Chocolate, Peanut Butter and Banana Ice Cream
Smooth, creamy and extra chocolatey ice cream that will melt in your mouth! No sugar added!
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Servings: 5 people
Calories: 259kcal
Equipment
- 1 Food processor here is the food processor I use and recommend.
Ingredients
- 600 g bananas about 5 large - ripe, chopped and frozen
- 100 g peanut butter 100% peanuts (smooth)
- 50 g unsweetened cacao powder 100% cacao
- 1/8 tsp salt omit for babies < 12m old
- 80 ml milk of choice or coconut milk
Instructions
- Add all the ingredients to a powerful food processor and blend until smooth. If your food processor is having a hard time, wait 5 minutes to defrost the bananas a little and pulse until achieving a smooth consistency. You may need to use a spatula to scrape down the sides.
- Either serve immediately as soft serve or freeze up for about 1h for a more consistent classic ice cream.
Notes
- Nutrition values are calculated for each serving.
- Make sure the banana skins have some brown spots before chopping and freezing them.
- This recipe tastes better the same day it is made, but it can be frozen up to 3 months. If eating from frozen, make sure you allow 30-40 minutes to defrost and re-achieve the creamy consistency, or else it will be too hard to scoop out.
- Serve in a bowl with a spoon or in an ice cream cone. If you have leftovers you can also spoon into popsicle molds to make a creamy snack.
Nutrition
Nutrition Facts
Chocolate, Peanut Butter and Banana Ice Cream
Amount per Serving
Calories
259
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
2
mg
1
%
Sodium
71
mg
3
%
Potassium
718
mg
21
%
Carbohydrates
38
g
13
%
Fiber
8
g
33
%
Sugar
18
g
20
%
Protein
8
g
16
%
Vitamin A
104
IU
2
%
Vitamin C
10
mg
12
%
Calcium
49
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!