Chocolate Peanut Butter Banana Ice Cream

Creamy chocolate ice cream in a glass coupe topped with chopped nuts. Perfect for athletes' nutritious dessert options.

Chocolate Peanut Butter Banana Ice Cream

This easy, no-churn chocolate peanut butter ice cream uses just a few staple ingredients and no eggs. The secret is in the banana and instant pudding—they give the ice cream that silky “real deal” texture without heavy cream or sugar. Perfect for those nights (or mornings) when you want a quick dessert that still fits your healthy routine.

note - ingredients can be approximate

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Freezing Time 12

Total Time 12 5

Course Breakfast, Dessert

Cuisine Western

Servings

Calories 522 kcal

Equipment

Blender
Tefal Dolci

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

Notes

Note 1 - Milk

Nutritional information based off cow's milk. If you want to use plant based, I recommend soy or a barrister oat - these work very similarly.

You want to check the fat content of the milks and try and get it as close as possible to what is in cow's milk as this is what influences the creaminess of the ice cream.

Note 2 - Protein

Whey or casein protein are the best options for ice cream due to how they interact with the mixture when frozen. I wouldn't recommend other types.

Storing

Store the mixture in the freezer for up to 3 months before churning. I recommend defrosting and churning one serve at a time so you don't have to restore the ice cream (as it will harden and won't churn as well the second time)

Nutrition

Calories: 522kcalCarbohydrates: 66gProtein: 32gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 64mgSodium: 237mgPotassium: 960mgFiber: 6gSugar: 35gVitamin A: 535IUVitamin C: 9mgCalcium: 407mgIron: 3mg

Keyword Breakfast meal prep, Breakfast recipe, Dessert Recipe

Tried this recipe?Please consider !