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Chocolate Banana PB Ice Cream
Prep Time
15 mins
Waiting Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 2
Calories: 176 kcal
  • 2 medium ripe bananas (~7 to 8 inches)
  • 1 tbsp unsweetened peanut butter (or any nut butter of choice)
  • 2-3 tbsp unsweetened cocoa powder (use 3 tbsp if you prefer a┬ádarker, more chocolatey version)
  1. Peel the bananas and roughly break them up into smaller 1 inch chunks. Freeze them until they are fully frozen (at least 2 hours).

  2. In a food processor or high-speed blender, add the frozen bananas, peanut butter and cocoa powder. Blend until well combined.

  3. Serve immediately if you enjoy ice cream with a soft serve consistency. For a firmer consistency, pop it in the freezer for an additional 30 mins. Enjoy!

Recipe Notes
  • The ice cream will be rock hard if kept for too long in the freezer. Thaw for 10-15 minutes or till desired texture before eating.
  • Ice cream can be stored in an airtight container in the freezer for a few weeks.
  • If you have a hard time blending the frozen bananas, you can add 1-2 tablespoons of milk to help move it along.