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sundae glasses with Chocolate Peanut Butter Banana Ice Cream.

Chocolate Peanut Butter Banana Ice Cream

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5 from 14 reviews

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


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


  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).


  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!


  • Serving Size:
  • Calories: 199
  • Sugar: 29.7 g
  • Sodium: 47.3 mg
  • Fat: 4.9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 40.4 g
  • Fiber: 4.7 g
  • Protein: 3.6 g
  • Cholesterol: 0 mg