Go Back
+ servings
3 scoops of homemade chocolate ice cream in a blue bowl topped with cacao nibs.
Print Recipe
5 from 4 votes

Vegan Chocolate Ice Cream

No churn and incredibly easy to make, this vegan chocolate ice cream is super creamy and super healthy. You won't believe how good it is!
Prep Time10 minutes
Total Time10 minutes
Course: Desserts & Sweet Treats
Cuisine: American
Diet: Vegan
Servings: 2
Calories: 258kcal

Ingredients

  • 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

Optional Toppings

  • cacao nibs or chocolate chips
  • dairy free whipped cream
  • chopped nuts
  • berries or chopped fruit

Instructions

  • 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!

Video

Notes

~ 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. If you choose to freeze this dairy free ice cream for a harder consistency, you may need to let it sit out at room temperature for 5 to 10 minutes (or longer depending on how long it's been in the freezer) before scooping.
~ Don't forget the toppings!
~ This recipe can easily be doubled.
~ Nutrition facts calculated without toppings.

Nutrition

Calories: 258kcal | Carbohydrates: 40g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 36mg | Potassium: 624mg | Fiber: 7g | Sugar: 19g | Vitamin A: 50IU | Vitamin C: 17.3mg | Calcium: 40mg | Iron: 1.3mg