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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 vegan nice cream
To make chocolate banana nice cream, start by peeling fresh bananas. Break 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. Then blend!
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
- Zested chocolate chip and/or maraschino cherries Optional garnish
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 a zested chocolate chip and/or maraschino cherries, if using.
Nutrition
Originally posted March 2012. Content updated May 2019.
luminousvegans says
March 15, 2012 at 3:25 pmWoot! 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
March 15, 2012 at 4:48 pmExcellent! 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
March 15, 2012 at 5:54 pmMy 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
March 15, 2012 at 9:25 pmThat sounds wonderful! Peanut butter and bananas were made for each other.
Dawn says
March 16, 2012 at 2:28 amI”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
March 16, 2012 at 8:40 amThanks, 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!
Richa@HobbyandMore says
March 16, 2012 at 4:48 pmThat 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
March 17, 2012 at 10:35 amAw, that’s too bad that your husband is allergic to bananas! I’m glad you still get to enjoy their creamy, chocolatey goodness. 🙂
chow vegan says
March 18, 2012 at 2:26 pmWhat 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
March 19, 2012 at 8:57 pmExcellent! 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
March 29, 2012 at 12:26 pmI 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!
Susan says
May 25, 2019 at 9:43 pmI really enjoy nice cream, it is fun to make at home and there are so many options. I find my food processor works better for me than my blender. I am impressed at how pretty yours looks!
Cadry says
May 29, 2019 at 8:47 amInteresting! I’ve never tried it with my food processor, because it works so well with my blender. But I’ve heard from other people too that they have better experiences with their food processor. Thank you!