Peanut Butter Chocolate Chip Banana Nice Cream
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!
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Category: Dessert, Snack
- Method: Blending
- Cuisine: American
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.