Vegan Chocolate Banana Nice Cream (Print version)

Creamy dairy-free frozen blend of ripe bananas, cocoa, and almond butter. Ready in minutes for a guilt-free indulgence.

# What You Need:

→ Fruit

01 - 4 large ripe bananas, sliced and frozen

→ Chocolate

02 - 3 tablespoons unsweetened cocoa powder
03 - 2 to 3 tablespoons maple syrup, to taste

→ Nut Butter

04 - 4 tablespoons almond butter, plus extra for drizzling

→ Plant Milk

05 - 2 to 4 tablespoons unsweetened almond milk, as needed

→ Optional Toppings

06 - Dark chocolate shavings, vegan
07 - Chopped toasted almonds
08 - Sliced fresh banana

# How to Make:

01 - Place frozen banana slices in a high-speed blender or food processor.
02 - Add cocoa powder, maple syrup, and almond butter. Blend until mixture becomes thick and creamy, stopping to scrape down sides as needed.
03 - If mixture is too thick, add almond milk one tablespoon at a time until smooth, soft-serve consistency is achieved.
04 - Taste and adjust sweetness if desired.
05 - Scoop nice cream into bowls. Swirl extra almond butter on top and add preferred toppings.
06 - Serve immediately for soft-serve texture, or transfer to container and freeze for 1 to 2 hours for firmer scoop.

# Expert tips:

01 -
  • It comes together in minutes and tastes like you spent way more effort than you actually did.
  • No ice cream maker, no complicated churning—just a blender and frozen fruit doing the heavy lifting.
  • Rich, chocolatey, and satisfying without any of the dairy guilt or sugar crash that follows regular desserts.
02 -
  • Bananas must be frozen ahead of time—room temperature bananas will just turn into banana puree, not nice cream, and you'll be left wondering what went wrong.
  • The blender does most of the work, so use the highest speed setting and don't be afraid of the noise; that sound means transformation is happening.
03 -
  • Slice your bananas before freezing rather than freezing whole bananas, which makes the blending process faster and less brutal on your equipment.
  • Keep your almond milk in the fridge so when you add it, it keeps the nice cream cold and prevents it from melting into a puddle while you're blending.
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