Salted Chocolate Chunk Peanut Butter Banana Ice-Cream

Here’s a recipe to help you celebrate World Chocolate Day, where dark chocolate chunks stud every mouthful. Frozen bananas make the best healthier ice-cream, with no eggs, custard or ice-cream machine in sight. Creamy, rich and delicious, this is just one chocolatey flavour combination – but they are endless. Try swapping the peanut butter for almond butter or tahini, use kefir instead of almond milk and add in some chopped walnuts, pecans or sour cherries. For even more chocolate, blend in a couple of tablespoons of cocoa powder.

Serves 4


4 bananas
4 tablespoons peanut butter
1 teaspoon vanilla extract
½ teaspoon sea salt
Generous splash of almond milk
100g dark chocolate, roughly chopped


Peel and slice the bananas into coins and freeze overnight. Give each banana coin as much space as you can, in a freezer bag or suitable container, to help prevent the bananas freezing in one big lump.

Add the bananas to a food processor or a high-speed blender, along with the peanut butter, vanilla extract, salt and almond milk. Blend until you reach a creamy “soft serve” consistency, scraping down the sides of the bowl every now and then and adding a splash more milk if you need.

Stir the chopped chocolate through the banana mix and pour into a small loaf tin, or something similar. Place back in the freezer to thicken up for a few hours, then scoop and enjoy.

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