This peanut butter cup nice cream without banana is so rich and creamy while being packed full of some sneaky veg – zucchini! This recipe is made without banana, making it a great low carb, keto, low sugar, option or perfect for those who just don’t love the taste of bananas. This nice cream is super versatile so you can add in any of your favorite mix-ins, too, making a great healthy snack or treat!
I am a huge nice cream fan, but I can be so picky about bananas. Sometimes I love them, sometimes not so much. I know the flavor can overpower recipes like this, so I was on a mission to create a nice cream recipe without bananas that tasted just as good and was just as thick and creamy! The secret? Frozen zucchini!
Can you taste the zucchini?
No! Just like in zucchini bread, you don’t taste the zucchini in this peanut butter cup nice cream! It just adds a richness and creaminess to the recipe and bulks it up a bit, like the banana normally would.
Do you have to steam the zucchini before you freeze it?
You don’t have to, but I like to! I just chop mine into small rounds, steam it under fork tender, and then freeze! You can also just slice raw zucchini and freeze if you’d rather. I feel like it just blends a little better when it’s steamed first!
Ingredients to make peanut butter cup nice cream without banana
Zucchini: There’s no sub here, unless you want to add in banana.
Nut butter: Any nut or seed butter will work! I opted for peanut butter here, to make this peanut butter cup flavor, but it’s also amazing with cashew, almond, or sunflower seed butter for a nut-free option.
Canned coconut milk: Shake the can before using, so the cream is integrated into the water. Sometimes you have to blend it in a blender before using as the cream will separate to the top. I use full-fat coconut milk for the creamiest, most ice cream-like texture. You can use light coconut milk but it may not turn out as creamy. You can also substitute some of the milk with greek yogurt. To do this use: 1 1/3 cups milk & 1/2 cup greek or coconut yogurt.
Cacao powder: I use raw cacao powder as it has an impressive antioxidant/nutrient content!
Sea salt & Vanilla
Sweetener: There’s a few options here. You can use monk fruit for a sugar-free, low carb option. It’s also incredible with maple syrup or honey. Coconut sugar can also be used.
Chocolate chips: I use these to create the nut butter cup pieces. You could also just stir some in for a crunch! I use these no sugar added chocolate chips (you can use “Danishealthyeats” for a discount).
Protein powder: Totally optional, but you can always throw in a scoop of your favorite chocolate protein or collagen to up the protein intake!
How to make the nice cream
- Make the nut butter cup pieces by mixing together the nut butter and sweetener. Spread it onto a lined parchment sheet. Melt the chocolate and spread it over top. Then place the bark in the freezer until firm.
- Simply blend everything in a high powered blender until smooth. I blend mine for a few minutes just to get it nice. and thick and creamy.
- Break the bark into pieces and stir them into the nice cream.
- Pour the mixture into a glass container with a lid. Cover and place in the freezer for a few hours until completely firm.
How to enjoy
Let the mixture thaw for 10-15 minutes before scooping. This will create that soft serve texture!
Top with coconut whipped cream, chopped nuts, fruit, whatever you like!
More recipes to try
Peanut butter cup Nice Cream without banana (low sugar, keto)
- 1 large zucchini (or 2-3 small)
- 5 tbsp cacao powder
- 4-5 tbsp sweetener (monk fruit, maple syrup, honey) *see notes above
- 1 can full-fat coconut milk *Can sub some greek yogurt. See post above.
- 1/4 cup nut butter
- 2 tsp vanilla extract
- pinch sea salt
- 1 scoop of your favorite chocolate protein or collagen *Optional
Peanut butter bark
- 1/4 cup nut butter
- 2 tsp maple syrup
- 2 tsp coconut oil melted
- 1 cup chocolate chips
- If steaming the zucchini, slice it into thin rounds and place in a steamer basket. Steam until fork tender. Then freeze.
Peanut butter bark
- Make the peanut butter bark by mixing together the nut butter, maple, and oil. Spread it thinly onto a piece of parchment paper.
- Melt the chocolate chips until smooth. Then spread it over the peanut butter. Place in the freezer for 30 minutes to an hour, until completely firm.
- When ready to make the nice cream, add all of the nice cream ingredients to a high powered blender. Blend for a few minutes until completely smooth and creamy.
- Break apart the peanut butter bark, into small pieces. Fold them into the nice cream.
- Pour the mixture into a container with a lid. Place in the freezer for 2-4 hours until completely firm.
- Before enjoying, let the container thaw on the counter for 10-15 minutes, until it softens. This will create a soft serve, ice cream-like texture!
- I top mine with coconut whipped topping!