You can make the coolest, creamiest, and outright healthiest peanut butter chocolate ice cream with just six natural plant-based ingredients: bananas, peanut butter, cocoa powder, unsweetened plant-based milk, peanuts, and dark chocolate. That’s it! No added sugars, no added oils, no added salts (making it SOS). This completely dairy-free, gluten-free, vegan frozen dessert recipe is so easy to make.

Just pop the ingredients in a blender, blend until smooth and creamy, and pour into a container and freeze until firm. Then just scoop it up and enjoy this Chocolate Peanut Butter Ice Cream! It’s also delicious served with warm cookies and brownies as a treat, too. Kids (and grownups) are guaranteed to love it.

Chocolate Peanut Butter Ice Cream

(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 6 hours (including freezing time)
• Yield: 8 servings
• Diet: Vegan

Description

Make the best ever Chocolate Peanut Butter Ice Cream with just six natural plant-based ingredients: bananas, peanut butter, cocoa powder, unsweetened plant-based milk, peanuts, and dark chocolate.

This gluten-free, vegan ice cream recipe contains no added sugars, oils, or salt.

Ingredients

• 4 medium ripe bananas, peeled
• 1/3 cup peanut butter
• ¼ cup cocoa powder
• 1 cup plant-based milk, plain, unsweetened (i.e., coconut, oat, or soy)
• 1 teaspoon vanilla
• 1/3 cup coarsely chopped peanuts
• 1/3 cup chopped dark chocolate or chocolate chips (dairy-free)

Instructions

1. Place bananas, peanut butter, cocoa powder, plant-based milk, and vanilla in the container of a blender. Puree until very smooth and creamy (about 2-3 minutes).
2. Pour the mixture into a one-quart shallow container with lid and place in freezer. Freeze for about 2 hours, until mixture is very thick.
3. Remove container from the freezer and mix in the peanuts and chocolate chips. Cover with lid and return to the freezer, freezing for about 4 additional hours until mixture is very thick and scoopable.
4. Serve immediately.

   Store leftovers in the freezer.

5. Makes 8 servings (about ½ cup each).
6. May garnish with additional peanuts and dark chocolate, if desired.

Notes

For best results, enjoy this ice cream within 12 hours of freezing, as mixture tends to get icy when it is stored in the freezer for longer periods of time. (Though, it is still good later on. Just defrost long enough to scoop it.)

• Prep Time: 10 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 197
• Sugar: 9 g
• Sodium: 48 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Carbohydrates: 25 g
• Fiber: 7 g
• Protein: 6 g

Keywords: chocolate peanut butter ice cream, vegan ice cream

Did you make this recipe?

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For other plant-based dessert recipes, check out some of my favorites:

Tollhouse Pan Cookies
Pistachio Cherry Coconut Crisp
Cinnamon Apple Crumble
Summer Fruit Skillet Cobbler
Grilled Peaches with Basil
Quince Apple Compote
Vegan Lemon Shortbread Cookies with Basil
Vegan Beet Red Velvet Cake

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