3-Ingredient Chocolate Banana Ice Cream

  3 rater(s)

Some people are skeptical of homemade, raw vegan ice cream recipes. They don’t want the ice cream to have a liquid-like consistency, and rightly so. Nobody wants to slurp up soupy ice cream, but you don’t have to worry about this with this recipe. You can enjoy it straight out of the food processor if you prefer the consistency of soft serve, or you can freeze it until it’s firm enough to scoop.

Is it wrong to enjoy ice cream when the weather is cold? We think there is no better time to enjoy the good stuff! The reason for that is because cold weather prevents the ice cream from melting quickly. That is up for debate, but you know what isn’t up for debate? The flavor of this ice cream! It has rich notes of chocolate that pair beautifully with the nuttiness of the raw almond butter. Because bananas are so sweet, you don’t have to add extra sweetener like raw agave nectar or grade A maple syrup, but you can if you so desire.

As for how you make the ice cream, we encourage that you blend the ingredients in a food processor, unless you have a high-speed blender. A Vitamix will get the job done because it has the power to pulverize the frozen bananas. You may need the tamper in order to fully incorporate the ingredients in the blender, whereas you may need to scrape down the sides when using a food processor. Whichever appliance you use, one thing is for sure: the flavors will be bold and keep you coming back, bite after bite.

3-Ingredient Chocolate Banana Ice Cream
  • Prep Time:5m
  • Total Time:5m


  • 4 bananas, peeled, sliced, and frozen overnight
  • 1/4 c raw cacao powder
  • 2 tbsp. raw almond butter
  • 1/4 c filtered water
  • cacao nibs (optional topping)


  1. Add the bananas, cacao powder, and almond butter to your high-speed blender or food processor. Blend until smooth, using a tamper in the blender or scraping down the sides of the processor to fully incorporate the ingredients.
  2. Add the water only if you need to. You will be able to know if your ice cream needs the water to aid the blending process.
  3. Once you have a smooth consistency, spoon from the blender directly into a bowl if you enjoy soft serve.
  4. If you do not like soft serve, spoon the chocolate ice cream into a container and place in the freezer. Remove when frozen and scoop into bowls for serving. Top with raw cacao nibs if you desire.
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