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healthy Chocolate Banana Ice Cream Recipe in a black bowl
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5 from 5 votes

Chocolate Banana Ice Cream

This healthy chocolate banana ice cream recipe is made with frozen ripened bananas, dark chocolate, walnuts, and your choice of yogurt for an enticing treat that is great all year long! Creamy, soft, and naturally sweetened, this nice cream can easily be made into a vegan version, too, and is full of natural fiber!
Prep Time10 mins
Freezing Time3 hrs
Total Time3 hrs 10 mins
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 177kcal
Author: Anjali Shah

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 tablespoons dark chocolate chips or unsweetened cocoa powder
  • 2 tablespoons chopped walnuts

Optional Mix-Ins

  • 1 tablespoon peanut or almost butter (Optional)
  • ½ cup frozen berries or other fresh fruit
  • ½ teaspoon cinnamon
  • 2 tablespoons 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

Notes

Top Tips for Chocolate Banana Ice Cream
  • Use ripened bananas for the sweetest possible flavor.
  • Freeze the banana slices in the single layer on a baking sheet lined with parchment paper prior to blending them! If you're planning to make a big batch of frozen bananas to use for later, I recommend storing the frozen banana slices in a freezer bag or airtight container until you're ready to use them.
  • If you're not serving the ice cream right away, and you plan to freeze and store in an airtight container, you will need to let the ice cream thaw before trying to scoop it. You can also transfer the ice cream to a loaf pan lined with parchment if you plan to freeze it.
  • If you need to make a bigger batch, then feel free to double or triple the recipe!

Nutrition

Calories: 177kcal | Carbohydrates: 21.2g | Protein: 7.2g | Fat: 8.4g | Saturated Fat: 2.8g | Sodium: 29.7mg | Fiber: 2.5g | Sugar: 13.2g