Frozen bananas and mini chocolate chips make these tasty Two-Ingredient Banana Chocolate Chip Ice Cream Bites an easy, healthy summer treat.
Dairy-Free Frozen Banana Treats
Summer is here, and these two-ingredient banana chocolate chip ice cream bites are perfect for warm days when you don’t want to use the oven. Made in a food processor, they freeze and store well, and taste like a creamy treat without any dairy.
A Simple Base for Healthier Summer Snacks
I always freeze overripe bananas so banana “ice cream” is ready whenever the craving hits. It’s naturally sweet and creamy, and kids usually can’t tell the difference from traditional ice cream. To make grab-and-go portions, I spoon the banana ice cream into mini muffin cups so the bites can be enjoyed poolside without bowls or spoons.
Easy, Full of Flavor and Kid-Friendly
These bites are creamy with a pleasant crunch from mini chocolate chips. They’re straightforward to make, freeze very well, and I usually make several batches to keep on hand all summer.
Beat the Heat!
These frozen banana bites are naturally sweet, creamy, and refreshing—ideal for cooling off. They’re satisfying enough that one batch can disappear quickly if you’re not careful.
Ingredients and Supplies
(See the recipe card below for exact measurements and details.)
Ingredients:
- Ripe bananas
- Mini chocolate chips
Supplies:
- Food processor or high-speed blender
- Baking sheet
- Mini muffin pan
- Freezer-safe container
- Parchment paper
How to Make 2-Ingredient Banana Chocolate Chip Ice Cream Bites
- Line a baking sheet with parchment paper. Slice bananas into 1/2-inch rounds and lay them flat on the sheet. Cover and freeze for about 1½ hours.
- Remove the banana slices and let them sit about 5 minutes so they soften slightly but remain frozen. While they thaw a touch, set up your food processor or blender.
- Blend the frozen banana slices until smooth and creamy.
- Stir in about 1/2 cup mini chocolate chips (adjust to taste).
- Grease a mini muffin pan with nonstick spray.
- Scoop the banana ice cream into each cup, filling nearly full, then sprinkle a few extra mini chips on top.
- Freeze the filled pan for about an hour, then run a butter knife around each cup to pop the bites out.
- Layer the bites in a freezer-safe container with parchment between layers to keep them from sticking.
- To serve, remove the desired number of bites and let them sit a few minutes to soften slightly before enjoying.
- These bites freeze well and can be stored up to three months.
Substitutions and Mix-Ins
- Chocolate: Use regular chips, dark or milk chocolate chunks, white chocolate, or sugar-free chips. Cacao nibs add crunch and less sweetness.
- Fruit alternatives: Try frozen mango, strawberries, or blueberries for different flavors—texture and sweetness will vary.
- Make it three-ingredient: Add a few tablespoons of peanut, almond, or cashew butter when blending for a richer, nutty version. Chopped nuts can also be folded in for extra crunch.
Storage
Store bites in a freezer-safe container with parchment paper between layers to prevent sticking. They keep well for up to three months. When ready to eat, let a few minutes at room temperature soften them slightly.
Tips for Success
- Use ripe bananas: Bananas with brown spots are sweeter and create a creamier texture.
- Slice before freezing: Slicing helps the bananas freeze evenly and blends to a smoother consistency.
- Freeze slices first: Freeze slices at least 90 minutes before blending for the best texture.
- Line the tray: Use parchment on the baking sheet to prevent sticking.
- Non-stick help: Spray the mini muffin pan or use liners so the bites release easily.
- Alternative molds: If you don’t have a mini muffin pan, use a regular muffin tin or popsicle molds to change size or shape.
- Serving: Let bites sit a few minutes before eating so they soften slightly for a creamier bite.
More Ice Cream Recipes You’ll Love
If you enjoy frozen treats, explore other favorite ice cream recipes and variations to keep your summer menu fresh and fun.
Enjoy a healthy, happy summer full of flavor. If you make these Two-Ingredient Banana Ice Cream Bites, take a photo and share it so others can try this simple, delicious treat.
xoxo,
Two-Ingredient Banana Chocolate Chip Ice Cream Bites
5 from 24 reviews
- Author: Maegan – The BakerMama
- Prep Time: 15 minutes
- Freezing Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 24
- Category: Dessert
Description
Frozen bananas and mini chocolate chips are all you need to make these tasty, healthy banana ice cream bites—an easy, dairy-free summer snack.
Ingredients
- 6 ripe bananas
- 3/4 cup mini chocolate chips, divided
Instructions
- Line a baking sheet with parchment paper. Slice bananas into 1/2-inch rounds and arrange on the sheet. Cover and freeze for 1½ hours.
- Remove the frozen slices and let sit for about 5 minutes so they soften slightly but remain cold. Set up your food processor or blender.
- Blend the frozen banana slices until smooth and creamy.
- Stir in 1/2 cup mini chocolate chips.
- Grease a mini muffin pan. Spoon the banana mixture into each cup, filling nearly full, then top with a few extra mini chips. Freeze for about an hour.
- Remove the pan and use a knife to loosen each bite, then transfer to a freezer-safe container with parchment between layers to prevent sticking.
- When ready to eat, let the bites sit a few minutes to soften slightly, then enjoy.
Notes
Store bites in the freezer for up to 3 months.