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Peanut Butter Chocolate Chip Banana Nice Cream

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This dairy-free, naturally sweetened “ice cream” is made with frozen bananas, peanut butter, and chocolate chips for a perfectly creamy and guilt-free treat!

Ingredients

Scale
  • 3 ripe bananas, sliced and frozen
  • 2 tablespoons peanut butter (creamy or crunchy)
  • ½ teaspoon vanilla extract
  • ¼ cup dark chocolate chips (or cacao nibs for a healthier option)
  • ¼ cup milk of choice (almond, oat, or dairy – optional, for blending)
Optional Toppings:
  • Chopped peanuts
  • Extra chocolate chips
  • Drizzle of melted peanut butter

 


Instructions

  • Freeze the Bananas: Slice ripe bananas and freeze them for at least 2–3 hours, or overnight for best results.
  • Blend It Up: In a food processor or high-speed blender, combine frozen bananas, peanut butter, and vanilla extract. Blend until smooth and creamy, scraping down the sides as needed. Add a splash of milk if the mixture is too thick to blend.
  • Add Chocolate Chips: Stir in chocolate chips or pulse a few times to mix them in.
  • Serve Immediately for a soft-serve texture, or freeze for 1–2 hours for a firmer, scoopable consistency.

 

  • Top & Enjoy: Scoop into bowls, garnish with extra chocolate chips, peanuts, or a peanut butter drizzle, and enjoy!

Notes

  • Make It Extra Chocolatey: Add 1 tablespoon cocoa powder for a peanut butter-chocolate swirl.
  • Nut-Free Version: Swap peanut butter for sunflower seed butter or almond butter.

 

  • Storage: Store in an airtight container in the freezer for up to 1 week. Let sit at room temperature for 5 minutes before scooping.