Naturally sweet and creamy, Chocolate Banana Ice Cream comes together in just a few minutes and is a great treat to make from your stash of frozen bananas!
Chocolate Banana Ice Cream
This homemade chocolate ice cream has frozen bananas as the base giving it a smooth, creamy, texture and naturally sweet flavor from ripe bananas. To take it to the next level of flavor and texture, I add almond butter which is a bit more mild than peanut butter and goes really well with sliced almonds. Kind of like a burnt almond fudge. This ice cream is seriously SO good and really easy to make. You have to give it a try!
How to Make Chocolate Banana Ice Cream
This ice cream is really easy to make, and the only equipment you need is a food processor!
- Break frozen bananas in half and place in bowl of food processor. You can freeze the bananas in smaller pieces to begin with to skip this step. They will blend easier when they are smaller.
- Pulse for about a minute, or until the bananas have a crumbly texture.
- Add the almond butter and cocoa powder and replace the cover.
- Blend for another minute, or until the texture is uniformly smooth.
- Serve immediately with toasted almonds or freeze individual scoops on parchment paper until ready to serve. You can also store in a freezer safe container with a lid.
Ingredients for Chocolate Banana Ice Cream
- Bananas – frozen. When you have super ripe bananas, slice them into thirds or fourths and then freeze on a baking sheet until solid. Then store in an airtight container. These are perfect to make homemade ice cream with!
- Cocoa Powder – unsweetened. It’s full of rich chocolate flavor, and nutrients. It is definitely more bitter, and so if you want a less dark flavor, add in sweetener especially if your bananas aren’t super ripe.
- Almond Butter – creamy, delicious and adds a more mild nutty flavor than peanut butter.
- Optional: Honey or Dates. If you want a less dark chocolate ice cream, add 1-2 tablespoons of honey, or a few pitted dates.
- Toppings: Sliced Almonds, Mini Chocolate Chips, or even sprinkles! These add a yummy crunchy texture and visual appeal for kids. Plus, toppings are just fun.
Tips for Making Homemade Ice Cream
- Tip 1: If your recipe calls for frozen bananas, slice or break into smaller pieces before you freeze them to make it easier to use in lots of different ice cream recipes.
- Tip 2: Use a few add ins. Frozen fruit and nut/seed butters are fun to pair together. Frozen sweet cherries are one of my absolute summer favorites. My kids love peanut butter and chocolate paired together. For this recipe, wait to put in your add-ins until your bananas are a little crumbly and aren’t quite creamy yet. (Check out the pic.)
- Tip 3: Serve immediately. When you make homemade ice cream with bananas, they start to thaw as soon as you take them out of the freezer. If you want a thick creamy texture when you serve it, then serve when it reaches that creamy texture in your food processor.
Frequently Asked Questions about Chocolate Banana Ice Cream
- Do you peel your bananas before freezing? Yes, it makes it faster and easier to use your frozen bananas without the peel on.
- Does this ice cream have an overpowering banana taste? No, the cocoa powder and almond butter balance the banana flavor nicely and so it is more subtle.
- How sweet is this if I don’t add any sweetener. It kind of depends on how sweet your bananas are. Because the cocoa powder is unsweetened, it is definitely more of a dark chocolate flavor. Adding a couple tablespoons of honey or a few dates makes it much sweeter.
- What is the best way to store this ice cream? In an airtight container with a lid, or you can scoop individual portions onto a baking sheet and let them freeze and then store those in an airtight container for easy serving.
- How long do you have to freeze bananas for ice cream? About 2 hours. They should be hard enough at that point to make ice cream with.
- How long does chocolate banana ice cream last in the freezer? 3 months if you store in in an airtight container.
More of our Favorite Homemade Ice Cream Recipes
- 4 medium bananas frozen
- 1/3 cup almond butter
- 1/4 cup cocoa powder
Break frozen bananas in half and place in bowl of food processor.
Pulse for about a minute, or until the bananas have a crumbly texture.
Add the almond butter and cocoa powder and replace the cover.
Optional: add 1-2 tablespoons of honey or 3 dates for added sweetness.
Blend for another minute, or until the texture is uniformly smooth.
Serve immediately or freeze individual scoops on parchment paper until ready to serve.
Calories: 163kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 3mg | Potassium: 440mg | Fiber: 5g | Sugar: 10g | Vitamin A: 50IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 1mg
I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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