Easy Chocolate Banana Ice Cream with Peanut Butter Swirl (Vegan & Dairy-Free)

Last week we had a bunch of bananas that were ripe and started brainstorming what we could make with them.

First up were our Healthy Banana Cookies (always a go-to around here). Then we made a batch of our Fudgy Banana Brownies. If you haven’t tried them yet, they’re so rich and chocolatey, you’d never guess they’re naturally sweetened and gluten-free! 

Even after making both of those treats, we still had bananas left, so we decided to freeze them and make a double batch of this Chocolate Banana Ice Cream from The Endless Meal. 

We loved it. It was incredibly easy to make and soooo good. Before popping it in the freezer, we swirled in some creamy peanut butter (because chocolate + peanut butter is my forever favorite), which took it to the next level. Just make sure to use organic peanut butter -- the kind with only organic peanuts listed as the ingredient -- nothing extra, nothing weird. If you're allergic to peanuts, organic almond butter is a great alternative. 

Of course, we had to have some immediately. We topped our bowls of ice cream with a generous sprinkle of our Just Granola - Lower Sugar and it was PERFECT. That buttery crunch with the creamy chocolate peanut butter ice cream? Total game-changer. Our granola added the perfect texture, just the right touch of sweetness, and made the whole dessert feel more nourishing and balanced. No sugar crash, no weird ingredients — just real, feel-good food at our fingertips.

You better believe we’ll be keeping frozen bananas in the freezer and our pantry stocked with our Just Granola - Lower Sugar so we can keep making this ice cream on repeat all summer long.

It’s one of those treats that feels super indulgent but somehow leaves you feeling really good. Total 10/10!!

*Note: The ice cream does get really hard if it's in the freezer for more than 2 hours. Let it sit out about 15 minutes or so before trying to scoop.