Chocolate Banana Ice Cream

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My healthy Chocolate Banana Ice Cream is one of my all-time favorite treats! Made with frozen bananas, dark chocolate, walnuts, and yogurt, it’s a creamy, naturally sweet dessert that’s perfect any time of year. With just four simple ingredients, it’s easy to make, packed with natural fiber, and feels like an indulgence without the guilt.

I’ll take any excuse to celebrate with ice cream and light desserts, especially when I can make healthier versions! In the summertime, there’s nothing better than whipping up a batch of my creamy mango nice cream or my delicious gluten free tres leches cake.

But who says ice cream is only for summer? When the weather turns chilly, there’s something so comforting about curling up with a bowl of homemade chocolate banana ice cream. It’s the ultimate cozy indulgence, and that’s exactly why I created this recipe!

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🥘 Ingredients

My frozen banana chocolate ice cream comes together with just a few natural ingredients, creating a creamy and irresistibly sweet treat.

Sliced Frozen Bananas: they are the star of this recipe, naturally sweet and creamy! I always slice and freeze ripe, spotty bananas ahead of time for the best flavor and texture.

Yogurt: I like using organic plain Greek yogurt, but any yogurt works great in this recipe. It adds a creamy, tangy balance to the sweetness of the bananas.

Chocolate: Blending in dark chocolate chips gives the ice cream a rich, decadent texture. It’s my favorite way to make this treat extra indulgent.

Walnuts: Walnuts not only add a great crunch but are packed with natural antioxidants and healthy fats. They’re a delicious, nutritious addition to this recipe.

🍲Substitutions

Bananas: they are my go-to base for this recipe, but if you’re not a fan, frozen avocado or coconut chunks work beautifully for a creamy texture. Mango is another great option, though it’s lighter and more like a sorbet.

Yogurt: I use any yogurt I have on hand, coconut or almond yogurt makes it vegan, and high-protein yogurt adds extra nutrition. For a lighter option, I sometimes swap in plant-based milk like almond milk instead of yogurt.

Chocolate: If I’m out of chocolate chips, I’ll chop up a chocolate bar, use cocoa powder, or try cacao nibs for a no-sugar option. For a sweeter twist, white chocolate is always a fun choice.

Walnuts: Pecans, peanuts, or cashews work great if I’m out of walnuts, and for a nut-free option, I’ll use raw sunflower or pumpkin seeds.

🔪 How To Make

If you’ve never made your own nice cream with yogurt before, you’re in for a treat, I promise you’ll love it! I’m all about simple recipes, and this banana chocolate ice cream is one of my absolute favorites.

Break Up The Frozen Bananas: First, I start by breaking up the frozen banana slices. I toss them into my food processor or high-powered blender and give it a few quick pulses to get things moving.

Add The Yogurt: Next, I add the yogurt to the blender and blend everything together until the mixture is perfectly smooth and creamy. It’s so satisfying to see it all come together.

Add The Chocolate And Nuts: Finally, I toss in the dark chocolate chips and walnuts. A quick blend or stir, and the mix is ready, it’s the perfect balance of creamy, crunchy, and chocolatey goodness!

Serve Or Freeze: I serve the nice cream right away for that soft-serve texture, topping it with extra dark chocolate chips, walnuts, and maybe a few banana slices if I’m feeling fancy. If I’m in the mood for a more traditional ice cream consistency, I pop it in the freezer for 30–60 minutes before digging in, it’s delicious either way!

📖 Variations 

I’m so excited to share my favorite healthy banana ice cream recipe with you. For a variation, I suggest the following favorites:

Minty: I love adding a touch of mint extract or swapping regular chocolate chips for mint chocolate chips. It’s so refreshing and delicious.

Peanut Butter : A few spoonful of creamy peanut butter blended in creates the most amazing peanut butter swirls. It’s like a dream for peanut butter lovers.

PB&J: I mix in a little peanut butter and replace the chocolate with fresh strawberries for a fun PB&J twist. It’s fruity, nutty, and so good!

Nutella Ice Cream: Swirling in some homemade vegan Nutella takes this ice cream to the next level. It’s rich, chocolatey, and absolutely irresistible.

Pina Colada: For a tropical vibe, I use ¼ cup full-fat coconut milk instead of yogurt and swap the chocolate chips for pineapple chunks. It’s like a vacation in a bowl.

🍽 Serving Suggestions

Here are some fun ways I love to serve this healthy chocolate banana ice cream:

Classic Bowl: I scoop it into a bowl and top it with extra chocolate chips, and some of my caramelized bananas. It’s simple and so satisfying.

Ice Cream Cones: My kids and I love serving it in waffle cones, it feels like such a treat and is always a hit.

Dessert Topping: Sometimes I spoon it over my eggless brownies or my oat flour pancakes for an extra indulgent touch.

Frozen Sandwich: For a fun twist, I spread it between my sugar free oatmeal cookies, freeze it, and enjoy the most delicious ice cream sandwich.

🫙 Storage Directions

Freezing: Once the nice cream is made, I transfer it to an airtight container and smooth the top. It stays fresh in the freezer for up to 3 months.

Softening: When I’m ready to enjoy it again, I let the ice cream sit at room temperature for about 5–10 minutes to soften. It makes scooping much easier.

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