Chunky, Nutty Chocolate Banana Ice Cream

Chunky, Nutty Chocolate Banana Ice Cream

Chunky, nutty, light, healthy and delicious…and you now you have a great reason to save all your over-ripe bananas! 


  • 4 frozen bananas, peeled and sliced in chunks
  • ¼ cup cocoa powder
  • 2 tablespoons chunky almond butter, or peanut butter
  • ¼ cup milk of choice (if making this in a food processor)
  • Optional: Chocolate chunks or chips, to sprinkle on the top


Place the frozen bananas, cocoa powder, and almond butter into a high-powered blender, like a Vitamix. Blend the bananas on high using the plunger to push the bananas down as needed. After 2-3 minutes the ice cream will run smoothly. DO NOT do this in a regular blender, it will burn out the motor. Eat right away or freeze for 2 hours so that it is hard enough to scoop into cones. Sprinkle with chocolate chunks or cocoa nibs if you would like.

In your processor:

Place all of the ingredients into your processor. Pulse until the bananas are mostly broken down. Scrape the sides of the processor, then continue on high until the ice cream is smooth and creamy. Either eat right away or freeze 2 hours so that it is hard enough to scoop into cones. Sprinkle with chocolate chunks if you would like.

Note: When bananas on the counter start to get too ripe, peel them, cut in half to fit a one-quart freezer baggie, and freeze for ice cream or smoothies. One bag holds 4 bananas.


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