Delish Vegan Chocolate Banana Ice Cream

Okay, listen: this is basically chocolate banana ice cream that refuses to be boring and—miracle of modern dessert engineering—doesn’t require cream, a churn, or a moral reckoning. Frozen bananas, cocoa, and a dash of whatever-sweetener-you-love turn into a scoopable, velvety treat that looks fancy on Instagram and tastes like you tried. Try it because it’s indulgent without guilt, fast without lying, and perfect when you accidentally frozen-everything-in-the-house-to-save-space (guilty) and need an actual dessert.

My family story: I decided to be wholesome and make this for a “nice” weekend dessert. My husband, attempting to be helpful, dropped a jar of crunchy peanut butter into the blender because he thought “more peanut butter = more life.” The kids then staged an intervention and ate half the bananas while I turned my back. I blamed the dog; the dog called it a smear campaign. We ended up with magical chocolate-peanut shards in an otherwise respectable pint and no shame. Also, yes, the pan was too small for the dog-assisted kitchen circus, and yes, I still washed all the dishes. No shortcuts on dishes. You’re welcome.

Time-Saving Hacks

– Freeze banana slices ahead of time in a zip-top bag so you’re always 90 seconds away from joy.
– Use a high-speed blender or food processor and pretend it’s an ice cream maker. Works more often than it should.
– Microwave bananas for 8–10 seconds to soften if they’re stubbornly frozen—don’t tell anyone I said that.
– Blend directly in the food processor bowl and call it “efficient” instead of lazy to avoid guilt about dishes.
– Pro tip: Toss in a spoonful of nut butter out of the jar. Nobody likes extra spoons.

Serving Ideas

– Scoop on top of warm brownies because balance is a myth.
– Sprinkle with toasted coconut, crushed nuts, or granola for crunch (texture matters, even if you don’t).
– Drizzle with warmed peanut butter or melted dark chocolate—go dramatic.
– Serve with espresso or a shot of rum if the kids knocked you off your routine.
– Or keep it real: eat straight from the container with a spoon and call it a “rustic presentation.”

What to Serve It With

– Fresh berries for brightness.
– Warm cookie crumbs for a make-believe sundae.
– Extra sliced bananas and a pinch of flaky sea salt.
– A dramatic slab of warm chocolate cake if you’re trying to impress and/or lie about effort.

✔Tips & Mistakes

– Too icy? You over-froze or under-blended. Let it sit at room temp for a few minutes and re-whip.
– Too soft? Toss it back in the freezer for 15–20 minutes, then scrape and stir.
– Blender acting up? Chop bananas smaller before freezing so your motor doesn’t stage a protest.
– Don’t expect perfect soft-serve straight out of the freezer—this is “spoonable” ice cream, not a couture dessert.
– Yes, this pan is too small. No, I won’t wash fewer dishes. That’s where I draw the line.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Freeze in an airtight container; press plastic wrap directly onto the surface to avoid ice crystals.
– For scooping later, let sit at room temperature for 5–10 minutes to soften.
– If it hardens into a brick, use a food processor to blitz it back to life.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add a spoonful of instant espresso powder for mocha vibes.
– Stir in peanut butter, almond butter, or tahini for a nutty upgrade.
– Fold in chocolate chips or cacao nibs for crunch.
– Use maple syrup, agave, or coconut sugar to sweeten; adjust to taste.
– Swap cocoa for raw cacao for a slightly more bitter, dramatic adult version.

Delish Vegan Chocolate Banana Ice Cream

This delicious vegan chocolate banana ice cream is a healthy and refreshing dessert option.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 medium ripe bananas Make sure they are very ripe
• ▢ 0.5 cup cocoa powder
• ▢ 1 cup coconut milk
• ▢ 0.25 cup maple syrup Optional for added sweetness

Instructions

Preparation Steps

• Peel and slice the ripe bananas and freeze them for at least 2 hours.
• In a blender, combine the frozen bananas, cocoa powder, coconut milk, and maple syrup.
• Blend until smooth and creamy. Scrape down the sides as needed.
• Transfer the mixture to a container and freeze for another 1-2 hours until firm.
• Serve with your favorite toppings and enjoy!

Notes

Enjoy this ice cream as a guilt-free dessert or snack!