By Karyl Laeving. Updated December 17, 2025.⭐⭐⭐⭐⭐ from 128 votes
Creamy, rich, and intensely chocolatey, this Chocolate Banana Ice Cream is the fastest healthy dessert you will ever make. With just a blender and frozen bananas, you get soft serve style ice cream in two minutes flat. No dairy, no added sugar, and no ice cream maker required.
Table of Contents
Chocolate Banana Ice Cream (2-Minute Blend)
- Total Time: 2 minutes
- Yield: 2 servings 1x
Description
Creamy Chocolate Banana Ice Cream made in a blender in 2 minutes. Naturally sweet, dairy-free, and perfect for a fast healthy dessert.
Ingredients
2 medium ripe bananas, peeled, sliced, and frozen solid (about 240 g)
2 tablespoons unsweetened cocoa powder (10 g)
2 to 4 tablespoons milk of choice, as needed (30 to 60 ml)
1/2 teaspoon vanilla extract (2.5 ml) optional
Pinch of fine salt optional
Instructions
1. Add the frozen banana slices to a high-speed blender or food processor.
2. Add cocoa powder, 2 tablespoons milk, vanilla if using, and a pinch of salt if using.
3. Blend until thick and creamy, stopping to scrape down the sides as needed.
4. If the mixture is too thick to blend, add more milk 1 tablespoon at a time until it moves smoothly.
5. Serve immediately for soft-serve texture, or freeze 30 to 60 minutes for firmer scoops.
Notes
Best bananas: Use very ripe bananas with brown spots for maximum sweetness.
Liquid control: Start with 2 tablespoons milk and add slowly so the ice cream stays thick.
Texture tip: If your blender stalls, stop, scrape, and let the mixture sit 30 seconds, then blend again.
Storage: Freeze leftovers in an airtight container up to 1 week. Let sit 5 minutes before scooping.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blender
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 145
- Sugar: 16 g
- Sodium: 20 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
About This Recipe
What It Is
Chocolate Banana Ice Cream is a naturally sweet frozen dessert made by blending frozen bananas with cocoa powder. The bananas transform into a creamy base that mimics traditional ice cream without cream or eggs.
Why It Works
Frozen bananas contain natural starches and sugars that emulsify when blended, creating a thick, scoopable texture. Cocoa powder adds deep chocolate flavor while a small splash of milk controls creaminess.
When to Make It
This recipe is perfect for hot days, late night chocolate cravings, quick after-school treats, or anytime you want dessert without turning on the oven.
Why You’ll Love It
- Ready in 2 minutes from blender to bowl
- Naturally sweet with no added sugar
- Dairy-free and easily vegan
- Kid-approved and adult-craving friendly
- Made with just 3 main ingredients
Key Ingredients & Notes
Frozen Bananas
Use ripe bananas with brown spots for the best sweetness. Peel, slice, and freeze them solid. Frozen bananas are the backbone of creamy texture.
Cocoa Powder
Unsweetened cocoa powder delivers rich chocolate flavor. Dutch-processed cocoa creates a smoother, darker taste, while natural cocoa adds a sharper chocolate bite. King Arthur Baking explains the difference beautifully if you want to experiment.
Milk of Choice
A small amount of milk helps the blender move. Almond milk, oat milk, soy milk, or regular milk all work. Start small to keep the ice cream thick.
Vanilla Extract
Optional but recommended. Vanilla enhances chocolate flavor and rounds out sweetness.
Salt
A tiny pinch makes the chocolate pop. This is optional but highly effective.
For a protein-packed dessert, this pairs beautifully after something like Chocolate Chip Protein Cookies (Soft & High Protein) from FlavorAndRecipes.com, making dessert feel intentional and nourishing.
How to Make Chocolate Banana Ice Cream
- Freeze the Bananas
Peel and slice ripe bananas. Freeze in a single layer for at least 2 hours or overnight. - Add to Blender
Place frozen banana slices into a high-speed blender or food processor. - Add Cocoa and Milk
Add cocoa powder, vanilla extract if using, salt, and 2 tablespoons of milk. - Blend
Blend on high, stopping to scrape down the sides. Add more milk one tablespoon at a time until the mixture becomes smooth and creamy. - Serve or Freeze
Serve immediately for soft serve texture. For firmer scoops, freeze for 30 to 60 minutes.
Visual cue: The mixture should look thick and glossy, swirling like soft serve and pulling cleanly from the blender walls.
Pro Tips for Success
- Use a high-speed blender for the creamiest texture
- Pulse first, then blend continuously
- Add liquid slowly to avoid melting the bananas
- If the blender stalls, let the mixture sit for 30 seconds before blending again
- For deeper flavor, bloom cocoa powder with 1 tablespoon warm milk before blending
- Freeze leftover portions in shallow containers for easy scooping
- Stir once halfway through freezing to reduce ice crystals
Variations & Substitutions
Peanut Butter Chocolate Banana Ice Cream
Add 1 tablespoon natural peanut butter for a Reese-style flavor. Serve with No-Bake Peanut Butter Yogurt Cups (High Protein) for a trending dessert combo.
High Protein Version
Blend in vanilla or chocolate protein powder. Add an extra splash of milk to maintain creaminess.
Mocha Banana Ice Cream
Add 1 teaspoon instant espresso powder for a subtle coffee kick.
Mint Chocolate
Add 1 to 2 drops peppermint extract for a refreshing twist.
Chocolate-Free Banana Nice Cream
Skip cocoa powder and add cinnamon or berries instead.
Serving & Storage
Serving
Serve immediately for soft serve texture or freeze briefly for scoopable ice cream. Add fresh strawberries, chopped dark chocolate, or coconut flakes.
This dessert pairs perfectly with Easy Chocolate Pudding (Healthy & Creamy) for a chocolate-forward dessert board that is currently trending on FlavorAndRecipes.com.
Storage
- Refrigeration: Not recommended
- Freezing: Store in an airtight container for up to 1 week
- Reheating: Let sit at room temperature for 5 minutes before scooping
- Shelf Life: Best within 3 days for optimal texture
FAQs
Can I make Chocolate Banana Ice Cream without a blender?
A food processor works well, but standard blenders may struggle unless bananas are slightly thawed.
Why is my ice cream icy?
Too much liquid or under-ripe bananas cause iciness. Use minimal milk and fully ripe bananas.
Can I refreeze leftovers?
Yes, but stir once during freezing and let soften before serving to restore creaminess.
Is this suitable for kids?
Absolutely. It contains no caffeine, alcohol, or refined sugar.
Can I add sweetener?
Ripe bananas are usually sweet enough. If needed, add dates or maple syrup sparingly.
Conclusion
Chocolate Banana Ice Cream proves that dessert can be fast, healthy, and deeply satisfying. With just a blender and frozen bananas, you get a rich chocolate treat that feels indulgent while staying nourishing. If you love no-bake, minimal-ingredient desserts, also check out Chocolate Banana Blender Muffins (Healthy & Easy) for another trending favorite.
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