When I first started experimenting with gluten-free desserts, I never thought anything could beat my love for ice cream. But here’s the deal—traditional ice cream comes with all that added sugar and guilt.
Then one hot summer afternoon, staring at a bunch of spotty bananas on my counter, it hit me—why not turn them into something creamy and decadent?
That was the birth of my no-churn, peanut butter chocolate chip banana ice cream. It’s creamy, dreamy, and surprisingly healthy.
This recipe is packed with whole ingredients, no fillers, and just a touch of chocolate for those indulgent moments we all need.
It’s the kind of dessert you can enjoy while knowing you’re fueling your body with good stuff.
Let’s dig in!
Tips for Maximum Flavor
- Banana Ripeness Matters: Use bananas that are super ripe with plenty of brown spots. They’re naturally sweeter and perfect for this recipe.
- Don’t Skip the Salt: Just a pinch of sea salt brings out the flavors of the peanut butter and chocolate.
- Customize It: Swap peanut butter for almond or sunflower butter if you have allergies. You can also add mix-ins like crushed nuts, shredded coconut, or a drizzle of melted dark chocolate.
Serving Suggestions
Scoop your ice cream into bowls or cones, top it with a sprinkle of crushed peanuts, and maybe a drizzle of extra peanut butter if you’re feeling fancy. Want to impress your guests? Serve it with fresh berries on the side for a pop of color.

Peanut Butter Chocolate Chip Banana Ice Cream
- Total Time: 2 hours 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A no-churn, gluten-free dessert made with ripe bananas, peanut butter, and dark chocolate chips. Creamy, healthy, and indulgent!
Ingredients
- 4 ripe bananas, peeled and sliced (frozen overnight)
- 3 tablespoons creamy peanut butter (natural, no added sugar)
- 2 tablespoons almond milk (or any milk of choice)
- 1 teaspoon pure vanilla extract
- ¼ cup mini dark chocolate chips (dairy-free for vegan option)
- Pinch of sea salt
Instructions
- Prep Your Bananas
Slice the bananas and freeze them in a single layer on a baking sheet lined with parchment paper. This keeps them from sticking together. - Blend It Up
Toss the frozen bananas, peanut butter, almond milk, vanilla, and a pinch of sea salt into a high-powered blender or food processor. Blend until smooth, stopping to scrape down the sides as needed. - Mix in the Chocolate Chips
Once the mixture is creamy, stir in the chocolate chips by hand. Save a few to sprinkle on top for presentation. - Freeze to Set
Transfer the mixture to a freezer-safe container. Smooth the top and sprinkle the remaining chocolate chips over it. Freeze for at least 2 hours for a firmer texture, or enjoy immediately as soft-serve.
Notes
Use dairy-free chocolate chips for a vegan version. Add shredded coconut or chopped nuts for extra texture.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg