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Chocolate Banana Ice Cream Smoothie Bowl

This ice cream smoothie bowl is just perfect for serving for breakfast on a hot summer's day, or as a post-school or exercise snack. It tastes really decadent, yet it's packed full of goodness!
5 from 1 vote
Hands-on time 5 mins
Total Time 5 mins
Course Breakfast, Snack
Servings 1


  • 180 ml / ¾ cup soya milk (or other plant milk)
  • 2 frozen very ripe bananas
  • 1 TBSP cacao or cocoa powder
  • 1 TBSP ground linseed (flaxseed)
  • 1 TBSP almond butter
  • ½ tsp vanilla extract

Suggested toppings:

  • Fresh berries, nuts and seeds (I used strawberries, blueberries, walnuts and toasted coconut chips)


  • If your house is warm, place your bowl in the freezer for a few minutes.
  • Using a sharp knife, slice the frozen bananas into coins.
  • If using a power blender: Add the milk followed by all the remaining ingredients. Using a tamper tool, push the banana onto the blades. Start blending on low then move to high speed. Add a splash more milk, if needed, to get things moving.
  • If using a food processor: Add all the ingredients and whizz until smooth. Stop now and then to scrape down the sides and redistribute the banana round the bowl.
  • Scoop the ice cream into your bowl. Add your desired toppings and serve immediately. If you are going to hold the bowl in your hands, wrap a tea towel round it to stop the ice cream from melting.
Keyword Banana Ice Cream, Family Friendly, Gluten-Free, Plant-Based, Vegan Breakfast, Vegan Snacks