Make this festive Chocolate Peppermint Banana Nice Cream for a delicious vegan holiday treat. This simple, dairy-free “nice cream” combines frozen bananas with unsweetened cocoa, a touch of maple syrup, a hint of peppermint, and a splash of almond milk for a creamy, chocolatey soft-serve that feels indulgent but stays wholesome.
Peppermint Everything
When the holidays roll around, peppermint shows up everywhere — from peppermint bark to peppermint patties. This Chocolate Peppermint Banana Nice Cream embraces that seasonal flavor in a lighter, plant-based form. It’s a favorite among banana soft-serve lovers because it’s quick to make, naturally sweetened, and perfect for holiday gatherings or a cozy dessert at home.
What You Need
The base for any banana nice cream is frozen bananas. From there you can tailor the flavor: for this recipe you’ll add cocoa powder for chocolate depth, a little maple syrup for balance, peppermint extract for that holiday note, and almond milk to blend smoothly. Below are the ingredients you’ll need:
- 2 cups frozen sliced bananas
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon maple syrup
- 1/8 teaspoon peppermint extract (start small and adjust)
- 1 tablespoon unsweetened almond milk (add more if necessary)
- 1/4 cup mini chocolate chips (plus extra for serving)
Tip on peppermint extract: Peppermint can easily overpower the dish. Start with 1/8 teaspoon, blend, taste, and add another 1/8 teaspoon only if you want a stronger peppermint kick. Too much can make the flavor sharp or slightly bitter.
To Freeze or Not to Freeze
There are two popular ways to serve banana nice cream: as a soft-serve right after blending or as a firmer, scoopable “ice cream” after a short chill in the freezer. Which to choose depends on how much time you have and the texture you prefer.
- Soft Serve: Serve immediately after processing for a smooth, spoonable treat with a soft-serve texture.
- Ice Cream: Transfer the blended nice cream into a loaf pan or bread pan and freeze for 1–2 hours for a firmer, scoopable texture similar to traditional ice cream.
Topping Ideas
Go festive with red and green candies, or keep it classic with chocolate chips. Other delicious topping options:
- Raw nuts (almonds, pecans, walnuts)
- A drizzle of nut butter (peanut, almond)
- Shredded coconut
- Crushed peppermint candies or candy cane pieces
- Mini chocolate chips or grated dark chocolate
More Banana Nice Cream Ideas
- PB Chocolate Chip Banana Nice Cream
- Healthy Chocolate Nice Cream
- Pumpkin Pie Banana Nice Cream
- All Banana Nice Cream Recipes — try different flavors by swapping mix-ins
Chocolate Peppermint Banana Nice Cream
Make this festive Chocolate Peppermint Banana Nice Cream for a delicious vegan holiday treat — creamy, chocolatey, and lightly minty.
By: Lee Funke
Prep: 10 mins • Cook: 0 mins • Total: 10 mins • Servings: 2
Ingredients
- 2 cups frozen sliced bananas
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon maple syrup
- 1/8 teaspoon peppermint extract*
- 1 tablespoon unsweetened almond milk*
- 1/4 cup mini chocolate chips
*Adjust peppermint extract and almond milk to taste and desired texture.
Instructions
- Prepare frozen bananas: slice ripe bananas and freeze them until solid. (If you need tips on freezing bananas, slice them in advance and freeze on a tray before storing in a bag.)
- Place the frozen bananas in a high-speed blender or food processor with the cocoa powder, maple syrup, and peppermint extract.
- Add 1 tablespoon unsweetened almond milk and blend on high for 1–2 minutes. Stop and scrape the sides as needed. Add more almond milk, 1 teaspoon at a time, only if needed to reach a smooth soft-serve consistency.
- Taste and adjust the peppermint extract cautiously, adding no more than 1/8 teaspoon at a time until the flavor is balanced.
- Fold or pulse in the mini chocolate chips just enough to distribute them without over-blending.
- Serve immediately for soft-serve texture, or transfer to a loaf pan and freeze 1–2 hours for a firmer, scoopable ice cream.
- Top with extra mini chocolate chips, crushed peppermint, or nuts before serving.
Nutrition
Calories: 334 kcal • Carbohydrates: 67 g • Protein: 4 g • Fat: 11 g • Fiber: 9 g • Sugar: 41 g
Nutrition information is automatically calculated and should be used as an approximation.
Notes and Variations
Substitutions: use oat milk, soy milk, or other plant-based milk instead of almond milk. For a richer chocolate flavor, stir in a heaping teaspoon of natural cocoa nibs or a spoonful of almond butter. To make it nut-free, use seed butter or omit nut toppings. If you prefer less sugar, reduce the maple syrup or omit it entirely; the bananas provide natural sweetness.
Storage: Keep leftovers in an airtight container in the freezer for up to one week. Let it sit at room temperature for 5–10 minutes before scooping to soften slightly.
Serving suggestions: Serve this nice cream in small bowls or festive cups for holiday gatherings. Garnish with crushed peppermint candy for a seasonal touch or sprinkle with toasted coconut for a contrasting texture.
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