Skip to Main Content

Three-Ingredient Vegan Ice Cream

1 banana, peeled and frozen
1 Tbsp. peanut butter
1 tsp. cocoa powder
Additional flavorings (optional)

  • Combine all ingredients in a food processor or blender and mix until well combined and creamy.
  • If desired, add additional flavors or toppings, such as cookies, fresh fruit, shredded coconut, cinnamon, or pieces of candy.
  • Serve immediately.
Makes 1 serving
Commenting is closed.
  • cruisin good says:

    Wow, so darn tasty 🙂 frozen banana alone is even excellent

    hmmm dunno how vanilla extract is not vegan? Would be happy to know if its not though

  • mcorley says:

    I’m allergic to bananas, is there anything I can replace it with?

  • Angela Wine says:

    Why is vanilla extract not vegan. Vanilla is a pod with its seeds which comes from a plant. If you don’t like the ingredients in the extract you could always use the pod and scape off the inside part of the pod.

    My only complaint about the vegan recipes is that they very often contain ingredients which are bad for health. Defeats the purpose by substituting one bad thing for another. e.g. soy products, baking powder,
    margarine (trans fat) and so on.

  • Florence says:

    I will be using carob powder as cocoa powder has caffeine in it. And vanilla bean is vegan. Cut bean lengthwise & scrape out inside
    & use in recipe. I also use silken tofu for a different texture.

  • Patricia says:

    I absolutely love ice cream and miss it. Question … can’t have peanuts/butter etc. what could I substitute?

  • Maureen says:

    I tried the 3 ingredient ice cream. My blender broke. Either my blender was too old or my banana pieces too frozen or too big? Any ideas as to what I did wrong? Thank you.

  • Skye says:

    A peeled, roughly sliced, and frozen banana works well as an easy ice-cream. Or if you don’t like bananas, freeze some pear cream for a few hours, then serve. Just don’t keep the pear cream in the freezer for to long – it goes quite solid after a day or so.

  • Connie Seattle Mom Blogger says:

    Vanilla extract isn’t vegan? Darn it, off to find out if there’s another food I need to avoid. I’m only a vegetarian – it’s not easy with so many things to know about how food is processed.

  • kristy5711 says:

    I am a protein fanatic. Can you make it with silken tofu? And I heard that adding vodka to “ice cream” helps keep it from freezing too hard. Should I add a tablespoon of Vodka to my recipe? I am going to try this, sans Cocoa Powder-because I don’t have any. Thanks for recipe, and any input on adding blended tofu and freezing tips are appreciated! 🙂

  • Brennan says:

    @Carol, unsweetened cocoa powder IS vegan. It does not contain any whey or milkfat like milk chocolate.

    To cut down on the fat content, I use Byrd Mill’s 12% Light peanut flour. I blend 2 frozen bananas, 1/2 c. almond milk, 2 Tbsp. peanut flour, 1 tsp. instant coffee, and 1/2 tsp. vanilla. This will soon become your ‘Go To’ ice cream treat!

  • Lily says:

    It was awesome! The peanut butter was the best part! Adding about a teaspoon of vanilla extract also makes it taste great if you like that vanilla flavor.-

  • Gabby says:

    I was not expecting this to be so good. I’m really happy I tried it

  • Carol says:

    Yummy!!!! Instead of using coco powder, I used 1 teaspoon of vanilla extract (vegan). Delicious good for anytime of the day:)

  • Girlgoingvegan says:

    Just made this and shared it with my niece she and I both loved it I’ll be making this alot! Thanks and be blessed!

  • jwoolman says:

    You can make vegan ice cream out of just about anything. Coconut milk makes a nice base. So does almond milk or of course soy milk or rice milk. You can use any kind of nut, seed, or legume butter for flavor and to add some fat as well as more protein. I made some out of almond milk once and used almond butter. Recipes are all over the web – look for keywords such as vegan ice cream coconut milk to pick them up. Once you’ve read a few recipes, you’ll get some ideas about how to tweak recipes based on dairy. My ice cream maker is broken, alas, but I was able to pour my concoction into 4 oz cups successfully for freezing. I used almond milk, almond butter, vanilla, and xylitol for sweetener. They weren’t airy and had to wait a bit to thaw, but very tasty. I often freeze fruit shakes this way, with and without a vanilla protein shake mix. I’ll use fruit juice and/or blended frozen fruit. Also have frozen the protein shakes made with almond milk or soy milk and the chocolate, strawberry, or coffee flavors of the protein mix.

