Creamy Chocolate Peanut Butter “Light” Cream

True confessions. I love sweets, especially ice cream. This week I experimented with skipping my after dinner sugary treats and to my surprise, it wasn’t as hard as I thought it would be (once I got through the first few days). Instead of my usual ice cream, I made this no added sugar, cold and creamy “nice” cream and it definitely satisfied my cravings. Ripe, frozen bananas provided the sweet, velvety smooth base and cocoa powder and peanut butter added extra yumminess. You can create endless flavor combinations with frozen blueberries, mangoes, pineapple, coconut, dates, raspberries, and yogurt.

Chocolate Peanut Butter Light Cream


  • 4 ripe, peeled, frozen bananas
  • 2 tablespoons cocoa powder
  • 2 tablespoons natural peanut or almond butter
  • 1/2 teaspoon vanilla (if desired)


Break the bananas into smaller pieces. Place all of the ingredients into a food processor or blender.  Blend until smooth and creamy. If the mixture is too thick to blend, add a little bit of milk or almond milk.

Note: We all find ourselves with end of the week, overripe bananas. Don’t throw them away! Peel the bananas and place them in a freezer bag and freeze. Use the frozen bananas to make “nice” cream, smoothies or eat them straight out of the bag for a satisfyingly sweet treat.

4 Comments Add yours

  1. Allyson Sternad Hotz says:

    Oh yummmm. I am an ice cream girl too..but I am going to try this one 🙂


    1. Judy Matusky says:

      Hi Allyson,
      Thanks! It really is delicious and you can mix and match lots of different frozen fruit with the bananas for a variety of flavor combinations. Enjoy!


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