3-Ingredient Chocolate Banana Ice Cream
This post may contain affiliate links. Please read our disclosure policy.
Creamy chocolate banana ice cream tastes exactly like chocolate ice cream and is made by blending frozen bananas with cocoa powder and peanut butter until smooth and soft–serve–like. This quick, no-churn treat comes together in minutes and delivers rich chocolate flavor with an ultra-creamy texture.
You know those moments when you’re craving a little treat but don’t want anything heavy or complicated? That’s exactly when I make this creamy chocolate banana ice cream. Frozen bananas get blended until smooth and somehow turn into a soft-serve–style scoop that feels almost magical. A spoonful of peanut butter and some cocoa powder make it rich and chocolatey, without tasting overly peanutty at all.
What I love most is how effortless it is. There’s no ice cream maker involved—just a high-powered blender or food processor—and it comes together in about 5 minutes. The peanut butter does a great job of masking the banana flavor and letting the chocolate shine, while also making the texture extra smooth and creamy. It’s one of those recipes that feels like a small kitchen victory every time — simple, refreshing, and always a hit.
Tip: Swap the peanut butter for almond butter, as I do in my banana nice cream recipe.
How to make frozen banana chocolate ice cream in your food processor
If you are making chocolate-banana ice cream in your food processor, add a little liquid to help it blend. In this case, it’s a 4-ingredient banana ice cream recipe. Just add a dash of your preferred milk. This is how it’s done:
- Add ingredients: Put the bananas, cocoa powder, almond or peanut butter, and some milk (any kind!) in your food processor.
- Blend: Turn it on and hold on tight. It’ll shake and rattle until the frozen bananas break down.
- Scrape down the sides and continue processing the ice cream for about 3-4 minutes, until it turns creamy and delicious. Enjoy!
How to make frozen banana ice cream in your blender
Friendly warning: Do NOT try to make this recipe in a regular blender. This method only works with a high-powered blender (such as a Vitamix or Blendtec). Frozen bananas are tough cookies, and trying to turn them into ice cream will burn out the motor of even the most expensive regular blender. If you don’t have a high-powered blender, use your food processor.
Because Blendtec and Vitamix blenders are so powerful, you don’t need to add any liquid to turn bananas into ice cream, resulting in a slightly creamier texture. This is how it’s done:
- Add ingredients: Place the frozen banana slices, cocoa powder, and almond or peanut butter in your high-powered blender. Put the plunger in the lid.
- Blend and serve: Turn the machine on, then quickly switch it to the highest setting. Blend, pushing the bananas down with the plunger, until the ice cream is smooth and creamy.
Note: Vitamix has a fan that cools the motor when it’s run on the highest setting. Always use the highest speed (even if it’s noisy) to ensure the fan is turned on.
Watch how to make chocolate banana ice cream
Chocolate Banana Ice Cream Recipe
Ingredients
- 4 frozen bananas (peeled)
- ¼ cup cocoa powder
- 2 tablespoons peanut butter (can sub almond butter)
- ¼ cup milk of choice (only use if you are making this in a food processor)
- Optional: chocolate chunks or chips (to sprinkle on the top)
Instructions
Chocolate Banana Ice Cream in your Blender
- Place the frozen bananas, cocoa powder, and almond butter into your high-powered blender.4 frozen bananas, ¼ cup cocoa powder, 2 tablespoons peanut butter
- Blend the bananas on high speed using the plunger to push the bananas down as needed. After 2-3 minutes the ice cream will run smoothly.
- Either eat right away or freeze for 2 hours so that it is hard enough to scoop into cones. Sprinkle with chocolate chunks, if you'd like.Optional: chocolate chunks or chips
Chocolate Banana Ice Cream in your Food Processor
- Place the frozen bananas, cocoa powder, almond butter, and your choice of milk into your food processor. Pulse until the bananas are mostly broken down.4 frozen bananas, ¼ cup cocoa powder, 2 tablespoons peanut butter, ¼ cup milk of choice
- Scrape the sides of the food processor then continue processing on high until the ice cream is smooth and creamy.
- Either eat right away or freeze for 2 hours so that it is hard enough to scoop into cones. If using, sprinkle with chocolate chunks.Optional: chocolate chunks or chips
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Variations to try
This chocolate banana ice cream is luscious as it is, but it’s also versatile, so you can play around with the flavor combinations and make it your own with some easy additions. Here are a few ideas:
- Mint chocolate ice cream: Add a few drops of peppermint extract to create a mint chocolate version.
