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Key takeaways
- Freeze the bananas as thin coins on a tray first, then bag them. Whole frozen bananas stall most blenders.
- Blend in short bursts, scrape the sides and add milk 1 Tbsp at a time. It looks crumbly for the first minute, then turns creamy.
- Eat it right away as soft-serve, or freeze 30 minutes to 1 hour for a scoop.
In this post4 sections
What we found, and what we are guessing
We read two full versions of chocolate peanut butter banana nice cream and they agree on the base: frozen overripe bananas, cocoa, peanut butter, and a blender or food processor that you scrape down until it turns creamy. The versions differ on how much cocoa: 2 Tbsp for 4 bananas in one, 1/3 cup for 4 bananas in the other. The reel gives 1 Tbsp for 3 bananas, which is the light end, so we use 2 Tbsp. One reader said the banana taste was too strong, and the author's fix was more peanut butter. Our amounts for 3 bananas are our own estimate and get tested in our kitchen.
Watch the reel by @brittanymillerhealth on Instagram
Tested recipe
Chocolate Banana Nice Cream
Three frozen ripe bananas blended with cocoa, peanut butter and a splash of milk into soft-serve. 5 minutes once the bananas are frozen.
Ingredients
Nice cream
- 3 large ripe bananas, peeled, sliced 1/2 inch thick and frozen solid, at least 2 hours; spotty ones are sweetest
- 2 Tbsp unsweetened cocoa powder
- 1 Tbsp peanut butter, smooth, with no added sugar if you can find it
- 1 pinch kosher salt
- 1 to 3 Tbsp milk, any kind; add 1 Tbsp at a time
Steps
Slice the bananas into coins about 1/2 inch thick, spread them in a single layer on a parchment-lined plate or tray, and freeze until solid, at least 2 hours. If you freeze them ahead, move them to a freezer bag once solid.
Put the frozen coins, cocoa, peanut butter and salt in a food processor or high-speed blender. If your blender is not strong, let the coins sit on the counter for 5 minutes first.
Pulse and blend, stopping every 20 seconds to scrape down the sides. Add milk 1 Tbsp at a time only if the blades stall. It looks crumbly at first, then turns creamy after about 1 to 2 minutes.
Stop when it looks like soft-serve. Taste. If the bananas were not very ripe it may taste bitter from the cocoa; blend in another 1/2 Tbsp peanut butter.
Scoop into 2 bowls and eat right away. For a firmer scoop, spoon into a container, cover and freeze 30 minutes to 1 hour.
Notes
- Peanut butter is a peanut allergen. Contains milk unless you use a plant milk.
- There is no sugar added in this recipe. Check your peanut butter label, as some brands add sugar.
- The reel gives 1 Tbsp cocoa for 3 bananas. We use 2 Tbsp because the versions we read use more; this is untested.
- Blending the whole batch in one go matters more than the ratio. A weak blender needs smaller batches.
Swaps
- Use almond butter or sunflower seed butter in place of peanut butter; untested.
- Add 1/4 tsp vanilla, as one version we read does; untested.
- If you do not want the milk, use 1 Tbsp water; untested.
Storage and reheating
Storage: Best eaten the day it is made. Freeze leftovers in a covered container up to 2 weeks, then let it sit on the counter 10 to 20 minutes before scooping. Do not refreeze nice cream that has melted completely.
Reheating: Not needed. If it is too hard, rest it 10 to 20 minutes, then re-blend a splash of milk.
Where this recipe comes from
- Inspired by Chocolate Peanut Butter Nice Cream from Chocolate Covered Katie and Chocolate Peanut Butter Nice Cream from Cooking with Carlee.
- The idea came from this reel by @brittanymillerhealth.
How to serve it
Top with chopped walnuts, a few dark chocolate chips or sliced strawberries. A scoop in a small bowl after dinner is plenty for two.
Every recipe from Diane's reels in one printable book: the Healthy Recipes Cookbook.
Frequently asked questions
Why is my nice cream icy or crumbly?
The bananas may not be frozen solid or the blender may be struggling. Freeze them as coins, scrape often and add milk 1 Tbsp at a time.
Can I use bananas that are not very ripe?
The nice cream will taste starchy and less sweet. Wait until they are spotted before freezing.
Does it keep?
It is best the day you make it. It keeps in the freezer up to 2 weeks but turns hard.
