Chocolate Peanut Butter Mint Banana Ice Cream

May 25th, 2012 12:35 pm by Kelly Garbato

2012-05-13 - ChocoPB Mint Banana Ice Cream - 0004


Chocolate Peanut Butter Mint Banana Ice Cream. Sounds kind of gross, doesn’t it? Don’t look at me! I made this batch of banana soft serve at Shane’s request. Bananas excepted, it’s fairly similar to the sundae he ordered during his last trip to the now-defunct (sob!), vegan-friendly ice cream shop Atomic #7 (which he visited without me! lucky bastard.): Chocolate Peanut Butter Mint Ice Cream with vegan whipped cream and caramel sauce. I made a scrunchy face of disgust when he told me about his creation. The staff at Atomic #7? They double-checked to make sure that they hadn’t misheard.

Silly boy! Travel halfway across the country to a vegan mecca and you choose peanut butter and mint? Relinquish your vegan card, asap.

So when he asked me to make a batch of this in banana soft serve, I refused on principle for one week, two weeks, three. Then I grew curious. How bad could it be?

Surprisingly, not that bad. While it’s not a flavor I’d ever choose for myself (not when there’s Banana Bread and Chocolate Chip Coconut around!), it’s totally edible. Possibly even yummy, if you don’t mind mint paired with peanut butter. If that’s your kink, keep reading. It’s your lucky day!


Chocolate Peanut Butter Mint Banana Ice Cream

(Makes just under one quart of ice cream.)


3-4 overripe bananas, peeled, sliced and frozen
3 tablespoons cocoa powder
1/2 cup peanut butter
1/2 teaspoon mint extract
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed


1. Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

2. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

3. Add the cocoa powder, peanut butter, and mint extract and pulse until well blended. Sample the batter and add extra chocolate, pb, and/or mint to taste.

4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

5. Serve with chocolate chips, chocolate sprinkles, or those crushed candy canes still hiding in your pantry from last x-mas. It’s Christmas in July, vegans!

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