Delish Vegan Chocolate Banana Ice Cream
This vegan chocolate banana ice cream is everything I want from a summer dessert: creamy, deeply chocolatey, and impossibly simple—made mostly from frozen bananas, a splash of coconut milk, unsweetened cocoa or melted dark vegan chocolate, and a pinch of vanilla. It’s one of those recipes that tastes indulgent without feeling heavy, and because it’s naturally sweetened by the fruit, I never miss the dairy.
My husband was skeptical the first time I handed him a bowl and said, “You’re not going to believe this is just bananas.” Five minutes later he’d finished his portion and asked when I’d made a double batch. Our toddler insists on “chocolate ice” for breakfast more days than I’m proud to admit, and it’s become our weekend ritual—blend, taste-test, sprinkle with chopped nuts, repeat. It’s the kind of recipe that sits in the freezer like a quiet little happiness: ready for late-night desserts, a cooling snack after soccer, or an easy party treat that disappears fast.
Why You’ll Love This Delish Vegan Chocolate Banana Ice Cream
– It’s creamy and decadent with zero dairy—bananas provide natural sweetness and body so the texture is rich without added cream.
– Super forgiving: use ripe bananas for sweetness, and you can tweak chocolate intensity to your taste with cocoa powder or melted vegan chocolate.
– Fast to make and easy to scale—blends up in minutes and freezes well for quick portions.
– Naturally vegan and allergy-friendly when you skip nut toppings, so it’s a crowd-pleaser at mixed-diet gatherings.
Behind the Recipe
This recipe grew out of a need for a quick, wholesome treat that actually satisfied chocolate cravings without a ton of fuss. Over time I learned that two things make the biggest difference: using very ripe bananas (the riper, the sweeter and more caramel-like the flavor) and blending in stages—pulse first to break down the chunks, then scrape and finish—to avoid overworking your blender. People often expect a perfect scoop right out of the freezer; for best texture, let the container sit at room temperature a few minutes before serving so it softens slightly. I also learned that a little salt and a splash of good vanilla really foreground the chocolate, and that chopped nuts or a sprinkle of flaky salt make a simple bowl feel like a special occasion.
Shopping Tips
– Fruit: Pick bananas that are heavily freckled for maximum sweetness and flavor; if you can only buy green ones, let them sit on the counter until fully spotted.
– Chocolate: Use unsweetened cocoa powder for a clean chocolate flavor, or chopped vegan dark chocolate if you want a richer, silkier finish—choose a bar with at least 60–70% cacao.
– Fats & Oils: Full-fat canned coconut milk adds creaminess and helps prevent ice crystals; if you avoid coconut flavor, use a neutral plant-based creamer instead.
– Sweeteners: Taste first—very ripe bananas may be sweet enough, but have maple syrup or agave on hand if you prefer a sweeter result.
– Frozen Aisle: For convenience, keep a bag of frozen bananas (peeled, sliced, and frozen on a tray) so you can blend without waiting; label the bag with the date (best within 2–3 months).
Prep Ahead Ideas
– Slice and freeze ripe bananas on a parchment-lined tray, then transfer to a zip-top bag so you can make ice cream any time—this is the single best prep move.
– Measure cocoa powder and any salt or vanilla into a small container the day before so your blending is one-handed and fast.
– Toast nuts or prepare crunchy toppings in advance and store them in an airtight jar for quick garnish.
Time-Saving Tricks
– Keep extra frozen bananas in the freezer—no peeling or chopping when the craving hits.
– Use a high-speed blender or food processor and pulse in short bursts, scraping down the sides; it gets to soft-serve texture quickly without overheating.
– If you want mix-ins (chips, nuts), fold them in by hand after blending instead of stopping the blender to add them.
Common Mistakes
– Using underripe bananas: I did this once and the ice cream tasted bland and a bit starchy—wait for those brown spots.
– Overblending: this can warm the mixture and create a gloopy texture; pulse, scrape, and finish quickly to keep it cold and fluffy.
– Adding too much liquid: a splash of milk helps, but extra liquid can turn it into a slushy—add sparingly and only as needed.
What to Serve It With
A scoop of this ice cream is lovely on its own, but I love it with a drizzle of tahini or melted peanut butter, a scattering of toasted hazelnuts, or a few fresh berries to cut the richness. For an easy dessert, serve with warm vegan brownies or alongside sliced grilled peaches in late summer.
Tips & Mistakes
If your blender struggles, let the frozen banana slices sit 3–5 minutes to soften slightly before blending; that prevents the motor from straining. If the ice cream comes out icy, you likely added too much liquid or didn’t use ripe enough bananas—remix with a few extra banana slices or a spoonful of nut butter to improve creaminess.
Storage Tips
Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.
Variations and Substitutions
– Cocoa powder vs. melted chocolate: cocoa keeps it lighter and tarter, while melted chocolate gives a silkier, more indulgent mouthfeel—both work well.
– Swap coconut milk for oat or cashew cream if you prefer less coconut flavor; full-fat options yield the creamiest results.
– Stir in nut butter, espresso powder, or a pinch of cinnamon for flavor twists; avoid watery fruit purees unless you churn them in small amounts to prevent iciness.
Write me the frequently asked questions and answers Delish Vegan Chocolate Banana Ice Cream in the same way as the example below.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Delish Vegan Chocolate Banana Ice Cream
Ingredients
Main Ingredients
- 4 medium ripe bananas Use overripe bananas for the best sweetness!
- 1 cup coconut milk Full fat for a creamier texture.
- 0.5 cup cocoa powder Unsweetened is ideal.
- 0.5 cup maple syrup
- 1 teaspoon vanilla extract Adds great flavor!
Instructions
Preparation Steps
- Start by slicing the ripe bananas and placing them in your freezer until they are completely frozen, usually about 2-3 hours. Once frozen, put them into a blender or food processor along with coconut milk, cocoa powder, maple syrup, and vanilla extract. Blend until the mixture becomes smooth and creamy. You might need to scrape down the sides a couple of times to get everything well incorporated. When it reaches your desired consistency, serve it immediately for a soft-serve style or transfer the mixture to a container and freeze for about an hour for a firmer ice cream.