Creamy Chocolate Peanut Butter “Ice Cream”

Eating a more plant-based diet doesn’t mean you have to give up dessert.  Indulge in this Creamy Chocolate Peanut Butter “Ice Cream.” It’s satisfying, heart-healthy, vegan, and it’s even gluten-free!


Ripe bananas are the silent partner in this frozen delight, and they make it unnecessary to add sugary sweeteners.  Keep chunks of frozen banana in the freezer to use on a moment’s notice, or freeze chopped bananas for at least two hours before making this, or other recipes, such as smoothies.


I use unsweetened cocoa powder in my “ice cream” because it’s the part of chocolate with the most health benefits, and none of the sugar.  You can also add cocoa powder to savory dishes, such as chili, to amp up flavor and nutrition.

Natural peanut butter is typically free of added sugar, and, along with chopped peanuts, contributes heart-healthy fat, an intense peanut flavor, and creaminess. Learn how to make homemade peanut butter from Sally Kuzemchak over at Real Mom Nutrition. (Hint: It’s easy!)


Creamy Chocolate Peanut Butter “Ice Cream”

Makes 2 servings

2 medium ripe bananas, cut into chunks and frozen*

2 tablespoons natural peanut butter (with no added sugar)

2 tablespoons unsweetened cocoa powder

1/2 teaspoon pure vanilla extract

2 tablespoons chopped peanuts

Place bananas in a large food processor. Add the peanut butter, cocoa powder, and vanilla.  Blend until smooth, about 2 to 3 minutes. Transfer to serving bowls and garnish with peanuts. Serve immediately.

*Freeze for at least 2 hours.

Per serving:
252 calories; 12 grams fat (2 grams saturated fat); 0 cholesterol; 132 milligrams sodium; 29 grams carbohydrate; 5 grams fiber; 7 grams protein


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  7. Cathy Pimental says:

    I have made a similar ice cream using coconut milk instead of peanut butter, but I like this recipe even better! It was delicious!

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