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We’re in the thick of summer heat these days which has us thinking of quick and satisfying ways to help us cool things down a bit. Meet our easy 5-ingredient Chocolate Peanut Butter Vegan Collagen Ice Cream. It’s a decadent, creamy, salty, and sweet treat so good you might just eat it right from the blender.

Yes, that’s right not only is this recipe 5 ingredients, but it’s also vegan, refined sugar-free, and doesn’t require the use of any fancy equipment. The secret? Frozen bananas!

Bananas in general are a great baking hack when cooking dairy-free or vegan. They also have such a creamy and velvety texture that makes a great substitution for cream, oil, butter, or eggs. Here, we’re using frozen bananas which is the key to making a luscious and decadent vegan collagen ice cream mixture or “nice cream” as people often call it.

If you’re hosting a summer party (those days might be put on halt at the moment, but we can dream right?) this Chocolate Peanut Butter Vegan Collagen Ice Cream is truly a no-brainer. Parties or not, you might want to save this recipe all for yourself because it’s just that good. Not only are chocolate and peanut butter a match made in heaven, but when added with our beauty-boosting properties of Original Beauty Vegan Collagen Boost Blend, the whole recipe becomes a show-stopper.

Cheers to warm weather and guilt-free vegan banana beauty ice cream! Now let’s get cooking (but not really because this couldn’t be any simpler)!

What You’ll Need to Make Chocolate Peanut Butter Vegan Collagen Ice Cream:

Frozen bananas: Frozen bananas are essential in creating a creamy and luscious ice cream base. They take the place of eggs or cream in a traditional ice cream recipe, but you truly cannot taste the difference. Using frozen bananas is important as it helps create a frothy consistency. We also recommend using frozen ripened bananas as they will add a natural sweetness to the ice cream.

Creamy peanut butter: We love adding peanut butter to spice up the creamy and salty flavor in our recipes. Plus, when you have chocolate, peanut butter is a must. It’s so creamy and delicious and adds a punch of protein and healthy fats to any sweet treat. We only tested peanut butter in this recipe but almond, cashew, or any other creamy nut butter should work well too if you’re allergic to peanut. You can get crazy and try using chunky nut butter - we’re sure that will taste delicious too!

Ground cinnamon: For an added boost of comforting flavors – pairs so deliciously with the peanut butter and brings out the vegan collagen banana ice cream’s sweet and creamy goodness.

Copina Co. Original Beauty Plant-Based Collagen Boost Blend: Original Beauty is formulated with herbalist-approved and skin-boosting botanicals, coconut, and hyaluronic acid that helps to boost collagen production without the use of animal products and promote skin hydration.* Its creamy and light flavor is exactly with this simple ice cream recipe needs. Our beauty blends are always grain-free, paleo, and keto-friendly, and vegan – because you shouldn’t have to consume animals when you’re trying to boost your skin and overall health.* Read more here, on vegan collagen and all the amazing benefits it’s paced with!

Dark chocolate chips: Because when there’s peanut butter – there’s chocolate. We love using the dark chocolate from Lily’s Sweets or Hu Kitchen for their clean ingredients.


How to Make Chocolate Peanut Butter Collagen Ice Cream:

We love this simple recipe because it doesn’t require any fancy machines. A simple food processor or blender will work great and resemble the indulgent ice cream we are all currently dreaming of.

Add the peanut butter, ground cinnamon, Copina Co. Original Beauty Collagen Blend, and frozen bananas to a food processor or strong blender.

An easy way to ripen your bananas and prepare them for baking is to put them on a parchment paper-lined baking sheet and in the oven, at a low temperature for about 25 minutes. You’ll notice the skins will turn black, but the inside will be super sweet and exactly the same result as if they were ripened beforehand.

Another method that works if you have some time to spare is to place your unripe bananas in a brown paper bag and put them in sunlight for about 24 hours. We recommend checking on them every few hours.

Once they are ripened to perfection cut them into bite-size pieces and store them in a freezer-safe bag for a couple of hours, or overnight. This will make blending up in the food processor a lot easier. If your bananas are already frozen and ready to go, you can skip this step!

Next, blend all the ingredients for about one minute or until smooth. This step may take periodic pauses and adjustments to scrape ingredients down from the sides and to make sure everything is evenly combining.

Fold in the chocolate chips, if you’re using a chocolate bar chop up into small pieces before tossing in the mixture.

We recommend either serving immediately or putting the ice cream in the freezer in a freezer-safe container to ensure no melting and that it keeps it’s beautifully creamy and decadent texture.

Serve with your favorite toppings or alongside some of our other favorite sweet treats below (or eat just as is) and enjoy!

Other Chocolate and Peanut Butter Recipes to Enjoy:

Vegan Chocolate Mug Cake

Chocolate Peanut Butter Sea Salt Beauty Bites

Chocolate Beauty Popcorn

Peanut Butter Beauty Cookies


Other Vegan Banana-based Recipes to Try:

Chocolate Tahini Banana Muffins

Matcha Banana Chocolate Chip Muffins

Matcha Banana Pancakes

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