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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Chocolate Banana Ice Cream isn’t just for dessert — it’s healthy enough for breakfast and delicious enough to enjoy anytime. Made with just 5 simple ingredients, it’s naturally sweet, dairy-free, and packed with flavor. All you need is a blender and a few minutes!
- Wholesome Ingredients: Made with ripe bananas, Medjool dates, and cocoa for a rich, chocolatey treat.
- Naturally Sweetened: No added refined sugar — just fruit doing all the work.
- Dairy-Free & Vegan: Creamy coconut milk gives it the perfect texture without any dairy.
- Quick to Make: Blend, freeze, and enjoy — no ice cream maker needed.
- Totally Customizable: Add in your favorite fruits, nuts, or blend into a smoothie bowl.
Originally we called this “Breakfast ice cream” in my house simply to entice our then 2-year-old son. We learned early on we needed fancy positioning to sell some foods. For this recipe, it’s really important that your bananas are fully frozen before blending. They’re the base of the ice cream and what gives it that thick, creamy texture. P.S. If you use Dutch-process cocoa powder, your chocolate banana ice cream will have a deeper, richer flavor and less bitterness than unsweetened natural cocoa.
IMPORTANT NOTE: This recipe was improved and updated on 5/21/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, toppings and mix-ins, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What is Healthy Chocolate Banana Ice Cream?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Healthy Chocolate Ice Cream
- Gemma’s Pro Chef Tips for Healthy Chocolate Ice Cream Recipe
- Make-Ahead and Storage Instructions
- Toppings and Mix-ins
- FAQs
- More Breakfast Recipes
What is Healthy Chocolate Banana Ice Cream?
Healthy Chocolate Banana Ice Cream — also known as nice cream — is a simple, guilt-free frozen treat made by blending frozen bananas with just a few wholesome ingredients. It looks and tastes like traditional ice cream, but it’s made without dairy, added sugar, or artificial ingredients.
- Naturally Sweet: Ripe bananas and Medjool dates provide all the sweetness — no refined sugar needed.
- Nutrient-Packed: Full of fiber, potassium, and antioxidants from real fruit and cocoa.
- Super Easy: Just 5 ingredients and a blender — no fancy steps.
- Creamy & Delicious: Thick, smooth, and chocolatey, just like ice cream should be.
- Kid-Approved: A fun, healthy way to satisfy those ice cream cravings — even for breakfast!
Tools You Need
- Measuring cups
- Measuring spoons
- Blender or food processor
- Freezer-safe container
- Ice cream Scoop
Key Ingredients
Ripe Bananas
- Provide natural sweetness, creaminess, and structure. Must be fully frozen for the right texture.
- Substitute: Frozen mango or avocado (texture changes, may need added sweetness)
Medjool Dates
- Add rich, caramel-like sweetness and fiber. Help thicken and naturally sweeten the ice cream.
- Substitute: Deglet Noor dates, soaked raisins, or maple syrup
Unsweetened Cocoa Powder
- Gives the chocolate flavor its depth. Dutch-process cocoa makes it richer and less bitter.
- Substitute: Cacao powder for a more intense, earthy taste.
Coconut Milk
- Adds creaminess and healthy fats. Balances the texture without dairy.
- Substitute: Almond milk, oat milk, or other creamy plant-based milk.
Vanilla Extract
- Enhances and rounds out the chocolate flavor.
- Optional, but adds a lovely warm note.
- Substitute: Vanilla bean paste, almond extract, cinnamon, or skip if preferred.
How to Make Healthy Chocolate Ice Cream
- Prep and Freeze the Bananas: Slice the bananas and place them on a parchment-lined tray. Freeze until solid, about 3 hours
- Blend Everything Together: In a blender or food processor, add the bananas, dates, cocoa powder, coconut milk, and vanilla extract, and puree until a smooth ice cream consistency. If needed, add another tablespoon or two of coconut milk if too thick.
- Serve or Store: Scoop and serve immediately or freeze for up to 4 weeks. (If storing longer, take the ice cream out of the freezer to sit on the counter for 20 minutes before scooping).
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Store Extra Frozen Bananas: Have leftover unblended frozen bananas? Store them in a resealable plastic bag for up to 2 months in the freezer.
- Make Healthy Popsicles: You can blend all the ingredients and pour them into popsicle molds to make healthy popsicles.
- Turn It Into a Milkshake: Make healthy milkshakes by increasing the amount of coconut milk to ½ cup (4 fl oz/120 ml).
- Serve in Homemade Cones: Try serving these with my Homemade Ice Cream Cones!
Make-Ahead and Storage Instructions
- Freezing: You can make this Chocolate Banana Ice Cream ahead of time and store it in an airtight container for up to 4 weeks. Just be sure to let it sit on the counter for about 20 minutes before scooping if it becomes too hard.
