Chocolate banana nice cream is frozen banana slices blended with cocoa powder until they turn into a soft, creamy, ice-cream-like dessert. There is no dairy in it, and the sweetness comes from the ripe bananas. The recipe has five ingredients, makes 2 servings, and needs no cooking.
Save this recipe for later:
Prep takes 10 minutes. If you want a firmer scoop, the blended mixture goes into the freezer for about 30 minutes, which brings the total to 40 minutes.
What You Need
The full amounts are on the recipe card at the bottom.
- Ripe bananas (2, sliced and frozen): they supply the sweetness and the creamy base. The riper they are, the sweeter and creamier the result, so look for bananas with brown spots. Slice and freeze them ahead of time.
- Unsweetened cocoa powder (2 tablespoons): the chocolate flavor, without any added sugar.
- Almond milk (2 tablespoons): just enough liquid to help everything blend. Any milk works, including coconut milk or oat milk.
- Vanilla extract (1 teaspoon): rounds out the flavor.
- A pinch of salt: balances the sweetness.
Optional extras are a tablespoon of almond or peanut butter for a richer flavor and creamier texture, chocolate chips or chopped nuts for texture, and a tablespoon of honey or maple syrup if you want it sweeter.
Freezing and Blending
To freeze the bananas, slice them and spread the slices in a single layer on a baking sheet before moving them into a bag. That keeps them from sticking together in one lump.
Put the frozen slices in a food processor with the cocoa, milk, vanilla and salt. Blend on high speed until smooth and creamy, scraping down the sides as needed. A high-speed blender works as well.
Taste it before you freeze it and adjust the sweetness with a little honey or maple syrup if you like. Serve it right away for a soft-serve texture, or move it to a container and freeze for about 30 minutes to firm it up. It can also go in the freezer for later.
Tips for a Smooth Batch
- Blend in stages. If the food processor struggles, start with the bananas and add the cocoa and liquid gradually.
- Chill the bowls. Put the serving bowls in the freezer for a few minutes first for a colder scoop.
- Store it airtight. Leftovers go in an airtight container in the freezer, which prevents freezer burn and keeps the texture creamy. It is best within a week.
- Top it. Cocoa nibs or chopped nuts add texture.
Flavor Variations
- Peanut butter: add a tablespoon of creamy peanut butter to the blender.
- Mint chocolate: add a few drops of peppermint extract.
- Coconut: use coconut milk in place of almond milk, and sprinkle shredded coconut on top.
- Berry: blend in a handful of frozen raspberries or strawberries.
- Spicy: add a pinch of cayenne pepper or a dash of cinnamon.
- Nutty: mix in a tablespoon of almond or cashew butter.
- Chocolate chip: stir in sugar-free chocolate chips or dark chocolate chunks after blending.
Serving Ideas
Fresh raspberries or strawberries give a tart contrast to the sweet nice cream. Almond flour cookies or a handful of mixed nuts such as almonds and walnuts add crunch. Chia seed pudding, flavored with vanilla or cocoa, matches it well. To drink, try herbal tea such as peppermint or chamomile, or flavored sparkling water.
Nutrition per Serving
A serving has approximately 150 calories, 2 grams of fat (0 grams saturated), 30 grams of carbohydrates, 3 grams of fiber, 14 grams of sugar, 2 grams of protein and 50 milligrams of sodium.
FAQ
Can I make it without a food processor?
Yes. A high-speed blender works just as well. Blend in stages if you need to for a smooth consistency.
Is it vegan?
As written, yes. It is naturally dairy-free and vegan.
How long does leftover nice cream keep?
Store it in an airtight container in the freezer. It is best within a week.
Can I use other fruits?
Yes. Mango or strawberries can be used, though the texture and sweetness will vary.
Can I add other flavors?
Try a tablespoon of nut butter, a splash of espresso, or a few drops of almond or mint extract.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Chocolate Banana Nice Cream: A Creamy Delight Awaits!
Ingredients
Instructions
Place the frozen banana slices in a food processor.
Add the cocoa powder, almond milk, vanilla extract, and salt to the food processor.
Blend on high speed until the mixture is smooth and creamy, scraping down the sides as needed.
Taste the mixture and adjust sweetness if desired by adding a little honey or maple syrup.
Once smooth, transfer the nice cream to a container and freeze for about 30 minutes to firm up, if desired.
Serve in bowls and enjoy immediately, or store in the freezer for later.
Notes
For a richer flavor, try adding a tablespoon of nut butter before blending.
You can also mix in chocolate chips or chopped nuts for added texture.
If you prefer a sweeter nice cream, consider adding a tablespoon of honey or maple syrup.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 150 calories |
| Sugar Content | 14g |
| Sodium Content | 50mg |
| Fat Content | 2g |
| Saturated Fat Content | 0g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 30g |
| Fiber Content | 3g |
| Protein Content | 2g |
| Cholesterol Content | 0mg |