Imagine a dessert that's so decadent, so creamy, and so satisfying that you won't believe it's actually good for you! This mind-blowing Healthy Peanut Butter Chocolate Banana Ice Cream is about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor. With just five simple ingredients and no need for an ice cream maker, you'll create a treat that's not only incredibly delicious but also packed with nutrients that will make your body thank you!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 ripe bananas
- 1/2 cup peanut butter
- 1/4 cup cocoa powder
- 1/4 cup almond milk
- 1 tsp vanilla extract
Instructions
- Prepare the bananas by peeling and cutting them into 1-inch chunks. For best results, freeze the banana pieces for at least 2 hours beforehand to ensure a creamy ice cream texture.
- Remove the frozen banana chunks from the freezer and place them into a high-powered blender or food processor.
- Add the peanut butter, cocoa powder, almond milk, and vanilla extract to the blender with the frozen bananas.
- Blend the ingredients on high speed, stopping occasionally to scrape down the sides of the blender. Continue blending until the mixture becomes smooth and creamy, with a soft-serve like consistency.
- If the mixture is too thick, add a little more almond milk, one tablespoon at a time, to help achieve the desired creamy texture.
- For a firmer ice cream, transfer the blended mixture into a freezer-safe container and freeze for 1-2 hours before serving.
- Serve immediately for a soft-serve style dessert, or scoop into bowls if frozen. Optional: Garnish with extra chopped peanuts or a drizzle of melted dark chocolate.
- Store any leftovers in an airtight container in the freezer for up to 1 week. Let the ice cream sit at room temperature for 5-10 minutes before scooping to soften.
Tips
- Banana Selection is Key: Use very ripe bananas with plenty of brown spots for maximum sweetness and creaminess.
- Freezing Technique: Cut bananas into small, uniform chunks before freezing to ensure smooth blending and consistent texture.
- Blender Power: Use a high-powered blender or food processor to achieve that perfect, creamy soft-serve consistency.
- Texture Troubleshooting: If the mixture is too thick, add almond milk gradually - just a tablespoon at a time.
- Flavor Variations: Feel free to experiment by adding a pinch of cinnamon, a drizzle of honey, or even a scoop of protein powder for extra nutrition.
- Storage Hack: Always let the ice cream sit at room temperature for 5-10 minutes before serving to achieve the perfect scoopable texture.
- Make-Ahead Friendly: This recipe can be prepared in advance and stored in the freezer for up to a week, making it a perfect quick dessert option!
Nutrition Facts
Calories: 260kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
