Stop what you’re doing. You need to try this dairy-free treat right now to see what all the hype is about. We call it chocolate peanut butter nice cream because no animals were harmed in the making!

Chocolate Peanut Butter Nice Cream
You’d never know this treat is dairy-free

📖 About

Who doesn’t like ice cream? It’s the best. But, for most of us, lactose can be a serious problem. Did you know 65% of the human population has an impaired ability to digest lactose (aka a sugar present in milk)? So, why do we do this to ourselves? Is it the taste we trade for the toilet?

We continue developing nice cream recipes because we’re suckers for frozen desserts. This dairy-free ice cream is creamy, rich, indulgent, and packed with chocolate and peanut butter. If stinking up the room from too much dairy isn’t enough for you to try this recipe, just trust us when we tell you it’s that good!

Just remember, the secret to a delicious nice cream is extra ripe bananas (literally, the ones you think about throwing away). So, with that out of the way, grab your ingredients, and let’s get blending!

We hope you enjoy this dairy-free, 100% vegan, gluten-free, oil-free, and refined sugar-free… do we need to keep going? Just try it!

Peanut Butter, Coconut Milk, Cacao Powder, Bananas, Peanuts, & Vanilla
This recipe requires only a few simple ingredients

🍲 Key ingredients

  • Bananas: the cheapest, easiest, and most delicious way to make a naturally sweet and ultra-creamy nice cream base. Just remember, use the darkest, most spotty bananas possible for the best results. Bananas also contain 13% of your daily manganese needs, which is important for healthy-looking skin.
  • Peanut butter: did you know it takes 540 peanuts to make a 12oz jar of peanut butter?! If that’s the case, we’ve eaten billions of peanuts by now. We love adding nut butter to nice cream because it creates a creamy, dreamy consistency (who wouldn’t want that?).
  • Cacao powder: while very similar to cocoa powder, cacao powder should not be confused with it. Cacao is processed at lower temperatures, so it retains more vitamins and minerals like iron, magnesium, and potassium. Cacao is slightly bitter but gives a deep, dark chocolate flavor.
  • Coconut milk: what do you add when you want your nice cream to be even better? Add full-fat coconut milk! You’ll love the creamy, subtle coconut flavor it brings to this recipe. It’s also full of minerals like copper, which keeps our bodies energized.
Bananas In A Vitamix Blender
You can make this in a Vitamix blender

🔪 Instructions

To begin, if you don’t have pre-frozen bananas, peel, chop, and place some in the freezer overnight (or until their fully frozen). When the bananas are ready, add a splash of coconut milk to a high-speed blender or food processor.

Chocolate Peanut Butter Nice Cream In A Food Processor
You can also make this in a food processor

Then, add in the bananas, vanilla, peanut butter, cacao powder, and salt. Blend on medium-high until you achieve a smooth, soft-serve consistency. This process takes about 2-5 minutes, so be patient! You may have to stop and scrape down the sides a few times throughout the blending process.

Chocolate Nice Cream In A Loaf Pan
Spread the nice cream out into a loaf pan

If it isn’t blending after a few minutes, add in the rest of the coconut milk a little at a time. You can serve the nice cream at this point for more of a soft-serve texture (Justine’s preference). Top with garnishes like chopped peanuts, toasted coconut flakes, chocolate chunks, or more peanut butter.

Chocolate Nice Cream in a Loaf Pan With Peanut Butter Swirl
Add a swirl of peanut butter on top

For a more firm consistency, transfer nice cream to a freezer-safe pan or container (we usually use a loaf pan). Drizzle more peanut butter over top and swirl in with a knife. Cover nice cream and freeze it for approximately 1-2 hours before eating (Mitch’s preference).

When you’re ready to serve, scoop nice cream into dishes and garnish with chopped peanuts, toasted coconut flakes, and chocolate chunks!

🌡️ Storage

This recipe will store in the freezer for up to 8-10 days in an airtight container. Although, it is best when eaten the same day.

To serve, remove container from the freezer about 10 minutes before you’d like to eat it.

