Chocolate Peanut Butter Banana Ice Cream
(Serves 2) Per serving (analyzed with chocolate chips): Calories 139, Total Fat 6.8g, Saturated Fat 2.2g, Cholesterol 0mg, Sodium 56mg, Carbs 28g, Fiber 2.5g, Sugars 10.7g, Protein 2.6g
  • 1 very ripe medium-large banana (we use a slightly over-ripe banana, since it makes the dessert even sweeter!)
  • ¼ cup (2 fl. oz) unsweetened almond milk
  • 1 tbsp natural peanut butter
  • 1tbsp dark chocolate chips or brownie bits (as pictured above)
  1. ) Slice a banana into even pieces.
  2. ) Place the banana pieces in a freezer proof bowl/ container and freeze overnight (NOTE: We recommend keeping a cut up banana in the freezer so you can make this anytime without having to wait. Otherwise, if you happen to forget, place the cut up banana in the freezer for about 2 hours.)
  3. ) Remove frozen banana pieces from freezer, and add them to blender.
  4. ) Add almond milk to blender, cover and blend on low until smooth.
  5. ) Pour the mixture into freezer proof container from earlier and place in freezer for about 10 minutes, or until desired consistency.
  6. ) Melt peanut butter in the microwave for about 10 seconds.
  7. ) Remove bowl from freezer, if the mixture is to your liking, move to the next step. If you prefer it to be thicker, put it back in the freezer. (15 minutes typically does the job; we usually can’t wait any longer than that to eat it anyway!)
  8. ) Drizzle the melted natural peanut butter over the banana ice cream and pour the dark chocolate chips on top
  9. ) Indulge! Sweet tooth satisfied.
Recipe by Nutrition Twins at