Rich & Creamy Chocolate, PB & Banana Ice Cream

Thanks to my aunt I have a half gallon electric ice cream freezer that is perfect for making this rich treat. You can’t taste the tofu but it gives this a wonderful creamy texture.

Rich & Creamy Chocolate, PB & Banana Ice Cream

5 from 1 vote
Servings: 8


  • 1 cup peanut butter (natural, no added sugar)
  • 1 16 oz. package soft tofu, drained
  • 3-4 over-ripe bananas
  • 1/3 cup cocoa powder
  • 1 Tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 cup unsweetened almond milk


  • Place all ingredients in a blender and blend until smooth. 
  • Add mixture to a half gallon ice cream freezer. 
  • Add additional almond milk to fill freezer. 
  • Churn per your freezer's instructions. 
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants

Notes from the chef:

  • Any plant-based milk will work – soy, cashew, oat, rice.
  • Add cocoa nibs or use as topping for added chocolate flavor.
  • Store leftovers in the freezer.

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