    Actually, you can freeze canned fruit in cups and that’s pretty tasty and can’t get much lower workwise … Oh, and if you do like bananas – you can just break a banana in half and put a popsicle stick in it before freezing. You can roll it around in things or dip in chocolate or whatever if you want at some point. And yes, you can just mash up the banana with a fork rather than running it through a blender or food processor first to make a banana-based non-dairy ice cream.

  • Jane says:

    this icecream is fantastic – I added a little fruit juice so that everything whizzed easier. I’ve posted a link to my facebook page so my freinds can make it too.

  • ShayeWuvsBunnies says:

    I used Hersey’s syrup in place of the cocoa powder (the canned variety is vegan) and it was really yummy. @Summer Mango or Strawberry might be good, any dense fruit would do the trick. 🙂 Hope I helped.

  • kelly says:

    i would recommend whipping it in the bowl you plan on eating out of. the peanut butter sticks to the blender and its hard to get out. but it does taste good!

  • Summer says:

    Im allergic to bananas any suggestions for a substitute?

  • Heather bunnie says:

    So…this is what is known as a Smoothie! I agree about the Almond Milk. Tastes like Reeses Pieces. So many variations on the same theme. To: Cate, thanks for the Truvia advice.

  • cate says:

    @ cheriecakes – just say no to truvia – that’s Coca Cola’s version of stevia. It’s more sugar alchohol than stevia. Try Sweet Leaf or another brand instead 🙂

  • veggies 'n' tofo says:

    I don’t have a blender could I just use a whipping thingy with a bowl?

  • StillAndre says:

    No ice?

  • Samantha Larsen says:

    This is so awesome !!
    I make it all the time & add vanilla soymilk or almond milk to make it cremy & almond butter …..also cinniman makes it way yummy !!!!

  • Herbal Product says:

    This recipe sounds yummy and nutritious. An added pinch of cocoa makes it my favorite. Delicious!

  • veganintraining says:

    YUM that was really good. I did substitute the peanut butter with the suggested Sunbutter and OMG how great is that!

  • cheriecakes says:

    Angelcdp: have you tried using almond milk instead of cream? Betcha it would taste even better! I also make smoothies a lot with frozen fruit, one of my favorites is dark sweet cherries, I just add those to food processor, add some water and a bit of truvia (if you haven’t tried truvia, try it, better than any sweeteners I have tried, most like sugar). Blend, really refreshing and healthy!

  • STVUstudent says:

    I have long made “shakes” with a diced frozen banana and chocolate soy or almond milk. For a little more jazz, make a banana split shake by adding diced frozen strawberries and/or pineapple tidbits. Whir it all up in the blender… yummy.

  • Angelcdp says:

    You can also make a delicious sorbet type desert by simply putting frozen fruit through a champion juicer. My kids and I make this and we all love it. We sometimes put a bit of cream through at the end to make more of an ice cream, but that won’t be vegan. Nuts and frozen bananas may work as well.

  • dina says:

    @Annie: I am not sure if this will work for this particular recipe but a common replacement for any nut butter is “Sunbutter” spread which is made from sunflower seeds. It is quite tasty. : )

  • MatBee says:

    Oh, wait, the banana is frozen. MY BAD!

  • Ashley-P says:

    AnnieGeer – the peanut butter can be omitted. It’s really just included for flavor; the main ingredient is the frozen banana.

  • AnnieGeer says:

    What can the PB be replaced with? I’m allergic to nuts! 🙁

  • natalie says:

    Just went into the freezer a little while ago (with the addition of a few splashes of vanilla rice milk to loosen things up a bit) – early taste tests indicate MASSIVE DELICIOUSNESS is headed my way! For those who don’t like bananas, with the PB and cocoa, you can’t even really taste them. Thanks for this amazingly easy recipe! 😀

  • Jes says:


  • Ashley-P says:

    Hi Rose – the banana is the key ingredient in this recipe, so it wouldn’t work without it.

  • rose says:

    can you make this recipe without the banana? i cant have a lot of carbs, and bananas are a high carb fruit.

  • Mara Rennie says:

    Do you have any other vegan ice cream recipes? I don’t like banana’s….sorry.