Chocolate Peanut Butter Nice Cream
No-churn chocolate peanut butter nice cream is a super easy recipe that will satisfy your sweet tooth all summer long. It’s creamy, sweet, refreshing, and the perfect healthy dessert or snack. 2-3 servings
Ingredients
- 2 bananas sliced & frozen
- 1 ½- 3 Tablespoons unsweetened cocoa powder more will make it richer
- 2 Tablespoons Nondairy milk of choice
- 1 Tablespoon natural peanut butter unsalted
- Peanut butter cups cut into pieces (optional; if vegan, use vegan chocolate add-ins)
Optional Toppings
- Whipped cream
- Peanut butter sauce
- Hot fudge
- Crushed nuts
- Sprinkles
- Crushed peanut butter cups
Instructions
- Place frozen banana slices and cocoa powder, I used 1 ½ tablespoons for a mild chocolate flavor (can add more for richer chocolate flavor), into a food processor or high-speed blender. Blend on high for 1 minute, stopping to scrape the sides.
- Bananas will start off looking crumbly. Continue to blend, stopping to scrape down the sides every so often. Add a tablespoon of milk, process and scrape down the sides. The clumps should start to bind together to form a gooey mixture.
- Add another tablespoon of milk to get it to the perfect creamy consistency. The nice cream should look similar to soft serve ice-cream texture at this point. *
- Add the peanut butter, pulse 3-4 times. Then add the peanut butter cups and either stir in or pulse 2 times.
- Scoop the nice cream into bowls and enjoy right away with your favorite toppings. If you prefer a firmer texture, place in a container, and into the freezer for 30 minutes to 1 hour.
- If you freeze the nice cream for longer, it will become solid and hard to scoop. Thaw on the kitchen counter for 10-15 minutes before serving. Be sure to store in an airtight container to prevent freezer burn.
Nutrition Facts
Per serving (based on 2 large servings; Reeses peanut butter cups and toppings not included in calculations)
175 Calories, 5 gram fat, 4 grams protein, 32 grams total carbohydrate, 15 grams sugar, 5 gram fiber, 8 mg sodium
Notes:
* Don’t want to add too much milk because it will turn into a smoothie consistency. I find the 2 Tablespoons and blending make a perfect creamy consistency. Don’t over blend because it will get too melty, as soon as it looks like it is creamy you are done and ready to add your mix-ins! I like using my food processor to make banana ice cream although a high-speed blender, like a Vitamix, can be used as well. You will just have to use the tamper to blend the ice cream and scrape the sides down. You can use dairy milk in this recipe if compliant with your diet. I used oat milk, but any nondairy milk will work. If you use sweetened nondairy milk, there will be more sugar per serving, unsweetened is a better option to keep the sugar lower. I used mini peanut butter cups cut in half. If you buy the big ones, cut them into smaller pieces. You can substitute chocolate chips instead of peanut butter cups. If you want to make it vegan, be sure to use vegan chocolate add-ins and toppings. Also, if you don’t like peanut butter or are allergic, use a different nut butter (cashew, almond, etc.) or just make chocolate nice cream with your favorite mix-ins and toppings. This tastes best the day it is made, but you can technically freeze leftovers for up to a few weeks and thaw before serving. Can easily double/triple the recipe if you are feeding more people or want to save it for another time!
* Don’t want to add too much milk because it will turn into a smoothie consistency. I find the 2 Tablespoons and blending make a perfect creamy consistency. Don’t over blend because it will get too melty, as soon as it looks like it is creamy you are done and ready to add your mix-ins! I like using my food processor to make banana ice cream although a high-speed blender, like a Vitamix, can be used as well. You will just have to use the tamper to blend the ice cream and scrape the sides down. You can use dairy milk in this recipe if compliant with your diet. I used oat milk, but any nondairy milk will work. If you use sweetened nondairy milk, there will be more sugar per serving, unsweetened is a better option to keep the sugar lower. I used mini peanut butter cups cut in half. If you buy the big ones, cut them into smaller pieces. You can substitute chocolate chips instead of peanut butter cups. If you want to make it vegan, be sure to use vegan chocolate add-ins and toppings. Also, if you don’t like peanut butter or are allergic, use a different nut butter (cashew, almond, etc.) or just make chocolate nice cream with your favorite mix-ins and toppings. This tastes best the day it is made, but you can technically freeze leftovers for up to a few weeks and thaw before serving. Can easily double/triple the recipe if you are feeding more people or want to save it for another time!