If you can’t eat dairy, but still want a creamy, cool ice cream dessert – our chocolate peanut butter banana nice cream is for you!
It’s vegan, gluten free, dairy free, egg free, and still satisfies that sweet tooth craving. It’s lower in calories but doesn’t skimp on flavor.
We love to serve it drizzled with peanut butter and crushed peanuts for a complete “ice cream” experience. 😉
What is nice cream?
This recipe is considered a “nice cream,” that is, instead of a traditional milk or cream base, it uses fruit. This specific recipe uses bananas as its base to create a frozen treat that still has a creamy consistency, but a lot less calories.
Nice cream tends to be vegan, dairy-free, and free from preservatives, added color, and sugars. AND in most cases, you don’t even need an ice cream machine to make it.
How to make chocolate peanut butter nice cream:
Peel bananas and cut into 1/2” pieces. You could always freeze your bananas whole or in halves, but we’ve found that freezer them in smaller pieces gives you a creamier, more frozen texture.
Place on a wax-paper-lined baking sheet and freeze for at least 30 minutes. We prefer freezing them for 2-3 hours, especially if you plan on eating the ice cream immediately after blending.
Related Article: These Skinny Frozen Strawberry Bites come together quickly and are both healthy AND delicious!
In a high-powder blender, combine bananas and milk and blend until smooth. We have used both the Blendtec and the Vitamix blender for this recipe with great success and recommend either.
If your blender doesn’t seem up for the task, you could try using a food processor as well, or blend in batches so your machine can handle it.
Add in peanut butter, cocoa powder, and honey and blend until just combined. Adjust flavors to your liking.
Enjoy immediately topped with peanuts and a drizzle of peanut butter (this is totally optional, we just like how it looks!), or transfer to a container to freeze for later to scoop if you want a more traditional ice cream look.
We placed ours in a lined bread pan and covered it with foil to freeze for 2-3 hours. We also have these ice cream containers that we like to use as well.
Why Powdered peanut butter?
We used powdered peanut butter in this recipe to cut back on calories, but not on flavor. Traditionally speaking, natural peanut butter has about 190 calories in two Tablespoons, while powdered peanut butter (like PB2) only has 45.
It also has less fat (1.5 grams compared to 16 grams) and less sugar (1 gram versus 3 grams).
If you don’t have powdered peanut butter on hand, don’t worry. You can swap it out for regular peanut butter.
Want more healthier treats? Try these:
- Protein Pumpkin Chocolate Chip Cookies
- Healthy ABC Chocolate Pudding
- Healthier Chewy Peanut Butter Oatmeal Bars
- Greek Yogurt Chocolate Fruit Dip
- Sheet Pan Healthy Banana Cake
- Homemade Fried Ice Cream (without the fry)
Chocolate Peanut Butter Nice Cream Recipe
- 6 bananas ripe
- ½ cup unsweetened almond milk
- ¼ cup powdered peanut butter (like PB2)
- ¼ cup unsweetened cocoa powder
- 2 teaspoons honey
- crushed peanuts optional for topping
- natural peanut butter optional for topping
- Peel bananas and cut into 1/2” pieces. Place on a wax-paper-lined baking sheet and freeze for at least 30 minutes (we prefer 2-3 hours).
- In a food processor or high-powder blender, combine bananas and milk and blend until smooth.
- Add in peanut butter, cocoa powder, and honey and blend until just combined. Adjust flavors to your liking.
- Enjoy immediately topped with peanuts and a drizzle of peanut butter (optional), or transfer to a container to freeze for later to scoop (for a more traditional ice cream look).
- Nutritional information for optional toppings are not included
- Wax Paper
- Baking Sheet
- Food processor/blender
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