- Berries: Fresh berries can add a sweet, fruity note: use cherries, strawberries, raspberries, or any other berry you can find! You can either add it at the start so it’s smooth and consistent, or whip up your ice cream and blend it through the mix at the end so you have a few berry chunks.
- Cookies and cream: Crush up some cookies or biscuits and stir the crumbs through. Oreos are the classic choice for this!
- Rum: For an adults only version, throw in a splash of rum (or vodka). Alcohol doesn’t freeze, so a bit of rum will keep the ice cream that bit softer in the freezer, too.
- Crunch: Add a bit of crunch on top with a sprinkle of chopped walnuts or pecans.
- Peanut butter cup: Switch out the almond butter for all-natural peanut butter to make a peanut butter cup inspired ice cream.
Yeah, amazing recipe, adding this to my favorites.
Thanks for sharing! Does it keep long?
Technically, it remains safe to eat indefinitely. But the flavor and texture are best fresh. You can always make half the recipe if you don’t think you’ll eat it all. 🙂
Absolutely the creamiest ice cream & a superb taste !! I’ll never buy store bought chocolate ice cream again. Far superior way to indulge!
I tried it, very nice and tasty too
Thank you for sharing
You’re welcome!
How long does this keep in the freezer?
I find that the flavor and texture are best eaten within a day or two. But if it’s been longer it will still be safe to eat so you can always do a taste test to see if it still tastes food.
Would you double this recipe, or would it be too much for the blender to handle? I have a Vitamix and also a large food processor I can use. Five people in this family and I don’t think 2 cups will cut it!
You can easily double this recipe if you’re using a Vitamix!
I just triec this recipe. While the consistency was on point, I found it was not sweet at all. He bananss I used were quite ripe but the mix tasted of unsweetened chocolate only. May I ask what brand of cocoa anyone lese who has made this has used ? Thanks.
I’ve used a few different brands. Currently using one I bought at Costco. If you’d like it sweeter, you can always add some honey or maple syrup. 🙂
Maybe you some vanilla
Maybe try some vanilla
This was amazing! Creamy and delicious. I added a few tablespoons of roasted salted peanuts and used peanut butter. Out of this world yummy!
Good call on adding the peanuts! Yum!
Amazing ice cream! Simple delicious and looks so yummy! I just made it in my food processor and have put it in the freezer to freeze up a bit. But like it’s described, you can definitely eat it right after it’s done if you enjoy soft serve! This will be my go to dessert from now on as everyone in my family loves chocolate ice cream and this couldn’t get any better! Thank you for sharing your fabulous recipe!
Oh that’s so great to hear!!
This was wonderful! Perfect for a hot summers day!
Used 1/2 cup of oat milk in the blender when I was having issues blending the frozen mixture, it turned out great!
That’s fantastic, Steph!
This is a great recipe, and I would agree that it does not taste banana-y at all. Perfect icecream for people who find normal icecream too sweet!
So happy that you love the recipe!
I had to remind myself I wasn’t eating high fat ice cream, it is so delicious!
Love it!!
I had to put almond milk in because my blender didn’t seem to be getting to the bananas. I out more in than on the recipe is this why it’s gone hard and icy? Also would it help to blend the bananas not frozen? Thanks
Some blenders will struggle more than others with blending the frozen bananas. If yours is having a hard time, let the bananas thaw just a little before blending them. And yes, if you freeze this for a long time it will freeze solid. You’ll need to let it rest at room temperature for 15 minutes or so before eating it. 🙂
This recipe is truly a blessing. I think the subtle banana flavor goes really well with the chocolate and nut butter. I’m so glad I gave it a try, and definitely will be making again in the future. Thanks!
You’re very welcome, Zoe!
I can’t believe I’m only trying this now. Great recipe! It satisfied my craving for ice cream!
Yay! Love it!
Wow!!!! I do have a vitamix and always looking for a lighter treat at night. I cannot eat dairy…and tired of spending $9 for a small container of coconut milk ice cream. This is delicious and cheap to make!
Love.
Thank you for the comment, Shelley! So happy that you liked the recipe!