Prepare the bananas: Peel ripe bananas, slice them into small pieces, and freeze for at least 3–4 hours or overnight. Frozen bananas are essential, as they create the thick, creamy texture that makes this ice cream feel indulgent without using real cream.

Add ingredients to blender: Place the frozen banana slices into a high-speed blender or food processor. Add the chocolate protein powder, cocoa powder, vanilla extract, peanut butter (if using), and a small pinch of salt. Pour in the almond milk last to help the blades move smoothly.

Blend until creamy: Start blending on low speed, then gradually increase to high. Stop occasionally to scrape down the sides and push the mixture toward the blades. If the mixture is too thick, add almond milk one tablespoon at a time until it becomes smooth and creamy, similar to soft-serve ice cream.

Adjust flavor and texture: Taste the ice cream and adjust as needed. You can add a little more cocoa powder for deeper chocolate flavor, extra protein powder for thickness, or a drizzle of honey or maple syrup if you prefer it sweeter.

Serve immediately or freeze: For soft-serve style, scoop and serve right away. For a firmer, scoopable texture, transfer the ice cream to a freezer-safe container and freeze for 30–45 minutes before serving.

Finish and enjoy: Scoop into bowls and top with dark chocolate chips or cacao nibs for added crunch and extra chocolate flavor. Serve immediately and enjoy a rich, chocolatey protein dessert that feels indulgent but fits a healthy lifestyle.