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Chocolate banana nice cream can be yours with just three ingredients and a few minutes. It tastes like dessert, but it’s made with wholesome ingredients. Vegan, gluten-free, soy-free.
When you want a sweet treat but your chocolate stash has run dry, it’s time to make chocolate banana nice cream.
Nice cream is made by blending frozen bananas until they become smooth and creamy, like soft serve.
Add in some cocoa powder and a bit of non-dairy milk to ease with the blending, and vegan nice cream is yours.
Chocolate banana nice cream
Frozen bananas are the David Copperfield of the produce world. They are master illusionists.
(Just don’t ask them to make the Statue of Liberty disappear.)
They can go from humble fruit to having the texture of soft serve-style ice cream in no time at all.
Of course, bananas are no strangers to cold desserts. They play the leading role in a grilled banana split, but why stop there?
How to make chocolate banana nice cream
To make chocolate banana nice cream, start by peeling fresh bananas, and breaking them into chunks.
Then freeze them in a freezer-safe container. I use glass Pyrex bowls.
Once the bananas are hard and fully frozen, put them into the blender with cocoa powder, and a splash of non-dairy milk.
Depending on the strength of your blender and the size of your bananas, you may need more or less non-dairy milk. I recommend starting with the minimum amount and working up from there. Otherwise, you may well end up with a smoothie instead of nice cream.
Some people prefer using their food processor for nice cream. So if that’s what you have on hand, go for it!
For non-dairy milk, I usually use cashew milk, but vanilla soy milk is also a tasty choice.
If you’re feeling fancy, add a couple of maraschino cherries or zest a chocolate chip on top.
Put the chocolate banana nice cream into two bowls and enjoy!
Chocolate banana nice cream
Ingredients
- 1/4 to 1/2 cup non-dairy milk I use cashew milk.
- 2 Tablespoons cocoa powder
- 3 bananas peeled and frozen in chunks
- Optional garnish: Zested chocolate chip and/or maraschino cherries
Instructions
- Blend 1/4 cup non-dairy milk, cocoa powder, and bananas in a blender until smooth but still thick. If the nice cream isn't blending well enough, add up to 1/4 cup more of non-dairy milk. Remember not to add too much, though. You want it to blend, but not become liquidy like a smoothie. Serve the nice cream in two bowls and top with zested chocolate chip and/or maraschino cherries, if using.
luminousvegans says
Woot! I can finally have vegan soft serve! I can’t tell you how excited I am to try this very simple recipe.
Cadry's Kitchen says
Excellent! I hope you enjoy it. With summer on its way, nothing beats a sweet, easy, and quick recipe to cool down on a hot day!
valeriepassonno says
My husband and I are not into sweets, but I’ve gotten him into frozen bananas, peanut butter and maple agave “ice cream.” Honestly better than real ice cream! I’ll have to give this version a try, too.
Cadry's Kitchen says
That sounds wonderful! Peanut butter and bananas were made for each other.
Dawn says
I”m very impressed because you managed to take a gorgeous photo of the banana “ice cream” that I’ve been trying to make look tasty and failing! I make it for my daughter all the time but can’t seem to get a good shot of it. I love the one with the cherry on the spoon. Brilliant!
Cadry's Kitchen says
Thanks, Dawn! How sweet of you to say. Have you tried using an ice cream scoop? I generally use a big spoon to get it out of the blender, but a scoop seemed to make all the difference for presentation. Good luck!
GiGi says
Banana is the David Copperfield of the fruit world bahahaha! I have yet to make the banana soft serve. I want to. Hey you have vitamix…you lucky girl you! Yes, the pics of the banana illusionist are quite impressive! How did you get summer? It’s raining cats and dogs in the Bay Area.
Cadry's Kitchen says
Yes, after years of pining, waiting, hoping, and dreaming, I finally bought a Vitamix! Or as I call it – the baby. I’m completely in love. I don’t know how I lucked out on getting summer already! It’s not many times of the year, especially when it’s still technically winter, that I can look at the weather and see that it’s warmer here than in Los Angeles. I seriously need to send a thank you note to Al Roker or whoever’s in charge of temperatures and such. Still, you can console yourself with the fact that you have access to restaurants like Gracias Madre and Millennium. I’d take a little rain for that!
GiGi says
“the baby”! I would coo and take mine for a walk too. I’ll have to ask my husband if he’s ready.
Yes ,that is true. Thank the Madre that they did not close down along with many of their other restaurants.
Richa@HobbyandMore says
That last picture is so perfect! if it werent for my hubbs being allergic to banana, i would be making loads of banana soft serves.. right now i am happy with my smaller individual portions. esp this chocolate banana version.
Cadry's Kitchen says
Aw, that’s too bad that your husband is allergic to bananas! I’m glad you still get to enjoy their creamy, chocolatey goodness. 🙂
Cara says
Man, it is so crazy how bananas can make ice cream! And yours looks perfect. Must be that envy-inducing Vitamix you have. I know it’s St Paddy’s Day, but I really *am* turning green…
Cadry's Kitchen says
You might want to get that checked out! Until then, steer clear of pails of water!
chow vegan says
What great timing, I was just thinking about making a banana based soft serve. I didn’t even think to make it chocolate or top it with a cherry. I can’t wait to give it a try! 🙂
Cadry's Kitchen says
Excellent! I hope you enjoy it! I just made a vanilla version today, subbing 1/4 tsp of vanilla extract in place of cocoa powder. It was tasty, but the chocolate still reigns supreme.
keepinitkind says
I was looking for a recipe for those chocolate chip cookies you mentioned, and found this. I don’t know how I missed it a couple weeks ago, but this looks amazing! Soft-serve ice cream or frozen yogurt is one of my faves. Can’t wait to try this!!! Thank you!