Vegan Chocolate Nice Cream

by Dorothy Reinhold on July 9, 2024

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Vegan Chocolate Nice Cream is a chocolaty frozen dessert like ice cream that can be served either soft-serve or hard and scoopable. Frozen bananas make the body, sweetened with maple syrup and flavored with cocoa.

The best dessert is when you get the idea or craving, and within 5- to 10-ish minutes, that dessert is sitting in front of you, ready to devour. Am I right?

This is that dessert.

This is also the dessert that has minimal fat, no cholesterol, and fits into most eating plans. Score! Part of the trick is that is starts with frozen bananas, so there is no need for an ice cream maker, either.

I have another delish vegan ice cream on this site — Vegan Root Beer Coconut Ice Cream. If you’re keeping vegan, or even if you’re not, try that one too! 

Why is it called Vegan Chocolate “Nice Cream?” Because the body of it is banana rather than heavy cream or cream and eggs. It’s nice!

How to make Vegan Chocolate Nice Cream

Ingredients for Vegan Chocolate Nice Cream on a white plate on a white counterMake sure you have the ingredients. For this recipe, you will need:

  • Frozen banana
  • Vanilla extract. Everything chocolate-flavored is that much better with a foundation of vanilla. And vanilla extract increases the perceived sweetness, which is a good thing in dessert. 
  • Sea salt or table salt
  • Unsweetened cocoa powder. This is NOT hot cocoa mix (which also has sugar and other things in it). This is dry, ground cocoa powder. It could be a common supermarket brand like Hershey’s, or a fancier higher-end version. Use what you like and what you have.
  • Maple syrup. Use real maple syrup, not a bottle labeled “pancake syrup,” which is a syrup made from various sweeteners and maple flavoring

Banana slices laid out flat on a white board in the freezer, illuminated from the freezer lightA day before, or at least several hours before, peel and slice the banana. Lay it out on waxed paper in the freezer until frozen solid.

Hand holding a measuring spoon filled with cocoa hovers over a silver mini food processor filled with banana slides, with ingredients in the backgroundWhen you’re ready to eat it as soft-serve, add the frozen banana, vanilla, salt and cocoa to the food processor. I’m using a Cuisinart mini food processor {affiliate link}, which I like a lot. I broke my big processor 5 years ago, and really all I use is the mini now. 

Hand holding a measuring spoon pours maple syrup from that spoon into a mini food processor filled with sliced bananasAdd the maple syrup. 

Vegan Chocolate Nice Cream whirled in a mini food processor with a white center post protruding from the centerWhirl everything in a mini food processor until it is smooth and well blended. It might take a minute or two until everything smoothes out. I usually press one button (chop) and then the next one (grind) in succession, since each reverses the blades, making sure you are chopping everything up efficiently. 

Brown, shiny Vegan Chocolate Nice Cream in a plastic deli container on a white counterEat your Vegan Chocolate Nice Cream immediately as soft-serve, or scoop into a storage container and freeze to make scoopable servings. I just used a plastic deli container to store it.

Vegan Chocolate Nice Cream in a glass bowl with raspberries on top, surrounded by spoons, and 2 kinds of cookies on a white counterYou should make this. You won’t be sorry! Serve with berries on top, or little shortbread cookies, or these tiny Just The Fun Part Waffle Cones!

And I apologize in advance if you feel the need to make Vegan Chocolate Nice Cream every day. Make a double batch (serves 2-4 with a double). Sorrynotsorry.

Vegan Chocolate Nice Cream

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 to 2 servings

Vegan Chocolate Nice Cream

Vegan Chocolate Nice Cream is a chocolaty frozen dessert like ice cream that can be served either soft-serve or hard and scoopable. Frozen bananas make the body, sweetened with maple syrup and flavored with cocoa.


  • 1 large banana, super ripe and peeled
  • 1/4 teaspoon vanilla extract
  • Tiny pinch salt
  • 1 tablespoon cocoa powder (unsweetened)
  • 1 tablespoon real maple syrup
  • 1/2 tablespoon water, if needed


  1. Line a small baking sheet with waxed paper or parchment paper. Slice banana and lay the slices flat on the baking sheet. Freeze for at least 2 hours, or longer if you like.
  2. In a food processor, add frozen banana slices, vanilla, salt, cocoa powder and maple syrup. Whirl until pureed and smooth, stopping to scrape down the sides once or twice. Everything should be well blended. If it isn't coming together, add 1/2 tablespoon water and whirl again.
  3. Taste and add a smidge more maple syrup if it isn't sweet enough for you, and up to 1 tablespoon more cocoa powder if it isn't as chocolate as you'd like. Whirl to blend if you add anything more.
  4. Scoop out and serve immediately for a soft-serve experience. Or transfer to an airtight container and freeze for 2 or more hours. This will give you a firm ice cream that is more scoop-able.


Recipe source: Dorothy Reinhold | Shockingly Delicious

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{ 2 comments… read them below or add one }

Colleen - Faith, Hope, Love, & Luck July 10, 2024 at 7:20 am

Alright, now I’m definitely going to freeze my bananas when they start getting too ripe because I’d much rather eat this nice cream than a mushy banana!!!


Dorothy Reinhold July 10, 2024 at 8:06 am

Yep, this is my new go-to when it comes to giraffe-bananas. I do also love banana bread, but you don’t always want to turn on the oven, right?


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