Chocolate Nice Cream in a Loaf Pan With A Peanut Butter Swirl And Scoop
Let it thaw for a few minutes before scooping

💭 Budget tips

We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:

  • Use cocoa powder instead of cacao powder
  • Skip the toppings because this is great even without loading it up
  • Pick up a cheaper vanilla extract
  • Make your own peanut butter instead of using store-bought

🍴 Tasting notes

This dessert needs to be in your freezer at all times, but it might not even make it there. It’s:

  • Creamy
  • Decadent
  • Rich
  • Indulgent
  • Naturally sweet

If you try this nice cream, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!

Chocolate Peanut Butter Nice Cream

Chocolate Peanut Butter Nice Cream

Mitch and Justine
This chocolate peanut butter nice cream is full of all the yummy things. Rich, dark chocolate, creamy coconut milk, smooth peanut butter, and most importantly, frozen bananas! What do you end up with? The ultimate thick and velvety dessert.
5 from 1 vote
Prep Time 5 mins
Freeze time 1 hr
Total Time 1 hr 5 mins
Course Dessert, Snack
Cuisine American, Dairy-Free, Gluten-Free, Vegan
Servings 4 servings
Calories 223 kcal

Equipment

  • High speed blender or food processor
  • Loaf pan
  • Ice cream scoop

Ingredients
 

  • 4 very ripe* bananas peeled & frozen ($0.64)
  • 3 tbsp cacao powder ($0.47)
  • 3 tbsp natural peanut butter ( $0.33)
  • 1 tsp vanilla extract ($0.21)
  • 4 tbsp full-fat coconut milk ($0.14)
  • A pinch of sea salt, if using unsalted pb ($0.01)

Toppings optional

  • Chopped peanuts
  • Toasted coconut flakes
  • Peanut butter swirls
  • Dark chocolate chunks or chips

Instructions
 

  • To begin, peel, chop, and freeze bananas overnight, or until fully frozen. When the bananas are ready, add 4 tbsp of coconut milk to a high-speed blender or food processor. Then add in the bananas, vanilla, peanut butter, cacao powder, and salt.
  • Blend on medium-high until you achieve a smooth, soft-serve consistency, about 2-5 minutes. You may have to stop and scrape down the sides a few times. If it isn’t blending at all, add in the rest of the coconut milk 1 tbsp at a time.
  • You can serve the nice cream at this point for a soft-serve texture. Top with garnishes of your liking (chopped peanuts, chocolate chunks, peanut butter drizzle, or toasted coconut flakes).
  • For a more firm consistency, transfer nice cream to a freezer-safe loaf pan or container. Drizzle more peanut butter over top and swirl in with a knife. Cover nice cream and freeze it for approximately 1-2 hours before eating.
  • When you’re ready to serve, scoop nice cream into dishes and garnish with chopped peanuts, toasted coconut flakes, and chocolate chunks!

Notes

  • *Your bananas should be very spotty before you freeze them.
  • Optional ingredients are not reflected in the price or calories of the recipe.
  • For best results use a high-speed blender or food processor.

Nutrition

Serving: 1servings | Calories: 223kcal | Carbohydrates: 32.5g | Protein: 6g | Fat: 9.5g | Saturated Fat: 3.5g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 47.4mg | Potassium: 620.5mg | Fiber: 6.1g | Sugar: 15.2g | Vitamin A: 75.5IU | Vitamin C: 10.3mg | Calcium: 30mg | Iron: 1.4mg
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💬 FAQ

Do I have to wait for it to freeze?

No you do not have to wait for it to freeze after blending the nice cream! You can eat it right away to enjoy a texture more similar to soft serve ice cream.

Do I have to use canned coconut milk?

You don’t have to use canned coconut, but it creates a creamier texture. Feel free to use coconut milk from the carton, but remember your results will vary.

Why do I need to use a high-speed blender or food processor?

The reason you’ll need to use a high-speed blender or food processor is to create the smoothest consistency. If you have another blender, you can still make this nice cream. You may have to scrape down the sides a few more times or add a little more liquid.

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