Two-Ingredient Banana Chocolate Chip Ice Cream Bites

Frozen bananas and mini chocolate chips make these tasty little Two-Ingredient Banana Chocolate Chip Ice Cream Bites the perfect healthy summer treat!

• Place the bites in the freezer for about an hour and then use a butter knife to pop each one out.
• Stack the banana ice cream bites in a freezer safe container with a lid, placing parchment paper between each layer of bites to keep them from sticking together.
• When ready to eat, remove however many bites you want from the freezer container and let set out for a few minutes before eating.

Substitutions and Mix-Ins

• Mini Chocolate Chips: You can use regular size chocolate chips, dark chocolate chunks, milk chocolate chips, white chocolate chips, or sugar-free chocolate chips, if desired. The larger the chip, the less distribution they will have throughout each bite. