Prepare to be blown away by the most decadent, creamy, and surprisingly healthy dessert that will make your taste buds dance with joy! This Chocolate Banana Peanut Butter Chunk Soy Ice Cream is not just a treat – it's a revolutionary dessert that combines rich chocolate, smooth peanut butter, and the natural sweetness of ripe bananas into a mind-blowing frozen delicacy. Whether you're a health-conscious foodie or a dessert lover looking for a guilt-free indulgence, this recipe will transform your understanding of what ice cream can be!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Dessert
Serves: 4 servings
Ingredients
- 2 ripe bananas
- 1 cup soy milk
- 1/2 cup peanut butter
- 1/2 cup cocoa powder
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chunks
Instructions
- Peel the ripe bananas and slice them into small chunks. Place the banana pieces on a baking sheet lined with parchment paper and freeze for about 2 hours until completely solid.
- Remove the frozen banana chunks from the freezer and let them sit at room temperature for 2-3 minutes to slightly soften.
- Add the frozen banana chunks, soy milk, peanut butter, cocoa powder, maple syrup, and vanilla extract to a high-powered blender or food processor.
- Blend the ingredients on high speed, stopping occasionally to scrape down the sides, until the mixture becomes smooth and creamy with a soft-serve consistency.
- Pause the blender and fold in the chocolate chunks, stirring gently to distribute them evenly throughout the ice cream mixture.
- For a soft-serve consistency, serve immediately. For a firmer texture, transfer the ice cream to a freezer-safe container and freeze for 1-2 hours before serving.
- When ready to serve, let the ice cream sit at room temperature for 2-3 minutes to soften slightly, making it easier to scoop.
- Garnish with additional chocolate chunks or a drizzle of peanut butter if desired, and enjoy immediately.
Tips
- Choose perfectly ripe bananas with brown spots for maximum natural sweetness and creaminess.
- Freeze banana chunks completely before blending to achieve the ideal ice cream texture.
- Use a high-powered blender or food processor to ensure a smooth, creamy consistency.
- Let the frozen bananas sit at room temperature for 2-3 minutes before blending to make processing easier.
- For extra richness, use natural peanut butter with no added sugars.
- Experiment with different chocolate chunk sizes for varied texture.
- If the mixture is too thick, add a splash more soy milk to help blending.
- For a vegan-friendly version, ensure your chocolate chunks are dairy-free.
- Store any leftover ice cream in an airtight container to prevent ice crystals from forming.
- For best flavor and texture, consume within 2-3 days of preparation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 12g
Fat: 24g
Saturated Fat: 5g
Cholesterol: 0mg
