No-Churn Chocolate Peanut Butter Shakeology Ice Cream

Chocolate peanut butter ice cream that’s good for you? And takes less than 10 minutes to make? Believe it. This is the ice cream you’ve been waiting for. It’s rich and creamy, with just the right amount of sweetness, and it’s made from just four ingredients. It’s so simple, you don’t even need an ice cream maker. That’s right. It’s a no-churn ice cream.

The secret is frozen bananas. When frozen bananas are pureed in a food processor, they get smooth and creamy just like soft-serve ice cream. Add a scoop of Chocolate Shakeology for rich chocolate flavor. And – peanut butter lovers this is for you – we added two tablespoons of the good stuff to make the peanut butter flavor as bold as the chocolate.

For this recipe, use ripe bananas, or even bananas that are a little bit overripe, as this makes them softer and sweeter. Got a few bananas that are too soft to eat? This ice cream recipe is a great way to use them. When those yellow peels start to turn spotted and brown, peel and slice them into into ½ inch coins. Place the banana slices in a freezer-safe container or arrange them on a small baking sheet, and freeze for four hours, or overnight. Or you can keep a stash of frozen bananas in your freezer all the time, so you can make this ice cream whenever the craving strikes.

When you’re ready for some almost-instant chocolate peanut butter ice cream, combine the frozen banana slices into a food processor with almond milk, peanut butter, and a scoop of Chocolate Shakeology, and blend! You might need to stop the food processor and use a spatula to scrape down the sides once or twice, but when the ice cream is ready, it will be perfectly smooth, frosty cold, and very soft. Enjoy it right away, or place it in the freezer for 20–30 minutes for a firmer, more scoopable ice cream.

Watch the video below to see how it’s made!

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