Vegan Chocolate Banana Nice Cream (Printer-Friendly)

Creamy frozen blend of ripe bananas, cocoa, and almond butter creates a luscious plant-based dessert ready in minutes.

# What You Need:

→ Fruit

01 - 4 large ripe bananas, sliced and frozen

→ Chocolate

02 - 3 tablespoons unsweetened cocoa powder
03 - 2 to 3 tablespoons maple syrup

→ Nut Butter

04 - 4 tablespoons almond butter, plus extra for drizzling

→ Plant Milk

05 - 2 to 4 tablespoons unsweetened almond milk as needed

→ Optional Toppings

06 - Dark chocolate shavings, vegan
07 - Chopped toasted almonds
08 - Sliced fresh banana

# How to Cook:

01 - Place the frozen banana slices in a high-speed blender or food processor.
02 - Add cocoa powder, maple syrup, and almond butter. Blend until the mixture becomes thick and creamy, stopping to scrape down the sides as needed.
03 - If the mixture is too thick, add almond milk one tablespoon at a time until a smooth, soft-serve consistency is achieved.
04 - Taste and adjust sweetness if desired by adding more maple syrup.
05 - Scoop the nice cream into bowls. Swirl extra almond butter on top and add your favorite toppings.
06 - Serve immediately for a soft-serve texture, or transfer to a container and freeze for 1 to 2 hours for a firmer scoop.

# Expert Advice:

01 -
  • It tastes indulgent enough to feel like dessert but won't leave you feeling weighed down afterward.
  • Frozen bananas do all the heavy lifting, so there's zero guilt and maximum creaminess without any dairy.
  • Ready in minutes if your bananas are already frozen, making it perfect for unexpected cravings or last-minute guests.
02 -
  • Don't add the milk all at once—I learned this the hard way when I ended up with something closer to chocolate milk than nice cream, and it was a disappointment I won't repeat.
  • Pre-freezing your bananas the night before (or even better, three days ahead) makes the texture infinitely better because they're actually solid instead of just chilled.
03 -
  • A high-speed blender genuinely makes this better than a regular food processor, but don't let that stop you if that's all you have—just blend longer and be patient.
  • The secret to restaurant-quality texture is understanding that nice cream is a balance between thick and creamy; too much milk makes it icy, too little makes it impossible to blend.
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