Chocolate Banana Ice Cream is easy to make, and tastes amazing! Made with just a few very simple ingredients, it is creamy, smooth and healthy too!
Banana Chocolate Ice Cream
Last month we shared with you a two-ingredient Banana Ice Cream. (Have you tried it yet?) Today we’re going to show you another way to make this delicious treat, AND we are adding some chocolate, so you know it’ll be amazing! 🙂
I love this recipe because it feels like a treat. It tastes like a treat… but guys… it’s totally healthy, and so easy!
My girls are obsessed with ice cream! (With me as their mama it was bound to happen… I blame genetics!) We’ve had healthy banana ice cream on repeat this summer and it’s the perfect way to beat the heat!
How to Make Chocolate Banana Ice Cream
Start by tossing some frozen bananas in your food processor. Watch in awe as those bananas magically turn into soft serve!
Next, fold in some peanut butter, a little coconut milk, and a dash of maple syrup and vanilla. Mix well.
Fold in some dark chocolate chunks, and in just a few minutes you’ve got healthy banana chocolate ice cream that the whole family will enjoy!
HERE ARE A FEW MORE BANANA RECIPES WE THINK YOU’LL LOVE-
- Tropical Banana Smoothies
- Nutella Banana Muffins
- The Best Chocolate Banana Bread
- Banana Peanut Butter Granola
- Banana Cinnamon Streusel Muffins
- The Best Banana Bars
Banana Chocolate Chip Ice Cream
Banana Ice Cream with Chocolate Chunks
- 3 extra-ripe bananas, frozen (overnight is ideal)
- 3 Tbsp. full-fat coconut milk*
- 1/4 cup natural peanut butter
- 1/4 tsp. vanilla
- 1 Tbsp pure maple syrup
- 1/4 cup dark chocolate chunks, coarsely chopped
- Cut all three frozen bananas into 1-2 inch chunks.
- Place bananas in a large food processor.
- Pulse until the bananas resemble soft serve ice cream.
- Transfer the soft serve bananas into a large bowl.
- Fold the coconut milk, peanut butter, and vanilla into the bananas until all ingredients are combined.
- Finally mix in the chopped dark chocolate.
- For soft serve ice cream, eat immediately or for harder ice cream, place the mixture in a freezer-friendly container and freeze for 3+ hours
ABOUT THE AUTHOR – Shannon is the creative mom from I Knead to Bake. Shannon was a Food Contributor on Somewhat Simple in 2016.