Chocolate Peanut Butter Nice Cream is a rich, creamy frozen treat that tastes indulgent but is secretly healthy. Made with just a few wholesome ingredients—bananas, peanut butter, and cocoa—it’s the perfect guilt-free dessert or snack I can whip up in minutes. Whether I’m craving something chocolatey or looking for a way to cool down on a hot day, this nice cream hits the spot every time.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
3 ripe bananas, sliced and frozen
2 tablespoon natural peanut butter
2 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
Optional: splash of almond milk (or any milk) for creaminess
Optional toppings: chopped peanuts, dark chocolate chips, sliced banana
Directions
Blend the bananas: I place the frozen banana slices in a high-speed blender or food processor and pulse until they turn creamy and smooth, scraping the sides as needed.
Add the flavors: I add the peanut butter, cocoa powder, and vanilla extract, then blend again until everything is well combined. If the mixture is too thick, I add a splash of almond milk to help it blend smoothly.
Serve or freeze: I enjoy it right away as soft-serve, or I pop it into the freezer for 1–2 hours for a firmer, scoopable texture.
Top it off: I like to finish it with chopped peanuts, chocolate chips, or banana slices for extra texture and flavor.
Servings and timing
This recipe makes about 2 to 3 servings. The prep time is just 5 minutes, though I need to allow time to freeze the bananas ahead of blending. If I choose to freeze the blended nice cream for a firmer texture, I add another 1 to 2 hours of freezing time.
Variations
I add a spoonful of Greek yogurt for extra creaminess and richness (if not strictly vegan).
For a sweeter version, I mix in a bit of honey or maple syrup.
Sometimes I toss in a handful of dark chocolate chunks for an even more indulgent twist.
Swapping peanut butter for almond or cashew butter gives it a whole new flavor.
I love adding a pinch of sea salt to bring out the chocolate and peanut flavors.
Storage/Reheating
I store any leftovers in an airtight container in the freezer. To serve again, I let it sit at room temperature for 10–15 minutes to soften slightly. Since it’s banana-based, I try to enjoy it within a week for the best texture and flavor.
FAQs
How ripe should the bananas be for this recipe?
I use bananas that are ripe with plenty of brown spots. They’re naturally sweeter and give the nice cream a smooth texture.
Can I make this without a high-speed blender?
Yes, but a food processor works best if I don’t have a high-speed blender. I just need to be patient and scrape down the sides often.
Is this recipe keto-friendly?
The bananas do contain natural sugars, so it’s not strictly keto. But it’s low in added sugars and fits many clean-eating styles.
Can I double the recipe?
Absolutely. I often double it if I’m serving more people or want to store some for later—just make sure my blender or food processor can handle the volume.
What does “nice cream” mean?
It’s a nickname for ice cream alternatives made with frozen fruit—usually bananas—so it’s “nice” in the sense that it’s dairy-free, vegan, and naturally sweet.
Conclusion
Chocolate Peanut Butter Nice Cream is my go-to when I want something fast, healthy, and satisfying. It’s simple, naturally sweet, and endlessly customizable. Whether I eat it as-is or top it with all my favorites, I always come back to this easy, delicious recipe.
Recipe:
Chocolate Peanut Butter Nice Cream
- Total Time: 5 minutes (+ freezing time for bananas and optional post-blend freezing)
- Yield: 2-3 servings
- Diet: Vegan
Description
Chocolate Peanut Butter Nice Cream is a rich, creamy frozen treat made from frozen bananas, peanut butter, and cocoa powder. It's a guilt-free, vegan, and dairy-free dessert that's naturally sweet and easy to make, perfect for a healthy snack or dessert.
Ingredients
3 ripe bananas, sliced and frozen
2 tbsp natural peanut butter
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
Optional: splash of almond milk (or any milk) for creaminess
Optional toppings: chopped peanuts, dark chocolate chips, sliced banana
Instructions
- Place the frozen banana slices in a high-speed blender or food processor and pulse until creamy and smooth, scraping down the sides as needed.
- Add the peanut butter, cocoa powder, and vanilla extract, then blend again until well combined. If too thick, add a splash of almond milk to help blend.
- Serve immediately as soft-serve or transfer to the freezer for 1-2 hours for a firmer, scoopable texture.
- Top with chopped peanuts, dark chocolate chips, or banana slices if desired.
Notes
Use ripe bananas with brown spots for natural sweetness and smooth texture.
A food processor can be used if a high-speed blender is unavailable.
This recipe is not keto-friendly due to natural sugars in bananas.
Store leftovers in an airtight container in the freezer and enjoy within a week for best flavor and texture.
Let frozen leftovers soften at room temperature for 10-15 minutes before serving.
Variations include adding Greek yogurt for creaminess, honey or maple syrup for sweetness, or swapping peanut butter for almond or cashew butter.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: Blending
- Cuisine: Vegan, Dairy-Free
Nutrition
- Serving Size: ⅓ of recipe
- Calories: Approx. 150-180
- Sugar: Natural sugars from bananas
- Sodium: Low
- Fat: Moderate (from peanut butter)
- Saturated Fat: Low
- Unsaturated Fat: Moderate
- Trans Fat: 0
- Carbohydrates: Moderate (from bananas and cocoa)
- Fiber: Good source
- Protein: Moderate (from peanut butter)
- Cholesterol: 0
