Blender Ice Cream

My blender ice cream recipe needs just 3 ingredients to make and yields the most rich and creamy dessert without an ice cream maker. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings servings

Calories 148kcal

Author Arman Liew

Ingredients

2 medium bananas frozen and chopped
1 tablespoon peanut butter can substitute for any nut or seed butter
2 tablespoons 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.

Video

Notes

For a sweeter ice cream, feel free to add 1 tablespoon of maple syrup, agave nectar or coconut syrup.

For hard scoop ice cream:

Place a small loaf pan in the freezer. This can be done 1 hour beforehand or overnight.
Add the ingredients and blend as directed.
Transfer the mixture to the loaf pan and cover with plastic wrap.
To ensure it doesn’t become too icy, lightly mix your ice cream every 20-30 minutes for the first hour.

TO RE-FREEZE: This style of ice cream is best enjoyed fresh, but you can store the leftovers to re-blend later. Pour the leftover ice cream into an ice cube tray, freeze it, and store the cubes in a freezer-safe container.

TO RE-BLEND: Add the ice cream cubes to a blender with a (tiny) splash of milk and blend until smooth.

Flavor variations

Strawberry banana. Omit the cocoa powder and add 1/2 cup of frozen strawberries.
Mint chocolate chip. Omit the cocoa powder; add peppermint extract, chocolate chips, and optional green food coloring.
Coffee. Add 1/2 teaspoon espresso powder.
Mango. Omit the cocoa powder and add 1/2 cup of frozen mango cubes.
Pineapple. Omit the cocoa powder and peanut butter, and add 1 cup of frozen pineapple.
Blueberry lemon. Omit the cocoa powder and add ½ cup of frozen blueberries and the zest of 1 lemon.

Nutrition