gives you control over what goes into it. Unlike store-bought options, this recipe uses simple ingredients and contains no artificial additives. Plus, it’s vegan and can be made refined sugar-free if you choose the right sweetener. The combination of chocolate and peanut butter makes it an indulgent treat that everyone will love!
How to Make Chocolate Peanut Butter Banana Ice Cream
Ingredients:
- 4 ripe bananas, sliced and frozen
- 1/2 cup creamy peanut butter
- 1/4 cup unsweetened cocoa powder
- 2-3 tbsp honey or maple syrup (adjust to taste)
- 1 tsp vanilla extract
- A pinch of salt
- Optional toppings: chocolate chips, chopped peanuts, or sliced bananas
Directions:
- In a food processor or high-speed blender, combine the frozen banana slices, peanut butter, cocoa powder, honey (or maple syrup), vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add a splash of almond milk or any milk of your choice to help blend.
- Taste the mixture and adjust the sweetness by adding more honey or maple syrup if desired.
- Transfer the mixture to an airtight container and smooth the top. Freeze for at least 2-3 hours until firm.
- Once frozen, scoop out the chocolate peanut butter banana ice cream and serve in bowls. Top with chocolate chips, chopped peanuts, or sliced bananas if desired.
How to Serve Chocolate Peanut Butter Banana Ice Cream
Serve the ice cream in bowls and let everyone add their favorite toppings, such as chocolate chips, chopped peanuts, or extra banana slices. This makes the experience even more fun and customizable!
How to Store Chocolate Peanut Butter Banana Ice Cream
Store any leftover ice cream in an airtight container in the freezer. It will keep well for up to a week. Before serving from the freezer, let it sit at room temperature for a few minutes to soften.
Tips to Make Chocolate Peanut Butter Banana Ice Cream
- Use very ripe bananas for the best sweetness and flavor.
- For a creamier texture, blend a bit longer and scrape down the sides of the blender frequently.
- If you want a richer chocolate flavor, add a little more cocoa powder!
Variation
You can switch out peanut butter for almond butter or any nut butter of your choice. You can also add in mix-ins like shredded coconut or crushed cookies for a fun twist!
FAQs
1. Can I use fresh bananas instead of frozen?
It’s best to use frozen bananas for a creamy texture. Fresh bananas won’t give you the same ice cream consistency.
2. Is this recipe suitable for people with nut allergies?
No, this recipe contains peanut butter. If you have nut allergies, you can try sunflower seed butter instead.
3. Can I make this a chocolate banana ice cream without peanut butter?
Yes! Just omit the peanut butter and increase the cocoa powder slightly for a pure chocolate flavor.
Enjoy your homemade Chocolate Peanut Butter Banana Ice Cream! It’s a delightful treat everyone will love.