Finish off your traditional Thanksgiving dinner with a light dessert that tastes great and looks fun! These cute Thanksgiving ice cream turkeys are easy to make using no-churn cocoa banana ice cream.
These cute ice cream turkeys taste sinfully rich and chocolaty but are made with bananas, cocoa powder, peanut butter, and almond milk.
I'm sure by now you have seen dozens of recipes for two-ingredient easy-to-make ice cream made using bananas. Have you made any yet?
You simply slice and freeze some bananas, pop them into a food processor or a blender along with other ingredients like chocolate spreads, peanut butter, berries, and more, then magically all those things blend together to make a creamy decadent ice cream.
This Cocoa Banana Ice Cream is fabulous but there is no added sugar, just the natural kind found in bananas.
Cocoa Banana Ice Cream Turkeys
Easy Banana Ice Cream-
bananas - You can use overripe bananas if you like that flavor. I prefer to use perfectly ripe bananas to make my ice cream.
creamy peanut butter
almond milk (or any kind of milk you like)
graham cracker rectangles
orange and red candy-coated sunflower seeds - Candy Coated sunflower seeds are sunflower seeds dipped in chocolate and then coated in a hard candy shell.
blender or food processor
2-inch fluted biscuit cutter or daisy cutter
4 small plastic condiment cups (a.k.a. jello shot cups)
optional, #24 and #70 ice cream scoops
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Make the cocoa banana ice cream.
Slice the bananas into ¼-inch thick slices. Arrange on two silicone mats in a single layer and pop in the freezer for about 2 hours, until they feel nice and frozen. I love using silicone mats, as the frozen bananas pop right off. I've tried plastic wrap, which works, but not as well.
Toss the frozen bananas into a blender bowl or a food processor bowl. Add 2 tablespoons of cocoa powder, peanut butter, and milk and pulse 5 times, just to break up the bananas, then blend on high until smooth, scraping down the bowl as needed. Taste it and add more cocoa if desired.
The ice cream will be quite soft at this point, so transfer it into a plastic bowl, cover it, and pop it in the freezer for an hour or two, but not longer.
Create graham cracker feathers.
Meanwhile, get your 4 graham cracker tail feathers cut using a 2-inch fluted biscuit cutter or a daisy cutter.
Press the cutter into the graham cracker and cut.
Decorate your ice cream turkeys.
Remove the ice cream and put one large scoop into each of the small condiment cups. Then scoop a much smaller scoop on top. Attach two candy eyes, one orange candy-coated sunflower seed beak, and one red candy-coated sunflower seed waddle.
Add one graham cracker tail feather and pop back into the freezer until ready to serve.
I made my turkeys yesterday and they have been chillin' in the freezer ever since. They still look great, so you can definitely make these ahead of time.
When you pull them out of the freezer the ice cream will be hard, so let them sit for about 10 minutes to soften. This will give you enough time to allow your guests to snap pictures and admire them before gobbling them up.
If you enjoy making these cute ice cream turkeys, you might also like making these other cute turkey-themed recipes for Thanksgiving.
Be sure to check out all of my amazing Thanksgiving Recipes
Scoop easy-to-make no-churn banana cocoa ice cream into a bowl and decorate the Thanksgiving ice cream to look like a turkey.
- 6 bananas
- 2-4 tablespoons cocoa powder
- ¼ cup creamy peanut butter
- 2 tablespoons almond milk (or any kind of milk you like)
- 2 graham cracker rectangles
- 8 candy eyes
- 4 orange candy-coated sunflower seeds
- 4 red candy-coated sunflower seeds
Slice the bananas into ¼ inch thick slices.
Arrange the banana slices on a two silicone mats in a single layer and pop in the freezer for about 2 hours, until they feel nice and frozen.
Toss the frozen bananas into food processor or blender.
Add 2 tablespoons of cocoa powder, peanut butter and milk and pulse 5 times, just to break up the bananas, then blend on high until smooth, scraping down the bowl as needed.
Taste it and add more cocoa if desired.
The ice cream will be quite soft at this point, so transfer it into a plastic bowl, cover it and pop it in the freezer for an hour or two, but not longer.
Meanwhile, get your 4 graham cracker tail feathers cut using a 2 inch fluted biscuit cutter or a daisy cutter. Simply press the cutter into the graham cracker and cut.
Remove the ice cream and put one large scoop into each of the small condiment cups.
Then scoop a much smaller scoop on top.
Attach two candy eyes, one orange candy coated sunflower seed beak and one red candy coated sunflower seed waddle. Add one graham cracker tail feather and pop back into the freezer until you are ready to serve.
Store leftover ice cream in the freezer for up to 1 week.
Allow the ice cream to soften slightly before scooping or serving.