Guilt Free Chocolate-Peanut-Butter Gelato

I first blogged the recipe for dairy-free icecream back in 2011 (I can’t believe I’ve been rattling on for such a long time!)

It’s one of my favourite treats & I actually far prefer it to real ice-cream. I’m not sure if this is because it really does taste better or if I just love the smugness of eating something so deliciously healthy when it feels so naughty.

Well, either way the weatherman tells me we’re to expect a heatwave this month so I figure you might want this recipe to cool you down a little without spoiling that summer body of yours.

It’s dairy free, sugar free* & virtually fat free, baby!

You can eat this stuff ’til it comes out of your ears.

To make enough for two you’ll need:

3 frozen banans (make sure you peel & chop them before freezing them),

1 heaped tbsp peanut butter

2 – 3tbsp good quality cocoa powder

1tbsp honey* (this is the only “sugar” you add but it’s totally natural & much better for you than the white stuff)

Chuck all your ingredients into a blender/magimix.

Blend until you’re left with this heavenly soft-scoop gelato…

(You might have to scrape down the sides now & then)

Now you can either freeze it in a sealed Tupperwear box for scooping later, or eat it right away.

I’m sure you can guess which I choose!

It’s particularly good with a few crushed salted peanuts sprinkled on top.

This stuff is an incredible source of tryptophan which battles depression.

It works to prevent type 2 diabetes, aid weightloss, lower blood pressure, balance blood sugars, protect against heart attacks & strokes.

It’ll even make you more alert so perfect just before an exam or a big meeting.

If all that isn’t enough to convince you… here’s one last beauty shot.


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  • Rose

    I make this all the time when my bananas are going bad! So easy and makes me feel a little less guilty about eating ice cream all the time.

  • Martin Johnstone

    I made your recipe twice yesterday. Once according to your process, in a small batch; and then once again in a larger batch to be consumed as it froze. of course to test for how the texture changing affected the taste changing. I found that your process was somewhat unsatisfying and having to clean the blades of the mixer felt wasteful of the magical mixture on them. When starting for the 2nd time I mixed it all by hand. I cut the room temperature bananas into tiny pieces and mashed them before adding the cacao powder and the (reduced fat from Sainsbury’s) peanut butter. i mixed it with a subsequently licked wooden spoon that belonged to my grandmother. The end result: mixed. Yes, I will eat this instead of running out for ice cream when I am home. When I am out I will have what I like, of course. It needs more chocolate, though. The bananas, as they can be in pancakes, can be overwhelming. Excellent texture after 3 hours, though. thank you for that and your ability to divulge.

  • Julie Holland

    Thank you for this idea!! Made it, loveddd it, made it some more. I subscribe to your blog and really enjoy following your glam life! I have a fashion & lifestyle blog, Blazers and Bubbly — and I mentioned you in one of my posts..just thought I’d share it with you. 😀

    Blazers and Bubbly

  • Imogen May

    I always feel strange commenting so far back! Bloody adore this, there are always bananas in my freezer for a sudden ice cream urge (my housemates must think I’m a little odd), I’m yet to try with peanut butter! I usually go for frozen berries and a drizzle of maple syrup. I have been attempting some nice ‘n’ clean but indulgent recipes over on my blog, made chocolate caramel balls today – I thought you would enjoy em’… The recipes here if you fancy it! Ix

  • Still making this all the time, so perfect for chocolate cravings!