Peanut Butter Chocolate Chip Banana Ice Cream
When I first discovered you could turn frozen bananas into ice cream, I was stunned. It’s outrageously delicious and has the consistency of soft serve. Since then, I’ve been experimenting with tons of different flavors, but this peanut butter chocolate chip one is definitely my favorite!
Peanut Butter Chocolate Chip Banana Ice Cream
Servings: 3 cups
Calories: 367kcal
Ingredients
- 4 large bananas
- ¼ cup peanut butter
- ¼ – 1/3 cup dairy-free chocolate chips
Instructions
- Line a baking sheet with parchment paper, then peel and slice the bananas, arranging them on the parchment paper. Place the baking sheet in the freezer for 4-8 hours until the bananas are completely frozen.
- To make the ice cream, place all the bananas in the bowl of a food processor fitted with the steel blade. Process the mixture on high until smooth and creamy, scraping down the bowl as necessary to ensure an even consistency. Once smooth, add the peanut butter and blend again until fully incorporated. Pulse in the chocolate chips.
- Depending on the consistency of the ice cream, either serve it immediately, or transfer it to a freezer-safe container and freeze for 1-2 hours.
- Store leftovers in an airtight container in the freezer.
Notes
When serving from the freezer, allow the ice cream to soften for 5 minutes before scooping.
Nutrition
Nutrition Facts
Peanut Butter Chocolate Chip Banana Ice Cream
Amount Per Serving
Calories 367
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g30%
Sodium 100mg4%
Potassium 702mg20%
Carbohydrates 52g17%
Fiber 6g24%
Sugar 30g33%
Protein 8g16%
Vitamin A 100IU2%
Vitamin C 13.7mg17%
Calcium 43mg4%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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