Skinny Chocolate Peanut Butter “Nice” Cream (GF/V/No Refined Sugar)

True story, y’all. The C&C sisters crave chocolate and peanut butter on a daily (possibly hourly) basis. Thus, our pantries are always stocked with all kind of snacks to help curb these cravings. But, in the name of transparency…a handful of them aren’t exactly the healthiest thing to grab. 👀🤨 I mean…a girl’s gotta do what her stomach tells her to do, right!?

We are also true advocates when it comes to giving your body what it wants. No sarcasm on this statement (okay…always a little 😏). But, on a serious note, constantly denying yourself of the things you crave just makes it worse in the long run. You end up binge eating later when it’s readily available (oh yeeeea…you know what we are talking about… 😂).

So, we came up with yet another easy way to curb your peanut butter and chocolate cravings. Some of you might remember several other fan-favorite recipes that we have posted before, which include other easy ways to treat yourself in a healthier way when these cravings strike. Can we say Protein Peanut Butter Cups? Or, these most-pinned Mini Chocolate Protein Donuts? Or, how about these incredible Skinny Banana Chocolate Protein Muffins. 🤤

Alright, alright…back to today’s featured recipe! 😋 Not only do the C&C sisters always crave PB and chocolate, we also ALWAYS have bananas on hand. This means we always have a few ripe bananas looking for their time to shine every week. Well, today’s the day! We have the PERFECT way to use those leftover bananas AND feed your peanut butter and chocolate craving…all while not feeling guilty by over-indulging! Praise the sweet treat Gods, y’all! 🙌🏻

Our Skinny Peanut Butter “Nice” Cream is a win-win! This creamy mixture is non-dairy, gluten free, vegan, and has no refined sugar. Amazing, right!? 🤗 As if this recipe could get any better (wait for it…), it also requires no oven or ice cream maker. Simply blend, pour, cover and let freeze. That’s right…your non-baking dreams are about to come true! ✨

So, go grab your ingredients and get blending, babes. 👩🏼‍🍳 It’s your time to shine, ripe bananas! 🍌

What You Need

4-5 ripe bananas, sliced and frozen

1/2 cup almond milk (or any other non-dairy milk)

1/2 cup peanut butter (natural) split, separated out in 1/4 cups – we used Jiff Natural PB

4 Tbsp unsweetened cocoa powder

Optional toppings: almonds, pecans, walnuts, shredded coconut, sprinkles, etc.  

Step by Step

1. Add your frozen ripe bananas and almond milk to a blender and pulse until smooth.

2. Add in 1/4 cup of your peanut butter and cocoa powder. Blend until you have a smooth consistency.

3. Once blended, pour half of your mixture in to an airtight container that can be covered (we used a bread loaf pan and then covered it with saran wrap then foil for extra coverage). We heated up our remaining peanut butter for about 30 seconds then drizzled half of it on top of our mixture. Then add remaining ice cream and then drizzle again with remaining peanut butter.

4. Cover and place in the freezer for at least 4-6 hours (or overnight) to chill.

6. Once chilled, remove from freezer and enjoy right away! If you are saving it for later, simply let the ice cream thaw out on the counter at room temperate for about 15-20 minutes before serving.

Skinny Chocolate Peanut Butter Nice Cream

Print Recipe
Serves: 6-8 Cooking Time: 6-7 hours

Ingredients

  • 4-5 ripe bananas, sliced and frozen
  • 1/2 cup almond milk (or any other non-dairy milk)
  • 1/2 cup peanut butter (natural) split, separated out in 1/4 cups - we used Jiff Natural PB
  • 4 Tbsp unsweetened cocoa powder
  • Optional toppings: almonds, pecans, walnuts, shredded coconut, sprinkles, etc.  

Instructions

1

1. Add your frozen ripe bananas and almond milk to a blender and pulse until smooth.

2

2. Add in 1/4 cup of your peanut butter and cocoa powder. Blend until you have a smooth consistency.

3

3. Once blended, pour half of your mixture in to an airtight container that can be covered (we used a bread loaf pan and then covered it with saran wrap then foil for extra coverage). We heated up our remaining peanut butter for about 30 seconds then drizzled half of it on top of our mixture. Then add remaining ice cream and then drizzle again with remaining peanut butter. 

4

4. Cover and place in the freezer for at least 4-6 hours (or overnight) to chill.

5

6. Once chilled, remove from freezer and enjoy right away! If you are saving it for later, simply let the ice cream thaw out on the counter at room temperate for about 15-20 minutes before serving.

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