Chocolate Peanut Butter Protein Nice Cream

The first time I made this, my roommate walked into the kitchen and asked who was eating chocolate brownie batter at midnight. When I explained it was just frozen bananas blended with peanut butter and protein powder, she literally did not believe me until I made her a bowl herself. Now she keeps frozen banana slices in our freezer just in case the craving strikes.

My toddler accidentally discovered the magic of letting it freeze for a few hours. I had made a batch and forgot about it in the back of the freezer until three days later when she was rummaging for popsicles. Now she asks for chocolate ice cream every single night, and I actually feel good about saying yes.

Ingredients

• Frozen bananas: The riper they are before freezing, the sweeter and creamier your final result will be
• Unsweetened cocoa powder: Gives that deep chocolate flavor without making it too heavy or rich
• Natural peanut butter: Use whatever you have on hand but make sure it is well stirred
• Protein powder: Chocolate or vanilla both work beautifully here, just pick what you enjoy drinking
• Maple syrup or honey: Start with less and add more only after tasting
• Almond milk: Just enough to help everything blend smoothly
• Dark chocolate chips: These little pockets of chocolate make it feel like a real treat
• Chopped roasted peanuts: The salty crunch against the creamy base is everything

Instructions

Get your bananas ready:

Place those frozen banana slices into your blender or food processor and let them sit for just a minute to soften slightly

Add the chocolate and peanut butter:

Scoop in the cocoa powder, peanut butter, protein powder, maple syrup, and splash of almond milk

Blend until creamy:

Pulse everything together, stopping to scrape down the sides and add another splash of milk if it is being stubborn

Taste and adjust:

Give it a try and add more sweetener if needed, then blend one more time to incorporate

Choose your texture:

Either dive in right now for soft serve or transfer to a freezer container for a few hours for scoopable ice cream

Finish with toppings:

Scoop into bowls and shower with dark chocolate chips and those salty roasted peanuts

Save

This nice cream has become my go to after long runs when I want something cold and sweet but do not want to undo all that work. My running partner actually asked for the recipe after seeing me post a picture on Instagram, and now she makes it for her kids after soccer practice.

Making It Your Own

I have experimented with swapping almond butter for peanut butter when my son was going through his peanut allergy phase, and honestly the result was just as delicious. Sunflower seed butter works too if you need something completely nut free for school lunches.

Texture Secrets

The difference between soft serve and scoopable ice cream is literally just two hours in the freezer. If you are planning ahead, line your container with parchment paper first because nothing is more frustrating than having to chip your nice cream out of the frozen corners later.

Storage Solutions

This keeps beautifully in the freezer for up to two weeks, though honestly it never lasts that long in our house. When you are ready to eat leftovers, let the container sit on the counter for about five minutes before scooping.

• Use a warm ice cream scoop for perfect portions
• Add a pinch of sea salt to bring out the chocolate flavor
• Double the batch because everyone will want seconds

Save

There is something so satisfying about serving this to guests who are avoiding dairy or sugar and watching their eyes light up with that first creamy spoonful.

Recipe FAQs

→ Can I make this without protein powder?

Yes, simply omit the protein powder and add an extra frozen banana or tablespoon of cocoa powder to maintain thickness. The texture will still be creamy and delicious.

→ How long does this keep in the freezer?

Store in an airtight freezer-safe container for up to 2 weeks. Let it thaw for 5-10 minutes before scooping, as it becomes quite firm when frozen solid.

→ What can I substitute for almond milk?

Any milk works beautifully—try oat milk, coconut milk, dairy milk, or cashew milk. Adjust quantity slightly depending on desired thickness.

→ Is this suitable for meal prep?

Absolutely. Blend a large batch and portion into freezer-safe containers. Thaw individual portions overnight in the refrigerator or for 10-15 minutes at room temperature before enjoying.

→ Can I use fresh bananas instead of frozen?

Frozen bananas are essential for achieving the thick, creamy texture. Fresh bananas will create a smoothie-like consistency rather than ice cream texture.