I've made the same breakfast smoothie, a chocolate peanut butter banana smoothie, for over ten years, so when I got the chance to test the new Tefal Dolci ice cream maker (sponsored by Betta), I knew exactly what I was going to try first. I turned my classic breakfast into a healthy, high-protein dessert. With one small tweak, it turned out unbelievably creamy. And in my testing, I've got some tips and tricks up my sleeve!
TL;DR
- No churn. Just blend, freeze and let the machine do the rest.
- Make ahead. Make the mixture ahead of time and freeze for up to 3 months (I don't recommend re-freezing)
- Icy? Re-mix it - this solves 95% of the issues.
- Customise. Add mix-ins and toppings of your choice (chopped nuts and a drizzle of caramel are perfect!). Have as a dessert-for-breakfast or just dessert.
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Why you'll love this recipe
Snickers. The ice cream has a snickers-type base like my peanut butter chocolate banana overnight oats or snickers baked oats.
Dessert. It's a healthier, high-protein dessert, like my blueberry protein muffins or gingerbread smoothie.
Sweet breakfast. I am a team sweet breakfast person so ice cream is a no brainer - my next recommendations are my brownie baked oats or almond croissant baked oatmeal.
Ingredients and substitutions
Banana and instant pudding. Both of these help provide the creamy texture without needing the fats of the heavy cream.
The banana acts like a natural emulsifier; its sugars and pectin bind water molecules, helping prevent large ice crystals from forming as the mixture freezes.
My top tip: The riper the banana, the creamier the texture-overripe bananas have more natural sugars that help keep the ice cream soft.
Instant pudding mix contains stabilisers like modified starches that trap moisture and thicken the mixture. Because you have the banana you don't NEED the instant pudding - but it does help!
Together, they mimic what cream and egg yolks would normally do in traditional ice cream-giving you that silky, rich mouthfeel while keeping things lighter.
Protein powder (whey or casein). This is optional. Commentary regarding different types provided below.
Milk. Full cream works best as this has the highest fat percentage, but both soy and a "barister" oat work well, too - I've tried all three (including a lactose free full-cream milk version) and all had similar outcomes.
Please check the recipe card for full list of ingredients and quantity.
What type of protein is best for ice cream?
Whey protein blends smoothly and adds a slightly airy structure (perfect for the gelato setting), while casein holds onto moisture better, giving the ice cream extra thickness and scoopability (perfect for the ice cream setting). When frozen, these proteins help reduce crystallisation and prevent the mixture from separating.
Plant-based proteins (like pea or rice) tend to have a slightly chalkier texture and can become gritty when frozen because they don't dissolve as completely. They also don't trap air or water the same way milk-based proteins do, so the final result isn't as creamy.
How to make snickers ice cream
Step 1: Add banana, milk, rolled oats, chocolate powder, protein powder, instant pudding, and peanut butter to a blender.
Step 2: Blend until completely smooth-no lumps.
You want a totally uniform texture before freezing because any small lumps of banana or oats will freeze into hard bits later, disrupting the smoothness.
Step 3: Pour the mixture into a freezer-safe container and freeze for 12-24 hours.
Step 4: Add to your Tefal Dolci ice cream maker and choose ice cream for thicker texture or gelato for a smoother, soft-serve finish.
Step 5: If it's not quite smooth enough, press "re-mix."
The re-mix is my late-discovered best friend. It gently churns again to break up any ice crystals that may have formed on the first cycle. This short second blend transforms an icy texture into a creamy one and is especially helpful if the texture wasn't quite right on the first burst.
Step 6: Scoop and enjoy immediately.
This ice cream is best served fresh from the machine when it's cold but still soft enough to scoop easily. Once it's churned, it won't re-freeze well (the lack of added cream or sugar means it can harden).
My Top Tips
Let is rest. For extra smooth results, let the frozen base sit out for 5-10 minutes before adding it to the machine-this helps it churn more evenly and prevents the blades from overworking.
Re-mix once more. If the first churn feels grainy, an extra spin makes it perfect.
Recommended Equipment
A high-speed blender and freezer-safe container are all you need, but for that truly creamy, professional texture, the Tefal Dolci ice cream maker is worth it. The built-in gelato and re-mix settings are designed to perfect small-batch, homemade ice cream like this.
Meal prep and leftovers
Meal prepping for this recipe is easy-you just need to plan ahead so the base mixture has time to freeze. Once it's frozen solid, it's ready to churn whenever you're craving something sweet as it can stay in the freezer for 3 months.
Once you've churned the ice cream, it doesn't re-freeze well. It'll go too solid and lose that creamy texture. It'll still taste good, but I recommend only churning once if you can avoid it.
My Top Tip. Freeze in single serve portions so you can churn only what you're going to eat instead of having waste.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
An icy texture usually happens when there's too much water and not enough fat or stabiliser in the mix. In this recipe, the banana, peanut butter, and instant pudding mix all help prevent that by binding moisture and creating a creamy structure.
Graininess, on the other hand, can come from over-blending once frozen or not allowing the mixture to chill evenly before churning. Always start with a fully frozen base and let the Tefal Dolci complete its full cycle before hitting re-mix.
Yes - and in fact, casein is often preferred for ice cream because of how it behaves when frozen. Whey protein tends to make a lighter, slightly airier texture, while casein holds onto moisture better and gives a denser, more custard-like scoop.
Plant-based proteins (like pea or rice) can make your ice cream a bit powdery because they don't dissolve as smoothly or emulsify fats the same way dairy proteins do. If you're using a vegan protein, add a teaspoon of nut butter or a touch more instant pudding to help improve the texture.
Yes - the Tefal Dolci ice cream containers are top-rack dishwasher safe. However, to prolong their lifespan, it's best to rinse them in warm water shortly after use to remove any residual mixture before placing them in the dishwasher. Avoid using abrasive pads or high-heat drying cycles, as they can wear down the inner coating over time.
A powdery texture can happen if you've added too much dry protein powder or if it hasn't fully dissolved. This can also occur if the protein is vegan-based, as some plant proteins (especially pea or rice) can leave a slightly chalky residue after freezing.
To fix it, blend the mixture longer before freezing, or add a spoonful of peanut butter or a dash of instant pudding to improve emulsification and mouthfeel. Both add moisture and fat, which help smooth out the powdery texture.
Other sweet treats you'll enjoy
Or, you can have a browse through my sweets and desserts for more delicious eats.
Recipe
Chocolate Peanut Butter Banana Ice Cream
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Equipment
- Blender
Ingredients
- 300 g (10 ½ oz) banana, ripe
- 750 ml (3 cups) milk, see note 1
- 60 g (½ cups) protein , optional, whey or casein, see note 2
- 30 g (2 tablespoon) peanut butter
- 80 g (1 cups) oats
- 30 g (2 tablespoon) instant pudding, optional, but recommended
Instructions
Prepare
- Add 300 g (10 ½ oz) banana, 750 ml (3 cups) milk, 60 g (½ cups) protein , 30 g (2 tablespoon) peanut butter, 80 g (1 cups) oats, 30 g (2 tablespoon) instant pudding into a blender and blend smooth (no lumps otherwise it won't churn properly).
- Freeze for 12-24 hours (or whatever your ice cream maker recommends)
Churn
- Take out of the freezer 10 minutes before churning.
- Add to machine per instructions and use gelato for super creamy or ice cream for a thicker "ice cream" consistency.
- Note - if it ends up icy or fluffy, use the "re-mix" function as this will solve 95% of issues.
- Scoop and enjoy immediately
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