Chocolate, Peanut Butter and Banana Ice Cream

Ingredients

• 600 g (about 5 large)ripe bananas, chopped and frozen
• 100 gsmooth peanut butter (100% peanuts)
• 50 gunsweetened cacao powder (100% cacao)
• 1/8 tspsalt (omit for babies under 12 months)
• 80 mlmilk of choice, or coconut milk

Instructions

1. 1

   Blend the ingredients

   Put all the ingredients in a powerful food processor and blend until smooth. If the machine struggles, leave the bananas to soften for 5 minutes, then pulse again; scrape down the sides with a spatula if needed.

2. 2

   Serve or freeze

   Serve immediately as soft serve, or freeze for about 1 hour for a firmer, more classic ice-cream consistency.

What is banana ice cream?

Banana ice cream, often called nice cream, is a frozen dessert made by blending frozen bananas until creamy. This version pairs the fruit with peanut butter and cacao for a chocolatey take on a simple American-style frozen treat.

The bananas provide sweetness and body, while peanut butter adds richness and cacao brings a deep cocoa flavour. A short ingredient list and a food processor make it a practical option when you want dessert without an ice-cream maker.

Nutrition and macros by portion

The nutrition label shows one serving as written: 259 calories, 8g protein, 38g carbs, 13g fat.

The bananas provide most of the carbohydrates, while peanut butter contributes much of the fat and some of the protein. For a more balanced plate, serve a portion alongside fresh berries or another piece of fruit.

Choose and freeze the bananas

Ripe bananas: use bananas with plenty of natural sweetness, then chop and freeze them before blending. Frozen pieces help the mixture turn thick and cold without needing extra ice.

Even pieces: chopping the bananas before freezing makes them easier for the processor to break down. If they are frozen into a solid clump, separate the pieces before adding them.

Blend to a creamy texture

Start blending: a powerful food processor helps turn the frozen fruit into a smooth mixture. Pause to scrape down the sides if cacao or peanut butter sticks above the blades.

Ease the load: if the motor is struggling, wait 5 minutes for the bananas to soften slightly, then pulse again. Avoid adding extra milk unless necessary, as more liquid can make the result softer.

Balance the chocolate and peanut butter

Cacao: unsweetened cacao gives the ice cream its chocolate flavour without added sugar. Blend it thoroughly so no dry pockets remain.

Peanut butter: smooth peanut butter is easiest to incorporate and brings a nutty, creamy note. The recipe specifies 100% peanuts, so check the label if you want to keep to that ingredient choice.

Choose your serving texture

Soft serve: eat the mixture as soon as it is smooth for a soft, spoonable finish. It will be at its loosest straight from the processor.

Firmer scoops: freeze it for about 1 hour to make it more consistent with classic ice cream. Check the texture before serving, since freezer strength and container shape can affect how firm it becomes.

Serve it simply

This ice cream is rich and chocolatey enough to serve on its own, in small bowls or cones. For contrast, pair it with fresh banana slices or berries.

If serving it as part of a larger dessert, keep accompaniments simple so the cacao and peanut butter remain the main flavours.

Recipe notes & tips

• Freeze the chopped bananas until solid before blending.
• Use a powerful food processor to help the frozen fruit break down smoothly.
• Pause and scrape the bowl if ingredients cling to the sides.
• Let the bananas soften for 5 minutes if the processor is struggling.
• Taste the blended mixture before serving and adjust the salt only if appropriate.

Variations

• Coconut milk: use coconut milk in place of your chosen milk for a different creamy note.
• Extra chocolate: fold in a few chocolate chips after blending for added texture.
• Berry topping: serve with fresh berries for a fruity contrast.
• Nut-free option: replace peanut butter with a suitable seed butter.
• Crunchy finish: scatter chopped roasted peanuts over each portion.

Common mistakes to avoid

• Using unfrozen bananas: the mixture may be too loose; freeze the chopped fruit before blending.
• Forcing the processor: the blades can struggle with very hard pieces; wait 5 minutes, then pulse.
• Skipping the scrape: cacao or peanut butter can cling to the sides; pause and scrape the bowl down.
• Adding too much milk: excess liquid can thin the mixture; use the stated 80 ml.
• Freezing for too long: the dessert can become difficult to scoop; check it after about 1 hour.

How to store

Transfer leftovers to a covered freezer-safe container and freeze. Let the ice cream soften briefly at room temperature before serving; the recipe does not specify a storage duration.

Frequently asked questions