banana nice cream in tin

Chocolate Peppermint Banana Nice Cream

Make this festive Chocolate Peppermint Banana Nice Cream for a delicious vegan holiday treat!

Prep: 10 minutesCook: 0 minutesTotal: 10 minutes
Fat 11 Carbs 67 Protein 4
Yield 2 1x


  • 2 cups frozen sliced bananas
  • 1/3 cup¬†unsweetened cocoa powder
  • 1 tablespoon maple syrup
  • 1/8 teaspoon peppermint extract*
  • 1 tablespoon¬†unsweetened almond milk*
  • 1/4 cup mini chocolate chips


  1. First, follow the directions for how to freeze bananas HERE.
  2. Once the bananas are frozen place them into a high-speed blender along with the cocoa powder, maple syrup, and peppermint extract.
  3. Add a tablespoon of almond milk and then blend on high for 1-2 minutes. Add more almond milk as needed in order to get things smooth like soft serve ice cream.
  4. Once you’ve reached the desired texture, give it a taste and adjust the peppermint extract as needed. We suggest adding 1/8 teaspoon at a time.
  5. Add mini chocolate chips and pulse the nice cream a few times to mix.
  6. Option to eat nice cream immediately if you like the soft serve texture or to transfer into a bread tin and freeze for 1-2 hours if you like more of the traditional ice cream texture.
  7. Serve with more mini chocolate chips.

Nutrition Facts

Serving Size: 1/2 Calories: 334 Sugar: 41 Fat: 11 Carbohydrates: 67 Fiber: 9 Protein: 4
Author: Lee FunkeCategory: DessertMethod: Food ProcessorCuisine: American

Keywords: nice cream