As a parent of young kids, I inevitably eat way more ice cream in the summer than I otherwise would. If I don’t order one for myself, I end up eating at least a few bites from the monstrous “single” scoop cones that – these days – are roughly the size of my kiddos’ heads. Lily’s go-to ice cream flavor is purple cow: a Massachusetts specialty featuring black raspberry ice cream with dark and white chocolate chunks; whereas Jack pretty much always orders chocolate ice cream. A few years back I posted a recipe for Purple Cow Frozen Yogurt, so I thought I’d concoct a healthy chocolate ice cream recipe this time around.
Banana ice cream – affectionately referred to in the blog community as “nice” cream – has been around for a while and is simply frozen bananas pureed into soft serve consistency. There are endless possibilities for flavor additions, but (not surprisingly) I went with peanut butter and chocolate for this one. Bananas, unsweetened cocoa powder, and unsweetened peanut butter are the ONLY ingredients needed for this recipe… but I promise you it tastes like there’s cream and sugar in there.
John said if this doesn’t satisfy your sweet tooth, he doesn’t know what will, Lily said I should sell it, and Jack asked why there was peanut butter in his chocolate ice cream (HA!). I say try it, and you will undoubtedly love it!
Three Ingredient Peanut Butter Chunk Chocolate “Nice” Cream {vegan, no sugar added}
Prep Time: 5 minutes
Cook Time: 0 minutes
Ingredients (5 servings)
- 5 overripe (brown skinned) bananas, peeled, sliced, and frozen overnight in an airtight container
- 3/4 cup natural unsweetened smooth peanut butter, well-stirred and preferably refrigerated, divided use
- 1/4 cup unsweetened cocoa powder
Instructions
Place the frozen banana slices in a food processor and process until smooth, stopping to scrape down the sides as necessary. This will take some time (about 3-5 minutes)
Add in 1/2 cup peanut butter and cocoa powder and process until fully combined and smooth.
Line a loaf pan with parchment paper and spoon in half of the nice cream; spread into an even layer.
Dollop half of the remaining 1/4 cup peanut butter over the nice cream using a teaspoon measuring spoon.
Spread the remaining nice cream over the peanut butter chunks.
Repeat step 4 with remaining peanut butter.
Place in the freezer until scoopable, about 1-2 hours.
