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Vegan chocolate peanut butter banana ice cream on a square white plate. The ice cream rests on a bed of homemade chocolate chips and is flanked on one side by banana slices. Cocoa powder is sprinkled over the entire plate.
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5 from 1 vote

Vegan Chocolate Peanut Butter Banana Ice Cream

This ice cream is so smooth and creamy. You won't even know that it's vegan!
Prep Time10 mins
Total Time10 mins
Course: Ice Cream
Cuisine: American
Keyword: chocolate peanut butter nice cream, nice cream, vegan ice cream
Servings: 2 people
Calories: 257.5kcal
Author: The Panicked Foodie


  • 2 ripe bananas, room temperature
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon vanilla extract
  • 1 pinch Kosher salt


  • Add all ingredients to a blender or a food processor and process until smooth and creamy.
  • Transfer blender contents to a freezer safe container and wait at least 2 hours for it to freeze.
  • If desired, garnish with ice cream toppings such as sprinkles, mini chocolate chips, etc. Enjoy!


  • Alternatively, if you want to eat it immediately, you can taken frozen banana pieces blend them until smooth, add in the rest of the ingredients and mix until incorporated.
  • If you decide to make a big batch of it and store in the freezer like I did, then you will need to let it sit out at room temperature for a bit before eating. I put mine into 8 oz mason jars, and I had to let them warm up at room temperature for 45 minutes-1 hour.


Serving: 1serving | Calories: 257.5kcal | Carbohydrates: 35.2g | Protein: 7.5g | Fat: 12.1g | Saturated Fat: 2g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 6.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 158.5mg | Potassium: 497mg | Fiber: 6.6g | Sugar: 15.9g | Vitamin A: 76IU | Vitamin C: 10.3mg | Calcium: 16mg | Iron: 2.3mg