This ultra-creamy vegan chocolate banana ice cream is made with just two wholesome ingredients and blends into a smooth, soft-serve texture that tastes indulgent while staying naturally healthy.
Why You’ll Love This Recipe
This recipe is a dream for anyone who craves rich chocolate ice cream without added sugar, dairy, or complicated steps. With only bananas and cocoa powder, you get a deliciously smooth treat that’s plant-based, budget-friendly, and incredibly easy to prepare. It’s perfect for quick desserts, late-night cravings, and customizable flavor variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large ripe bananas, sliced and frozen
3 tablespoons unsweetened cocoa powder
Directions
Slice the bananas into rounds and arrange them on a parchment-lined baking sheet. Freeze for at least 25 minutes or until solid.
Transfer the frozen banana slices to a food processor. Add the cocoa powder.
Blend for 1–2 minutes, pausing to scrape down the sides as needed, until the mixture becomes smooth and reaches a soft-serve ice cream texture.
Serve immediately for a soft consistency, or freeze for 1–2 hours for a firmer scoopable texture.
Servings and timing
This recipe makes approximately 2 servings.
Prep time: 5 minutes
Freeze time: 25 minutes
Total time: 30 minutes
Variations
Add a drizzle of maple syrup for extra sweetness.
Blend in a spoonful of peanut butter, almond butter, or tahini for richness.
Add frozen strawberries, raspberries, or cherries for a fruity twist.
Mix in vanilla extract, cinnamon, or a pinch of espresso powder for depth.
Stir in nuts, dairy-free chocolate chips, or coconut flakes after blending for texture.
Storage/Reheating
Store leftover ice cream in an airtight freezer-safe container for up to 2 months.
If the ice cream becomes too firm, allow it to sit at room temperature for 10–15 minutes before scooping. No reheating is needed—just soften and enjoy.
FAQs
How ripe should the bananas be for this recipe?
Use ripe bananas with brown spots for the sweetest, creamiest flavor.
Can I use a blender instead of a food processor?
Yes, but a food processor works best. Blenders may require more stopping and stirring.
Will this taste like bananas?
The banana flavor becomes milder when frozen, creating a neutral base that pairs well with cocoa.
Can I make this without cocoa powder?
Yes, you can blend only bananas for simple one-ingredient banana ice cream.
Can I add sweetener?
If you prefer it sweeter, add a small amount of maple syrup.
How do I get a thicker texture?
Freeze the blended mixture for 1–2 hours to achieve a scoopable consistency.
Can I double the recipe?
Yes, as long as your food processor is large enough to handle the quantity.
Can I add protein powder?
Yes, add 1 tablespoon of vegan chocolate or vanilla protein powder while blending.
Can I use cacao powder instead of cocoa powder?
Absolutely—cacao powder gives a slightly richer, more intense chocolate flavor.
Is this recipe suitable for children?
Yes, it’s healthy, refined-sugar-free, and kid-friendly.
Conclusion
With just two simple ingredients, this vegan chocolate banana ice cream delivers a creamy, chocolatey dessert that’s wholesome, quick, and endlessly customizable. Whether you’re looking for a lighter alternative to traditional ice cream or want a satisfying treat without added sugar, this recipe is a perfect go-to indulgence. Enjoy it soft-serve style or firmly frozen—either way, it’s deliciously simple.
A creamy, chocolatey, and naturally sweet vegan ice cream made with just bananas and cocoa powder. This two-ingredient treat is quick, healthy, and perfect for satisfying dessert cravings without dairy or added sugar.
Ingredients
3 large ripe bananas, sliced and frozen
3 tablespoons unsweetened cocoa powder
Instructions
Slice bananas into rounds and freeze on a parchment-lined baking sheet for at least 25 minutes or until solid.
Transfer frozen banana slices to a food processor. Add cocoa powder.
Blend for 1–2 minutes, scraping down the sides as needed, until smooth and creamy.
Serve immediately for soft-serve consistency, or freeze for 1–2 hours for a firmer texture.
Notes
Use ripe bananas with brown spots for the best sweetness and texture.
Add a splash of vanilla extract or a pinch of cinnamon for extra flavor.
Mix in chocolate chips, chopped nuts, or coconut flakes after blending for texture.
Substitute cocoa powder with cacao powder for deeper chocolate flavor.
Let frozen leftovers sit at room temperature for 10–15 minutes before scooping.
