Vegan Chocolate Banana Nice Cream
Creamy, chocolatey, and genuinely indulgent, this frozen treat proves that skipping dairy doesn't mean skipping dessert. It comes together with just a handful of pantry staples — ripe bananas, cocoa powder, vanilla, and a pinch of salt — and the result is a rich, velvety soft-serve that tastes far more decadent than its ingredient list suggests. The magic is all in the process: frozen banana slices blended until they transform into a smooth, thick cream that mimics the texture of real ice cream without any added sugar or animal products. Serve it straight from the food processor for that classic soft-serve swirl, or pop it in the freezer for an hour or two if you prefer something scoopable. A splash of plant-based milk can help things along if your blender needs a little coaxing, but otherwise this is as low-effort as frozen desserts get. This recipe makes two generous servings, so it's perfect for a weeknight treat or sharing with someone who still isn't convinced that plant-based sweets can hold their own.
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Learn more →Ingredients
2 servings
- 3 medium ripe bananas (about 1 lb), peeled, sliced into 1-inch rounds
- 3 tbsp unsweetened cocoa powder
- ¼ tsp vanilla extract
- 1 pinch salt
- 1–2 tbsp plant-based milk (optional)
Instructions
- 1
Line a baking sheet with parchment paper. Spread the banana slices in a single layer and freeze until completely solid, at least 4 hours or overnight.
- 2
Transfer the frozen banana slices to a food processor or high-powered blender. Add the cocoa powder, vanilla extract, and salt. Process, stopping to scrape down the sides every 30 seconds, until the mixture transforms from crumbly chunks into a smooth, thick, creamy consistency — about 2–3 minutes total. If the machine struggles or the mixture is too thick to move, add plant-based milk 1 tbsp at a time, if using.
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