There is a very specific moment on a hot afternoon when the craving for something frosty and sweet hits hard. For years, I found myself standing in front of the freezer, debating between a pint of premium ice cream and the inevitable sluggish feeling that followed a bowl of it. I wanted the comfort of a cold treat, but I didn’t want to derail the steady energy I work so hard to maintain for my kids and my work.
That is when I finally gave “nice cream” a serious try. If you haven’t tried it, you might be skeptical that frozen fruit can mimic the velvety texture of soft serve. I was too.
But this recipe completely changed my mind. It is rich, deeply chocolaty, and satisfying in a way that feels indulgent but leaves me feeling light. It has become my secret weapon for enjoying dessert while staying on track with my wellness goals.
Why This “Cream” Rivals the Real Thing
The magic here lies in the texture. When bananas are frozen at peak ripeness and blended, they transform into a custard-like consistency that is remarkably similar to dairy-based ice cream. But we are taking it a step further.
While many recipes stick to just fruit, I add Greek yogurt to this version. This simple addition does two things: it makes the texture incredibly creamy, and it adds a punch of protein.
For me, that protein is the difference between a snack that leaves me hungry an hour later and one that actually satisfies. It’s a dairy free chocolate ice cream alternative if you swap the yogurt, but I love the tang and texture the dairy provides.
A Smart Choice for Steady Energy
Navigating desserts when you are monitoring your carbohydrate intake can be tricky. What I love about this bowl is that it is built on whole foods rather than refined sugars. The sweetness comes entirely from the fruit.
Because this recipe includes fiber from the bananas and protein from the yogurt, many readers find it to be a blood sugar friendly option compared to traditional sweets. In my experience, pairing carbohydrates with protein helps me avoid that sudden energy crash.
Nutritional Snapshot:
- Carbohydrate Focus: Each serving contains roughly 20g of net carbs.
- Protein Boost: You get about 7g of protein per serving, which is significantly higher than most sorbets.
- Portion Control: This recipe yields about 3 small servings, making it perfect for a sensible treat.
If you are looking for more ideas on how to satisfy a sweet tooth without compromising your goals, you might enjoy reading my list of 8 High-Protein Diabetic Desserts to Keep You Feeling Full and Satisfied for more inspiration.
How to Make It (In Minutes)
The process is incredibly fast, which is perfect for those busy nights when you don’t have the patience for a complex recipe.
Freeze the Fruit: The most important step happens ahead of time. You need to freeze your banana slices until they are solid—usually about 2 hours. I keep a bag of sliced bananas in the freezer specifically for this.
Blend: Toss the frozen coins into a high-powered blender or food processor. Add your cocoa powder, Greek yogurt, and a splash of milk to get things moving.
Pulse and Scrape: Pulse the mixture initially to break up the fruit. You will likely need to stop and scrape down the sides a few times. Suddenly, the crumbly mixture will turn smooth and creamy.
Tips for the Perfect Scoop
Over time, I have learned a few tricks to ensure this comes out perfectly every time.
- Spotty Bananas are Non-Negotiable: Use bananas that are very ripe with plenty of brown spots before freezing. This is where your flavor comes from. Green or yellow bananas will result in a bland, chalky taste.
- Don’t Over-Process: Blend just until smooth. The heat from the blender motor can melt the mixture quickly if you let it run too long.
- Serving Suggestion: I personally feel more steady when I add a little crunch. Top this with a sprinkle of crushed walnuts or hemp seeds for added healthy fats.
If you are in the mood for something chocolaty but prefer a refrigerator-based dessert rather than frozen, you should try The Rich, Creamy, Guilt-Free Diabetic Chocolate Chia Pudding Recipe. It offers a similar flavor profile with a totally different texture.
Common Questions About Nice Cream
Is this recipe suitable if I have diabetes?
This recipe is designed to be diabetes-friendly because it relies on natural fruit sugars and includes protein and fiber, which can help slow digestion. However, bananas are a higher-carb fruit. I recommend enjoying a small portion (about 2/3 cup) as an occasional treat rather than an everyday staple, and always checking your own response. It has far fewer carbs than a standard ice cream, making it a smarter choice for many.
Can I make this dairy-free?
Absolutely. To make this a fully dairy-free chocolate banana nice cream, simply swap the Greek yogurt for a coconut or almond milk yogurt, and use a plant-based milk liquid. The texture may be slightly less thick, but it is still delicious.
Can I refreeze leftovers?
You can, but it will freeze very hard because there are no preservatives or gums. If you freeze leftovers, let the container sit on the counter for 10–15 minutes before scooping to let it soften up again.
Disclaimer: These are general nutritional suggestions, not medical advice. Consult your doctor or a registered dietitian before making dietary changes, especially if you have diabetes.
Creamy Chocolate Banana Soft Serve
- Prep Time: 5 minutes
- Total Time: 2 hours 35 minutes
- Yield: ~2 cups soft serve (3 servings)
- Category: Dessert
- Method: No Cook
- Cuisine: American
Description
This refreshing, guilt-free dessert transforms simple frozen bananas into a velvety treat that rivals traditional ice cream. This version introduces a protein-rich twist by using Greek yogurt for extra creaminess and staying power, making it a helpful option for steady energy without the sugar crash found in store-bought pints.
Ingredients
- 2 medium bananas (ensure they are very ripe and spotted before freezing), peeled and sliced into coins
- 2 tbsp unsweetened cocoa powder
- 1/2 cup plain non-fat Greek yogurt (substituted for whipped topping)
- 1/3 cup skim milk (or unsweetened almond milk)
Instructions
- Prep the fruit: Place the sliced banana coins in a freezer-safe bag or bowl. Freeze for at least 2 hours until solid.
- Combine ingredients: In a high-powered blender or food processor, add the frozen banana coins, cocoa powder, Greek yogurt, and milk.
- Blend: Pulse initially to break up the fruit, then blend on high until the mixture is thick, creamy, and completely smooth. You may need to stop and scrape down the sides once or twice to ensure an even texture.
- Chill (optional): Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for an additional 20–30 minutes for a firmer, scoopable consistency.
Notes
- Flavor Tip: Using overripe bananas (with brown spots) is crucial as they provide all the natural sweetness for this recipe.
- Health Note: This recipe is virtually free of added sugar and saturated fat, relying on natural fruit sweetness and a beneficial protein boost from Greek yogurt, making it a far superior choice to traditional ice cream. However, since the net carbs (approx. 20g) still comprise the majority of its calories, it remains a carbohydrate-based dessert and should be planned within your total daily carbohydrate budget to maintain balance.
- Allergy Alert: Contains dairy. For a dairy-free/vegan version, substitute the yogurt with a coconut or almond-based yogurt and use plant-based milk.
Nutritional info (per serving): Calories: 112 | Total Fat: 1g (Saturated: 0.3g) | Cholesterol: 2mg | Sodium: 27mg | Total Carbs: 23g (Fiber: 3g, Sugars: 12g) | Net Carbs: 20g | Protein: 7g | Potassium: 460mg
These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.
I hope this simple recipe helps you cool down and enjoy a moment of sweetness. It is amazing how just a few simple ingredients can come together to create something that feels so special.
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
