Banana-Free Peanut Butter Cup Nice Cream – Low-Carb Keto

This peanut butter cup nice cream without banana is rich, creamy, and secretly packed with vegetables—zucchini. Because it skips banana, this version is an excellent low-carb, keto-friendly, and lower-sugar option, or simply a choice for anyone who doesn’t love the taste of bananas. It’s versatile, easy to customize with your favorite mix-ins, and makes a satisfying, healthier snack or dessert.

I’m a big fan of nice cream, but I can be picky about bananas. Their flavor can sometimes dominate delicate recipes, so I wanted to create a version that kept the thick, ice cream-like texture without using bananas at all. The trick is frozen zucchini. When prepared and blended correctly, zucchini adds body and creaminess without changing the flavor, making it an ideal base for chocolate and nut butter flavors.

Can you taste the zucchini?

No—you won’t taste zucchini in this peanut butter cup nice cream. Like in zucchini bread or other baked goods, the zucchini simply contributes moisture and volume. In the finished nice cream it melts into the texture, leaving behind a smooth, rich mouthfeel that lets the cacao and nut butter shine.

Do you have to steam the zucchini before you freeze it?

Steaming the zucchini first is optional but recommended. I slice mine into small rounds, steam until fork-tender, then cool and freeze. Steaming softens the vegetable and reduces excess water, which helps the blender create a thicker, creamier result. If you prefer, you can also freeze raw sliced zucchini; it will still work but may require a bit more blending time to reach the same consistency.

Ingredients to make peanut butter cup nice cream without banana

Zucchini: Use a large zucchini or two to three small ones. There isn’t a direct substitute unless you want to use banana instead.

Nut butter: Any nut or seed butter works. This recipe uses peanut butter to create a classic peanut butter cup flavor, but almond, cashew, or sunflower seed butter are excellent alternatives for different tastes or for a nut-free option.

Canned coconut milk: Shake the can well before opening so the cream and liquid are combined. Full-fat coconut milk gives the creamiest, most ice-cream-like texture. You can use light coconut milk or swap part of it for Greek yogurt (try 1 1/3 cups milk + 1/2 cup Greek or coconut yogurt) if you want a tangier, protein-rich version.

Cacao powder: Use unsweetened cacao or cocoa powder for deep chocolate flavor.

Sea salt & vanilla: Small amounts enhance the chocolate and nut butter flavors.

Sweetener: For a low-sugar or keto approach, use a zero-calorie sweetener like monk fruit. Maple syrup, honey, or coconut sugar work well if you prefer natural sweeteners.

Chocolate chips: These create the peanut butter cup bark pieces. Stirring chips into the final mixture gives texture and chocolate pockets throughout.

Protein powder or collagen: Optional. Add a scoop of chocolate protein or collagen to boost protein content without changing the flavor too much.

How to make the nice cream

1. Prepare the peanut butter bark: Mix nut butter with sweetener, spread a thin layer on parchment, then melt chocolate and spread it over the nut butter. Freeze until firm, about 30–60 minutes.
2. Blend the nice cream: Combine steamed-and-frozen (or raw-frozen) zucchini, cacao powder, coconut milk, nut butter, vanilla, salt, sweetener, and any optional protein powder in a high-powered blender. Blend until completely smooth, scraping down the sides as needed. Blend until thick and creamy—this can take a couple of minutes depending on your blender.
3. Add the bark pieces: Break the peanut butter bark into small shards and fold them into the blended mixture for chocolate-nut pockets in every scoop.
4. Freeze to set: Transfer the mixture to a lidded container and freeze for 2–4 hours, or until firm enough to scoop.

How to enjoy

Remove the nice cream from the freezer and let it sit at room temperature for 10–15 minutes to soften slightly. This resting time produces a scoopable, soft-serve texture. Serve topped with coconut whipped cream, chopped nuts, extra chopped bark, or fresh berries—whatever you prefer.

Storage and tips

Store the nice cream in an airtight container in the freezer for up to two weeks for best texture. If it becomes very firm, allow a few extra minutes at room temperature before scooping. For the creamiest result, use full-fat coconut milk and a powerful blender. If you notice separation in canned coconut milk, stir or blend the cream back into the liquid before measuring.

More recipes to try

Nutter Butter cookie nice cream

Healthy peanut butter cookie dough blizzard

Dairy Queen pumpkin pie blizzard

Cinnamon roll smoothie