Blender Ice Cream

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5 from 67 votes
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This blender ice cream recipe needs just 3 ingredients to make and yields the most rich and creamy dessert- no ice cream maker needed! 

blender ice cream.

When it comes to healthier desserts, we have a handful of staples up our sleeve.

From low calorie ice cream, protein desserts, to those using cottage cheese, we tick all the boxes.

After sharing my Ninja creami recipe, I had tons of requests for more frozen desserts made without an ice cream and hence, this blender ice cream was born! 

Table of Contents
  1. Why you’ll love this blender ice cream recipe
  2. How to make ice cream in a blender
  3. Nut substitute
  4. Tips to Make the best recipe
  5. Flavor variations
  6. Storage instructions
  7. Recommended tools to make this recipe
  8. More healthy ice cream recipes you’ll enjoy
  9. Frequently asked questions
  10. Blender Ice Cream (Recipe Card)

Why you’ll love this blender ice cream recipe

  • 3 ingredients. All you need are bananas, cocoa powder, and a nut or seed butter. 
  • Secretly healthy. No dairy, no refined sugar, and no oil! 
  • Rich and creamy. Like paleo ice cream, for such a guilt-free dessert, you won’t believe how perfect the texture is. 
  • Diet friendly. This is kid friendly, gluten-free, dairy-free, and even vegan! 
chocolate banana ice cream.

How to make ice cream in a blender

This blender ice cream is so simple to make! What I love about it is you choose your preferred texture! You can enjoy this ice cream either with a soft serve consistency or like hard scoop ice cream.

The Ingredients

  • Frozen bananas– You must use frozen bananas otherwise you will be left with a smoothie. I recommend chopping up your frozen bananas to cut down on the blending time and for easier blending.
  • Cocoa powder– Use a good quality cocoa powder, to really bring out the chocolate flavor. To really hide the banana flavor, I recommend using dark cocoa powder.
  • Peanut butter– Smooth and creamy peanut butter, with no added sugar or salt. 

Nut substitute

Not a fan of peanut butter? Try almond butter, cashew butter, or a nut free alternative like tahini. 

The Instructions

Start by adding your frozen banana into a high speed blender, followed by your cocoa powder and peanut butter. Blend very well, until thick and smooth. Transfer to a bowl and enjoy immediately, or freeze to enjoy later.

frozen banana ice cream.

Tips to Make the best recipe

  • Regularly scrape down the sides of the blender to ensure all the ingredients are properly combined.
  • If you’d prefer soft-serve consistency, enjoy the ice cream immediately after blending it.
  • Blender ice cream is naturally sweetened. If you’d prefer a much sweetener ice cream, add a tablespoon or two of your favorite sweetener (coconut sugar, maple syrup, etc).
  • If you plan to freeze the ice cream to enjoy it hard scoop style, freeze a loaf pan for 1 hour prior to making it. This will help the ice cream naturally freeze and be much less icy.
  • Add flavor extracts for some richness. Vanilla extract, almond extract, and even chocolate extract are all fantastic options. 

Flavor variations

This blender dessert is truly a blank canvas that you can adapt in many ways! Here are some ideas: 

  • Strawberry Banana Ice Cream– Omit the cocoa powder, and add 1/2 cup of frozen strawberries.
  • Mint Chocolate Chip Ice Cream– Omit the cocoa powder, add peppermint extract, chocolate chips, and optional green food coloring.
  • Coffee Ice Cream– Add 1/2 teaspoon espresso powder.
  • Mango Ice Cream– Omit the cocoa powder and add 1/2 cup of frozen mango cubes.
  • Pineapple Ice Cream– Omit the cocoa powder and peanut butter, and add 1 cup of frozen pineapple.

Storage instructions

Leftover ice cream can be stored in the freezer, provided you intend to consume it within 1 week. Place it in a freezer-safe container and let it thaw at room temperature for 15-20 minutes, before enjoying it.

If your ice cream happens to be too icy, wait until it has softened and re-blend it for 1-2 minutes.

  • Blender. The magic tool to create this creamy dessert. 
  • Food processor. No blender? A food processor works just as well! 
  • Ninja creami machine. A little cheat, but if you own one of these gadgets, this works too! 
blender ice cream recipe.

More healthy ice cream recipes you’ll enjoy

Frequently asked questions

Does this taste like banana?

Whether you are a banana fan or not, one thing is certain- the banana flavor can be extremely overpowering. This is no different when it comes to banana ice cream or soft serve.
However, as this recipe uses both cocoa powder and peanut butter, two strong flavors in their own right, this ice cream doesn’t taste like banana at all. In fact, if you are worried that it might be too overpowering, go heavy-handed on the cocoa powder.

How do you freeze bananas for ice cream?

Freezing bananas for the purpose of ice cream (or even a smoothie!) is simple. Slice up your bananas into bite sized pieces and place them in a ziplock bag. Store them in the freezer for up to 6 months.

banana chocolate ice cream

Blender Ice Cream

5 from 67 votes
This blender ice cream recipe needs just 3 ingredients to make and yields the most rich and creamy dessert- no ice cream maker needed! 
Servings: 2 servings
Prep: 1 minute
Cook: 1 minute
Total: 2 minutes

Ingredients  

  • 2 medium bananas frozen and chopped
  • 1-2 tablespoon peanut butter can substitute for any nut or seed butter
  • 2-3 tablespoon cocoa powder

Instructions 

  • In a high-speed blender or food processor, add your frozen bananas and blend for 10 seconds to lightly break apart. Add your peanut butter and cocoa powder and blend until just blended.
  • Transfer to a bowl and enjoy soft serve style.

Hard scoop ice cream option

  • Place a small loaf pan in the freezer.
  • In a high-speed blender or food processor, add your frozen bananas and blend for 10 seconds to lightly break apart. Add your peanut butter and cocoa powder and blend until all ingredients are just blended.
  • Transfer chocolate ice cream to the loaf pan. To ensure it doesn’t become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour.
  • Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl. 

Notes

For a sweeter ice cream, feel free to add 1 tablespoon of maple syrup, agave nectar or coconut syrup.
TO STORE: Leftover ice cream can be stored in the freezer, provided you intend to consume it within 1 week. Place it in a freezer-safe container and let it thaw at room temperature for 15-20 minutes, before enjoying it.

Nutrition

Serving: 1servingCalories: 148kcalCarbohydrates: 28gProtein: 4gFat: 5gSodium: 39mgPotassium: 557mgFiber: 5gVitamin A: 76IUVitamin C: 10mgCalcium: 13mgIron: 1mgNET CARBS: 23g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. If you use cottage cheese instead of bananas how much? Can I add protein powder and if so it would replace what? So pb would over Power this from what I read. I use natural pb?

  2. I would say that this serves one HUNGRY ME. 😛 Love that you don’t need a fancy churn blender for this recipe! Three ingredients recipes are some of my favorites!

  3. Ok, I have to admit that I have tried banana ice cream and I just don’t care for it. I have found however, that I can replace the bananas with Cottage cheese, blend and do everything else the same and it comes out super creamy and soon yummy. I will try that with this ! Your pictures are amazing!

  4. I’ve done this before with peanut butter and it’s SO good. Regular ice cream makes my stomach hurt, so this is definitely a favorite of mine in the summer!