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–+ servings
A close up of scoops of Chocolate Banana Ice Cream

Chocolate Banana Ice Cream Recipe

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
This chocolate banana ice cream is my go-to when I want something sweet, creamy, and completely fuss-free. Made with frozen bananas, cocoa powder, and a spoonful of peanut butter, it blends into a soft-serve–style treat that’s rich, chocolate-forward, and surprisingly indulgent.

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
    A blender contains sliced bananas and cocoa powder, perfect for making chocolate banana ice cream, with the words cocoa powder labeled at the bottom of the image.
  • 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.
    image for recipe instruction: Top-down view of a blender mixing thick, chocolate banana ice cream, creating four swirling sections at the center.
  • 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
    image for recipe instruction: A close-up of a bowl filled with scoops of chocolate banana ice cream, with an ice cream scooper resting on top.

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

Notes

When the bananas on your counter start to get too ripe, peel them and freeze them in reusable freezer bags so you always have some on hand for ice cream!
Serving: 1 serving = ½ cup, Calories: 172kcal, Carbohydrates: 32g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 1mg, Sodium: 9mg, Potassium: 588mg, Fiber: 6g, Sugar: 16g, Vitamin A: 107IU, Vitamin C: 10mg, Calcium: 59mg, Iron: 1mg