The best Chocolate Peanut Butter Ice cream – Vegan

This is a super chocolaty, creamy, indulgent version of my Banana Peanut Butter Ice Cream and its so good!

Have I mentioned before – my husband LOVES chocolate and was really impressed when I made this for him earlier this evening. This dessert really delivers an amazing chocolate peanut butter punch and although I wouldn’t go so far as to say its healthy, it is vegan and sugar free so can’t be too bad.

This delicious ice cream is unbelievably easy to make and I will be making it for my  friends on Saturday night (I’m cooking for a mix of veggies, vegans and carnivores).  I think they will all love it.

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  1-2 servings
  5 minutes preparation time
  None cook time


  • 2 frozen ripe bananas
  • 2 tbsp. raw cacao powder
  • 1 tbsp. peanut butter
  • 2 medjool dates or 1 tbsp sweetener of choice
  • Splash almond milk
  • Toppings – cacao nibs, nuts, seeds, fruit etc
  • Optional – for a mocha version – 1 shot espresso (cold)


  1. Chop the banana’s and freeze overnight.
  2. Add the frozen banana’s to your food processor and blend until creamy.
  3. Add the peanut butter, cacao powder, dates, and almond milk. Blitz until completely blended silky and smooth.
  4. Top with your favourite toppings (I used cacao nibs and pecan nuts). Delicious!

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