Vegan chocolate banana nice cream with peanut butter

Vegan chocolate banana nice cream with peanut butter: a creamy dessert of frozen bananas, cocoa powder, oat milk and peanut butter – quickly blended, with no refined sugar.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 290 kcal per serving
• Protein: 8 g
• Fat: 12 g
• Carbs: 44 g

Ingredients

• 3 bananas (sliced and frozen)
• 1 dash of oat milk
• 1 tbsp peanut butter
• 2 tbsp cocoa powder (unsweetened)

Method

You’ll need: food processor · mini chopper

1. Put the frozen banana slices in a mini chopper or food processor and blitz briefly.
2. Add the cocoa powder and oat milk and keep blending until the mixture turns first crumbly, then creamy.
3. If needed, push the mixture down from the sides so everything blends evenly.
4. Blend until the nice cream is thick and smooth. If it's too firm, work in another small splash of oat milk.
5. Spoon the nice cream into bowls and top with the peanut butter.
6. Eat it straight away, or pop it in the freezer briefly if you like it firmer.

Good to know

When you want something cold, chocolatey and quick, this nice cream is just right. It's creamy, satisfying and tastes like a dessert from the freezer – only much simpler.

Swaps

Peanut butter → almond butter (provides vitamin E and unsaturated fatty acids); oat milk → unsweetened almond milk (usually a little thinner); peanut butter → cashew butter (mild flavour, creamy texture); cocoa powder → carob powder (naturally milder and caffeine-free)

Allergens

Contains peanuts and gluten (oats – oat milk contains gluten unless certified gluten-free); generally suitable for children if they tolerate nuts, and fine in pregnancy – check the ingredients individually if you have allergies or are unsure. Contains: gluten (oats).

Dairy-free recipes