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Banana Chocolate Ice Cream

This creamy Banana Chocolate Ice Cream blends frozen ripe bananas with cocoa, vanilla, and almond milk for a rich, naturally sweet, vegan treat. Enjoy it soft‑serve style straight from the blender or freeze it for a firmer scoopable texture.
5 from 1 vote
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Prep Time 15 minutes
Freezing Time 1 hour
Total Time 1 hour 15 minutes
Course Bowls, Dessert, Drinks
Cuisine American
Servings 4
Calories 125 kcal

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Ingredients
  

  • 4 ripe bananas
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 cup almond milk or any plant-based milk

Instructions
 

  • Start by peeling and slicing those ripe bananas into chunks.
  • Next, pop the banana slices into the freezer for a few hours until they’re fully frozen and solid.
  • Once frozen, toss the banana slices into a blender or food processor. Add in the cocoa powder, vanilla extract, and almond milk.
  • Blend everything together until it’s smooth and creamy-don’t forget to scrape down the sides to get every bit mixed in!
  • Serve it up right away for a delicious soft-serve consistency, or transfer it to a container and freeze it again for a firmer texture. Enjoy your homemade vegan chocolate banana ice cream!

Nutrition

Calories: 125kcalCarbohydrates: 30gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gSodium: 43mgPotassium: 506mgFiber: 5gSugar: 15gVitamin A: 76IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Nutritional information is an estimate and may vary based on ingredients and preparation.