- Leftovers: If you have any leftover ice cream, simply store it in the freezer. If you’ve blended it into popsicle molds, it will freeze in convenient single servings.
- Storage Tips: For the freshest taste and texture, consume within 2-3 weeks.
Toppings or Mix-ins
- Fresh Fruit: Add banana slices or sliced strawberries, blueberries, or raspberries for a burst of freshness.
- Chopped Nuts: Try adding crunchy almonds, walnuts, or pecans for texture and flavor.
- Coconut Flakes: Toasted coconut flakes pair perfectly with the creamy texture of the ice cream.
- Granola: A sprinkle of granola can add a nice crunch, making it feel like a breakfast treat.
- Chocolate: For a double chocolate experience, sprinkle on some cacao nibs or dairy-free chocolate chips.
- Nut Butter: Swirl in peanut butter or almond butter for a creamy, nutty richness.
- Chia Seeds: Add chia seeds for a fun crunch and an extra boost of fiber.
- Yogurt Drizzle: Drizzle with dairy-free or regular yogurt for a creamy, tangy finish — it makes it feel like a frozen parfait!
FAQs
Why is my ice cream too hard after freezing?
Since this recipe doesn’t contain dairy, sugar, or added air, it freezes quite solid. Let it thaw slightly before scooping, or portion it into popsicle molds for easier serving.
Can I use cacao powder instead of cocoa powder?
Yes! Cacao powder is less processed and has a more intense, slightly bitter flavor. It’s a great option if you prefer a deeper chocolate taste and added antioxidants.
What kind of coconut milk should I use?
Use canned, full-fat or light coconut milk for the creamiest texture. Carton coconut milk (the drinkable kind) will work in a pinch, but won’t be as rich.
Can I make this nut-free?
Yes! This recipe is naturally nut-free. Just avoid adding nut-based toppings or mix-ins like almond butter or chopped nuts.
Try More Breakfast Recipes:
- Banana & Strawberry Nice Cream Recipe
- Cereal Milk Ice Cream (No Machine)
- Top 5 Microwave Mug Breakfasts: Sweet & Savory Recipes
- Toaster Oven Breakfast Tart
- Microwave Breakfasts in a Mug
IMPORTANT NOTE: This recipe was improved and updated on 5/21/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, toppings and mix-ins, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Healthy Chocolate Ice Cream for Breakfast
Ingredients
- 3 medium ripe bananas (about 3 cups/15 oz/426 g)
- ½ cup (2½ oz/71 g) Medjool dates
- ⅓ cup (1⅓ oz/37 g) unsweetened cocoa powder
- 2 tablespoons coconut milk
- 1 tablespoon vanilla extract
Instructions
- Slice the bananas and place them on a parchment-lined tray. Freeze until solid, about 3 hours.
- In a blender or food processor, add the bananas, dates, cocoa powder, coconut milk, and vanilla extract, and puree until smooth. If needed, add another tablespoon or two of coconut milk if too thick.
- Scoop and serve immediately or freeze for up to 4 weeks. (If storing longer, take the ice cream out of the freezer to sit on the counter for 20 minutes before scooping).
Recipe Notes
- Store Extra Frozen Bananas: Have leftover unblended frozen bananas? Store them in a resealable plastic bag for up to 2 months in the freezer.
- Make Healthy Popsicles: You can blend all the ingredients and pour them into popsicle molds to make healthy popsicles.
- Turn It Into a Milkshake: Make healthy milkshakes by increasing the amount of coconut milk to ½ cup (4 fl oz/120 ml).
- Serve in Homemade Cones: Try serving these with my Homemade Ice Cream Cones!
Oooh this looks really great! I’m going to swirl some peanut or almond butter throughout before freezing it all to give me that chocolate peanut butter flavour I love in ice cream!
Including fruits like these in chocolate ice cream can actually be healthy. Thank you very much. Such great work you are doing by providing these recipes here.
This looks lovely! Can I use regular milk instead of coconut milk?
Hi Gemma, it’s Jacqueline. I have a question for you. Can I substitute a those few tablespoons of coconut milk with whipping cream instead? If so, will it be the same amount as with coconut milk? Looking forward to trying this recipe! Thank you and blessings!
Could I substitute avocado and honey instead of dates? I’m not a big fan of dates and they’re pretty hard to find here in my neck of the woods.
I used pitted dates but they just wouldn’t blend in my blender or my Bullet. I guess I should have chopped them up & boiled them 1st to soften. Didn’t make frozen dessert (but it tasted good). Plz tell people to chop dates & soften first.
Do you have an idea of what the carb count for this would be and serving size?
Can I leave the dates out or is there a substitute? Thank you
Can use almond milk in place of the coconut milk?