Chocolate mocha nice cream is creamy, delicious chocolate dessert you can easily make at home. There is no need to wait until the summer to enjoy this healthy chocolate mocha ice cream substitute. Bananas and peanut butter are the base instead of cream.
Why This Recipe Works
This is homemade without the need for an ice cream maker. The peanut butter gives it a creamy texture without using cream. It is dairy-free and egg-free, and is a great way to use up extra bananas too.
What is Nice Cream?
Nice cream is traditionally a blended fruit dessert. Bananas are generally the base, and then other fruits can be added. They may be made with fruit or coconut milk in place of dairy products. This recipe is a terrific and easy ice cream option for vegans. It is easy to make and very low in added sugars. In fact, I have accidentally made it without the maple syrup and it was just as good: feel free to omit it if you want to skip a little added sugar.
Some types of nice cream even contain spinach! Others contain coconut milk or fat. But, the bananas make it so creamy, that it’s not necessary at all for this frozen treat. The main source of fat in this recipe is peanut butter. And that is unsaturated, mainly monounsaturated: a much better choice than dairy fat.
Nutrition in Chocolate Mocha Nice Cream
The calories are a bit lower in this nice cream recipe than in chocolate ice cream (I compared it to Walmart brand chocolate ice cream). This recipe is also significantly higher in potassium than ice cream. As you can see, it is much lower in both total fat and saturated fat. In addition, it contains less total sugars. The added sugar data wasn’t available in the database as this is a newer term on food labels, but it is lower in the nice cream as well. In summary, this is a healthier treat: nice!
The nutrition data is from VeryWell Fit.
|Chocolate Mocha Nice Cream||Chocolate Ice Cream|
|Potassium||367 mg.||230 mg.|
|Total fat||3 gm.||7 gm.|
|Saturated fat||0.8 gm.||4 gm.|
|Total sugars||10.6 gm.||15 gm.|
Nice cream may also be less expensive than ice cream. We buy bananas for $0.39 – $0.49 per pound, so the main ingredient is cheap. Vegan ice cream sells for $5 – 6 per pint! And, you don’t have to worry about it melting on the way home from the store.
- Ripe bananas
- Natural peanut butter
- Cocoa powder
- Vanilla soy milk (I have not tried it with oat milk or almond milk yet but these may work equally well)
- Instant coffee crystals
- Maple syrup
How to Prepare this Nice Cream
Choose some nice ripe bananas. Peel and slice the bananas into chunks of a half to a quarter inch thick. Freeze them in a single layer on a baking sheet lined with wax paper.
After a few hours, I pull them out for about 15 minutes so they are semi-soft for blending. As an alternate method, you could use whole bananas that are already frozen. I often keep these in my freezer for making muffins and bread. I pulled out 4 and let them sit for about 20 minutes. Then, I sliced them in half, squeezed the insides into the bowl of the food processor, and blended them with the other ingredients.
In the meantime, I heat the soy milk in the microwave for 20 seconds (careful, it gets hot!) and then mix in the coffee crystals. Then, add the bananas, cocoa powder, soy milk, maple syrup, and peanut butter to the food processor and run on high for 20 seconds. You can use a blender if you prefer.
Just pour the mixture into a waxed paper-lined loaf pan and freeze it for a few hours.
I take it out of the freezer before dinner so it is soft enough to scoop for dessert.
Flavor Variations and Mix-ins
For this chocolate flavor, you could add in a little cinnamon. If you like chunks, try folding in dark chocolate pieces, crushed Oreos, or chopped nuts.
Instant espresso can be substituted for instant coffee.
You can top this with whipped cream made from aquafaba, which is the liquid from canned chickpeas, or coconut whipped cream. I have garnished this with shaved dark chocolate. It is great with fresh berries, too!
How to Store Nice Cream
After you have taken out the nice cream for a meal and have some to save, I suggest transferring it to a plastic container with a lid to keep out any off-flavors. The longest I have had it in the house is a few days so I can’t say how long it will last from personal experience.
More Recipes You May Enjoy
Chocolate Mocha Nice Cream
- Food processor or blender
- 4 ripe bananas sliced into 3/4" chunks
- 2 tablespoons peanut butter natural
- ¼ cup cocoa powder
- 3 tablespoons soy milk vanilla
- ½ teaspoon instant coffee crystals
- 1 tablespoon maple syrup
- Place the banana pieces on a baking sheet lined with waxed paper and freeze for at least an hour.
- Heat the soy milk in a microwave safe container for 20 seconds. Stir in the coffee crystals until dissolved.
- Remove the bananas from freezer and let sit out for about 15 minutes.
- Place all ingredients into the bowl of a food processor. Process on high for 20 – 30 seconds until smooth, stopping once to scrape down the sides of the bowl.
- Pour the mixture into a waxed paper lined loaf pan. Freeze until firm, at least 2 hours.
- Remove from freezer for 15 minutes before serving.
Have you tried this Chocolate Mocha Nice Cream? Please leave a rating and let me know in the comments how you liked it.
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