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Vegan Chocolate Peanut Butter Banana Nice Cream

A creamy, one-ingredient-base frozen dessert blended from ripe bananas with rich cocoa and peanut butter. No dairy, no churning, and naturally sweet. Plan ahead: freeze bananas for at least 4 hours.

10 minEasyServes 4220 cal/serving

AmericanDessertBlenderVeganDairy-FreeEgg-FreeGluten-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 4 ripe bananas, peeled, frozen
  • 2 tbsp unsweetened cocoa powder
  • 1/4 cup creamy natural peanut butter
  • 1/2 tsp pure vanilla extract
  • 2 tbsp unsweetened almond or oat milk
  • 1/8 tsp salt
  • 1/4 cup vegan dark chocolate chips

Instructions

  1. 1

    Freeze 4 peeled, frozen ripe bananas on a parchment-lined baking sheet at least 4 hours or overnight. They must be completely solid.

  2. 2

    Let the frozen bananas sit at room temperature for 3-4 minutes to soften very slightly, which makes blending easier.

  3. 3

    Add the frozen bananas, 2 tbsp unsweetened cocoa powder, 1/4 cup creamy natural peanut butter, 1/2 tsp pure vanilla extract, 2 tbsp unsweetened almond or oat milk, and 1/8 tsp salt to a high-powered blender or food processor.

  4. 4

    Blend on high, stopping to scrape down the sides as needed, until completely smooth and creamy. Add an extra splash of plant milk only if the mixture is too thick to blend.

  5. 5

    For a soft-serve consistency, serve immediately. For a firmer scoop, transfer to a freezer-safe container and freeze for 1-2 hours.

  6. 6

    Scoop into bowls and top with 1/4 cup vegan dark chocolate chips.

Questions

How long does Vegan Chocolate Peanut Butter Banana Nice Cream keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Vegan Chocolate Peanut Butter Banana Nice Cream?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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