No ice cream maker? No problem! This Vegan Chocolate Ice Cream is no churn and made in just minutes in a food processor! Super creamy and super healthy with absolutely no added sugars. You won’t believe how good it is!
This is one of our favorite sweet treats and it’s ridiculously easy and healthy. No ice cream maker needed!
Pro tip: keep a stash of frozen bananas in the freezer so you can whip this up in just minutes whenever the craving strikes! This homemade Vegan Chocolate Ice Cream is going to be your favorite sweet treats, too!
Bananas ~ This is what makes the ice cream sweet and creamy without the need for added sugars. You need to use frozen bananas.
To freeze bananas: Start with brown spotty bananas…they are super sweet at this stage. Peel them and cut into chunks. Place on a parchment-lined plate or baking sheet in one even layer and stick in the freezer until frozen. Once frozen, transfer them to a freezer safe plastic bag for up to 6 months.
Peanut butter ~ Provided extra creaminess and helps to cover the banana flavor. Almond or cashew butter work great, too.
For a nut-free option, try sunflower seed butter.
Cocoa powder ~ Use unsweetened cocoa powder….this recipe doesn’t need any extra sugar.
You can use chocolate protein powder if you’re into that, but I would still add a little cocoa powder to enhance the chocolate flavor.
Vanilla bean powder ~ Yes, I know we are making chocolate ice cream, not vanilla, but this powder offers a delightful rich, sweet flavor that helps to offset any banana taste. Pure vanilla extract may be used instead.
Almond extract could also be used if you prefer that flavor. Just go easy on the amount if you choose this as almond extract is very strong. Start with ¼ teaspoon and add more only after tasting.
Extras ~ A teaspoon of espresso powder for a coffee flavor or maca powder for a malty flavor would be delicious.
Toppings ~ Anything goes here. However you like to top your ice cream would work. Our faves are dairy free chocolate chips, cacao nibs, shredded coconut, chopped nuts, crushed vegan cookies, granola, dairy free whipped cream, or fresh berries.
How to make Vegan Chocolate Ice Cream
This easy vegan ice cream can be enjoyed soft serve or hard pack style.
Whichever way you choose to enjoy the finished product, the method starts out the same – with a food processor. I find the Cuisinart Food Processor to be the absolute best! It makes quick work of blending the frozen bananas, which can be a bit stubborn at times.
Place the frozen bananas in the food processor and start to pulse them to break them down. You may need to stop every once in awhile and stir them a bit to ensure all the hard chunks get broken down. If you’re really having trouble getting them to break up, add a tablespoon of dairy-free milk.
Once they start to take on a crumbly texture, add the peanut butter, cocoa powder, and vanilla and process until smooth. You may need to stop occasionally and scrape down the sides. Add an additional tablespoon of milk, if needed, to reach the consistency you desire.
How to make soft serve
Just blend and eat! Straight from the food processor, it’s like your favorite creamy soft serve.
Feel free to mix in anything your heart desires for a healthier version of a Blizzard style treat. Transfer the soft serve ice cream to a bowl, add your mix-ins, and stir well to combine.
How to make Hard Pack
If you prefer hard pack ice cream, transfer it to a freezer safe container (I find a loaf pan works great!) and freeze for 1 to 2 hours, or longer, until the desired consistency is reached. It will keep in the freezer for up to 3 months.
When ready to serve, you may have to let it rest on the counter for a few minutes to soften up depending on how long it has been frozen.
To serve, top if off sundae-style with a drizzle of chocolate sauce, fresh berries, or whatever you like. I like to dot mine with a few cacao nibs.
Pro tips for success
~ Don’t throw away brown spotty bananas! They are super sweet at this stage. Freeze them so you can make this vegan chocolate ice cream in just minutes whenever you want!
~ Peel the bananas and cut them into chunks before freezing. While technically you can freeze whole bananas, it will be much harder to break them down when making this recipe.
~ You must use frozen bananas for this recipe. Fresh bananas will not work.
~ Be patient. It may take the food processor a few minutes to break down the bananas. Stop it and scrape down the sides, as necessary, to help get everything puréed well.
~ Add a tablespoon or two of non-dairy milk to assist in breaking down the bananas. But, don’t add too much or you’ll end up with a smoothie instead of ice cream. Start with just one tablespoon and let the food processor do its thing. Only add more, 1 tablespoon at a time, if you still can’t get them broken down after scraping down the sides several times.
~ Eat immediately for soft serve or transfer to a freezer safe container and freeze for 1 to 2 hours for hard pack style.
~ Don’t forget the toppings!
Vegan Chocolate Ice Cream FAQs
Yes! This vegan chocolate ice cream recipe is made from whole foods and contains absolutely no added sugars or sweeteners! Just plenty of vitamins, minerals, protein, fiber, and healthy fats
I wouldn’t recommend this. It may work, but it will be much harder to get everything blended properly and it’s also harder to get out of the blender container since it’s thick and won’t pour easily.
Once there are no more chunks of frozen bananas, it’s done! At this point, let the food processor run for another 30 seconds or so just to make sure everything is blended up well. Time to eat!
Simply processing the frozen bananas will make it creamy, but for a really silky smooth texture, add a tablespoon or two of nut or seed butter.
More vegan frozen desserts
- Mint Cream Icebox Dessert
- Vegan Ice Cream Sandwiches
- Caramel Peanut Ice Cream Cake
- Strawberry Lemonade Ice Cream Cake
- Strawberry Coconut Milk Popsicles
- Virgin Frozen Pina Colada
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Vegan Chocolate Ice Cream
- 2 cups frozen bananas (peel and slice over-ripe bananas, then freeze) (2 to 3 bananas should equal 2 cups in slices, depending on the size of your bananas)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons organic natural creamy peanut butter
- 1 teaspoon vanilla bean powder or pure vanilla extract
- 1-2 tablespoon(s) unsweetened non dairy milk Almond, soy, cashew, or coconut would all work.
- ¼ teaspoon salt optional, but brings out the chocolate flavor more
- cacao nibs or chocolate chips
- dairy free whipped cream
- chopped nuts
- berries or chopped fruit
- Place frozen bananas in the bowl of a food processor. Pulse a few times to start breaking them down. You may need to stop the processor and stir the chunks around a bit to ensure they all get down to the blades. Keep doing this until the bananas break down into a crumbly texture. If you're really having a hard time getting them to break down, add 1 tablespoon of milk to help get them moving. Your food processor might seem like it's working pretty hard. Don't worry, it will be fine.
- Add the cocoa powder, peanut butter, vanilla powder (or extract) and salt (if using). Process until smooth and creamy. Add an additional tablespoon of milk, if needed, to reach the consistency you desire.
- Eat immediately before it melts for soft serve style OR transfer to a freezer safe container and freeze for 1 to 2 hours (or more) for hard pack style.
- To serve, add toppings of choice and enjoy!