Description

Make the best ever Chocolate Peanut Butter Ice Cream with just six natural plant-based ingredients: bananas, peanut butter, cocoa powder, unsweetened plant-based milk, peanuts, and dark chocolate. This gluten-free, vegan ice cream recipe contains no added sugars, oils, or salt.

Ingredients

Scale

4 medium ripe bananas, peeled
1/3 cup peanut butter
¼ cup cocoa powder
1 cup plant-based milk, plain, unsweetened (i.e., coconut, oat, or soy)
1 teaspoon vanilla
1/3 cup coarsely chopped peanuts
1/3 cup chopped dark chocolate or chocolate chips (dairy-free)

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Instructions

Place bananas, peanut butter, cocoa powder, plant-based milk, and vanilla in the container of a blender. Puree until very smooth and creamy (about 2-3 minutes).
Pour the mixture into a one-quart shallow container with lid and place in freezer. Freeze for about 2 hours, until mixture is very thick.
Remove container from the freezer and mix in the peanuts and chocolate chips. Cover with lid and return to the freezer, freezing for about 4 additional hours until mixture is very thick and scoopable.
Serve immediately. Store leftovers in the freezer.
Makes 8 servings (about ½ cup each).
May garnish with additional peanuts and dark chocolate, if desired.

Notes

For best results, enjoy this ice cream within 12 hours of freezing, as mixture tends to get icy when it is stored in the freezer for longer periods of time. (Though, it is still good later on. Just defrost long enough to scoop it.)

Prep Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 197
Sugar: 9 g
Sodium: 48 mg
Fat: 12 g
Saturated Fat: 4 g
Carbohydrates: 25 g
Fiber: 7 g
Protein: 6 g