Everyone loves this no-dairy Chocolate Peanut Butter Banana Ice Cream that is made with just a few simple ingredients. This frozen dessert can be sweetened with dates or maple syrup. It’s dairy-free, vegan, and so cold and refreshing!

Chocolate Peanut Butter Banana Ice Cream in sundae glass.

On a hot day, there is just nothing more satisfying than a healthy frozen treat. I think you’ll agree that this Chocolate Peanut Butter Banana Ice Cream recipe fits the bill.

It’s easy to make, it only takes 10 minutes, and it has no refined sugars if you use dates to sweeten it. 

Contents hide
1 Key Ingredients
2 Recipe Steps
3 Recipe Tips
4 Recipe FAQs
5 More Vegan Ice Cream Recipes You Might Like
6 Don’t Miss These Peanut Butter Recipes
7 Chocolate Peanut Butter Banana Ice Cream

Key Ingredients

ingredients for Chocolate Peanut Butter Banana Ice Cream.

The base of this healthy homemade soft serve recipe is frozen bananas and frozen mango chunks. You can use just bananas or just mango chunks, but the combination of the two is interesting. Using mango chunks also helps to make the banana flavor not as pronounced. 

I also recommend using a tiny bit of plant milk like unsweetened almond milk to help the frozen fruit get blended and creamy.

A few tablespoons of natural peanut butter or almond butter adds thickness, mouthfeel, and even more creaminess. You can buy your peanut butter or use your own homemade version (see How to Make Peanut Butter).

For sweetness, you can use pitted dates or maple syrup.

Cocoa powder or cacao powder makes this frozen treat chocolate-flavored. Don’t have cocoa powder? See my article with the Best Substitutes for Cocoa Powder.

Lastly, vanilla extract adds depth of flavor and really helps make this plant-based recipe taste like regular old-fashioned ice cream.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Let me show you how easy it is to make ice cream from these simple ingredients.

process photos for making sundae glasses with Chocolate Peanut Butter Banana Ice Cream.

Step One

Start with your frozen bananas. You can break them into small chunks if you like. Or, just pop them whole and frozen into the bowl of a food processor.

Step Two

Add the frozen mango chunks and dates or your choice of sweetener.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

Add the rest of the ingredients including the vanilla, cocoa powder, and peanut butter.

Step Four

Lock on the lid and turn the processor on high. Let the food processor run for a minimum of 5 minutes. You can stop and scrape down the sides of the bowl, if necessary.

Turn off the food processor and use a spatula to divide the chocolate soft serve between your serving bowls. Enjoy immediately.

If you want to serve your homemade vegan ice cream as an ice cream pie or in cones, simply transfer the mixture to a bowl and freeze for an additional 2-4 hours.

Chocolate Peanut Butter Banana Ice Cream in pie form.

Recipe Tips

  • To make the chocolate soft serve easier to blend, freeze your bananas in slices or chunks. Here is a guide for how to freeze bananas. 
  • I have a lot of other recipes for traditional dairy-free ice cream, but this one is more like a soft serve. It gets made in a food processor so it only takes about 10 minutes from start to finish.
  • Be sure to let the ingredients process for at least 5 minutes. It will seem like a long time to run a food processor, but it’s really the minimum to break down the frozen fruit into the soft serve texture we’re looking for.
  • If you want to get really fancy, serve your homemade Chocolate Peanut Butter Banana Ice Cream in cones! Freeze the mixture for 2-4 hours, use a scooper to scoop onto the cone, and then roll the cone in some dairy-free chocolate chips. So fancy!
Chocolate Peanut Butter Banana Ice Cream cone.

Recipe FAQs

Can I make this in a blender instead of a food processor?

Yes, but a food processor is ideal for making homemade soft serve. It will be difficult to get the ingredients to process in a blender without adding extra liquid (which won’t result in the right consistency).

Can I leave out the bananas?

Yes, but you’ll need to add extra mango chunks and the soft serve won’t be as sweet.

Can I use almond butter instead of peanut butter?

Yes, absolutely! If you use almond butter instead of peanut butter, this will make this recipe paleo-friendly. You can also use sunflower seed butter to make the recipe nut-free.

Chocolate Peanut Butter Banana Ice Cream front view.

More Vegan Ice Cream Recipes You Might Like

If you like this recipe, you might like some of my other dairy-free ice cream recipes (or check out my epic vegan ice cream round-up):

Don’t Miss These Peanut Butter Recipes

Vegan Summer Rolls with Peanut Sauce

Strawberry Banana Peanut Butter Smoothie

Vegan Peanut Butter Pie with Tofu

Peanut Butter Soup with Vegetables

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print
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sundae glasses with Chocolate Peanut Butter Banana Ice Cream.

Chocolate Peanut Butter Banana Ice Cream

★★★★★

5 from 14 reviews
Print Recipe

Everyone loves this Chocolate Peanut Butter Banana Ice Cream that is made with just a few simple ingredients. This frozen dessert can be sweetened with dates or maple syrup. It’s dairy-free, vegan, and so cold and refreshing!

  • Total Time: 10 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 2 frozen bananas, broken into large pieces
  • 1 cup frozen mango chunks
  • 2 tablespoons peanut butter (use almond butter for paleo or nut-free diets)
  • 4 pitted Medjool dates (or 2 tablespoons maple syrup)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons to 1/4 cup unsweetened almond milk
  • 2 tablespoons cocoa powder or cacao powder

Instructions

  1. Place the frozen banana chunks, frozen mango, peanut butter, dates, vanilla, 2 tablespoons of almond milk and cocoa powder in the base of a food processor.
  2. Process on high for 5 minutes, or until the mixture is creamy and fully combined. Add an extra 1-2 tablespoons of almond milk, if necessary, to get the right consistency.
  3. Serve immediately (see notes if you want to make ice cream cones).

Equipment

Notes

  1. To make the chocolate soft serve easier to blend, freeze your bananas in slices or chunks. Here is a guide for how to freeze bananas. 
  2. I have a lot of other recipes for traditional vegan ice cream, but this one is more like a soft serve. It gets made in a food processor so it only takes about 10 minutes from start to finish.
  3. Be sure to let the ingredients process for at least 5 minutes. It will seem like a long time to run a food processor, but it’s really the minimum to break down the frozen fruit into the soft serve texture we’re looking for.
  4. If you want to get really fancy, serve your homemade Chocolate Peanut Butter Banana Ice Cream in cones! Freeze the mixture for 2-4 hours, use a scooper to scoop onto the cone, and then roll the cone in some dairy-free chocolate chips. So fancy!

Keywords: vegan banana soft-serve recipe, vegan ice cream, dairy free soft serve recipe

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with more than 8 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.