Chocolate Banana Ice Cream

5 from 23 votes

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.

Prep Time10

Freezing Time3

Total Time3 10

Course: Dessert

Cuisine: American, Vegan, vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 177kcal

Author: Anjali Shah

Equipment

Food Processor

Ingredients

For The Nice Cream

2 bananas frozen
¾ cup organic plain Greek yogurt or any plant-based yogurt, can also use up to ¼ cup unsweetened almond milk (or any plant-based milk)
2 tbsp dark chocolate chips or unsweetened cocoa powder
2 tbsp chopped walnuts

Optional Mix-Ins

1 tbsp peanut or almost butter optional
½ cup frozen berries or other fresh fruit
½ tsp cinnamon
2 tbsp chopped pecans

Instructions

Place frozen banana chunks in a food processor. Blend until you have coarse crumbs.
Add the yogurt and blend 1-2 minutes or until the mixture is smooth and creamy. Add the chocolate and walnuts and pulse a few times until incorporated. Add any mix-ins you like as well at this point.
Serve immediately, or place in the freezer for 30-60 minutes for a firmer, more ice cream-like consistency.

Video

https://youtu.be/EEm8UY4d0Gw

Notes

My #1 Secret Tip for making the creamiest, healthiest banana ice cream is to freeze the banana slices in a single layer on a parchment-lined baking sheet. Trust me, I’ve tried just tossing bananas into a bag and freezing them, but they always clumped together and made blending a total pain! Freezing them this way keeps them separate and makes it so much easier to create that perfectly smooth, ice cream-like texture. It’s a little extra effort upfront, but it makes all the difference, and now I never skip it.
If I don’t have a food processor, I use my regular blender on the highest speed, stopping to scrape the sides often. Adding a splash of almond milk helps it blend smoothly, and I can pop it in the freezer to firm up if needed.

I always use fully ripened bananas with brown or spotty skin for the sweetest and most flavorful nice cream. They make all the difference.

When I need to make a bigger batch, I simply double or triple the recipe. It’s perfect for serving a crowd or keeping extra in the freezer for later.

It’s very easy to make vegan chocolate banana ice cream! Instead of Greek yogurt, use a plant-based yogurt. Alternatively, you can use 1/4 cup of any plant based milk of your choice.

Nutrition