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Dairy-Free Peanut Butter Chocolate “Nice” Cream
Looking for a deliciously creamy frozen treat that doesn’t contain any dairy? If you love chocolate and peanut butter, you’ll want to give this easy homemade ice cream alternative a try.
Just four common ingredients and a few minutes with a food processor (affiliate link) (or high-powered blender (affiliate link)) are all it takes to make this “nice” cream. You do have to plan ahead and freeze the bananas and unless you want to enjoy this yummy dessert as soft serve, you’ll need to let it firm up in the freezer.
How Many Calories and WW Points in Peanut Butter Chocolate “Nice” Cream Dessert?
According to my calculations, each 1/2-cup serving has about 182 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)
How to Make Frozen Dairy-Free Peanut Butter Chocolate “Nice” Cream, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Roughly chop bananas and add to food processor or high-powered blender (I used my VitaMix (affiliate link)).
Process until chopped into small pieces and then continue to process on low until mixture becomes thickened and smooth, with no more chunks. (Scrape down sides of processor or use Vitamix tamper as necessary.)
Step 3: Add cocoa powder and peanut butter powder (affiliate link) and process/blend until thoroughly incorporated.
Step 4: Add 3 tablespoons chopped peanuts and process/blend just until mixed.
Step 5: Add mixture to freezer friendly container.
Cover and place in freezer until firm, 1-1/2 to 2 hours. (Less time for a softer consistency and more time for harder nice cream.)
Step 6: Divide evenly among 4 dessert glasses (about 1/2 cup each) and top with remaining chopped peanuts.
Step 7: Store any leftover “nice” cream in a freezer friendly covered container in the freezer. When serving, you may need to remove container from freezer and let sit at room temperature before scooping.
Recipe Notes
This frozen dessert recipe (that is both vegetarian and vegan-friendly) doesn’t use any liquid when processing the frozen banana, cocoa and peanut butter powder. While this would make the blending somewhat quicker and easier, it would result in a firmer, icier and less creamy dessert.
If you have a peanut allergy, you can substitute powdered almond butter for the powdered peanut butter and chopped almonds (or your favorite nut) for the chopped peanuts.
I love the sweet and salty flavor combination, so opted for lightly salted dry roasted peanuts.
Serving Suggestions
For an extra special treat, drizzle with sugar-free caramel syrup or sugar-free hot fudge topping.
Top with lite whipped topping and a cherry, if desired.
If you’ve made this Guilt-Free Dairy-Free Creamy Frozen Dessert, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Peanut Butter ‘n Chocolate Nice Cream
Equipment
Ingredients
- 3 bananas, frozen
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup powdered peanut butter (affiliate link)
- 1/4 cup dry roasted peanuts (I used lightly salted peanuts)
Instructions
- Roughly chop bananas and add to food processor (affiliate link) or high-powered blender (affiliate link) (I used my VitaMix (affiliate link)). Process until chopped into small pieces and then continue to process on low until mixture becomes thickened and smooth, with no more chunks. (Scrape down sides of processor or use Vitamix tamper as necessary.)
- Add cocoa powder and peanut butter powder and process/blend until thoroughly incorporated.
- Add 3 tablespoons chopped peanuts and process/blend just until mixed.
- Add mixture to freezer friendly container. Cover and place in freezer until firm, 1-1/2 to 2 hours. (Less time for a softer consistency and more time for harder nice cream.)
- Divide evenly among 4 dessert glasses (about 1/2 cup each) and top with remaining chopped peanuts.
- Store any leftover "nice" cream in a freezer friendly covered container in the freezer. When serving, you may need to remove container from freezer and let sit at room temperature before scooping.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) This frozen dessert recipe doesn’t use any liquid when processing the frozen banana, cocoa and peanut butter powder. While this would make the blending somewhat quicker and easier, it would result in a firmer, icier and less creamy dessert. If you have a peanut allergy, you can substitute powdered almond butter for the powdered peanut butter and chopped almonds (or your favorite nut) for the chopped peanuts. I love the sweet and salty flavor combination, so opted for lightly salted dry roasted peanuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Weight Watchers
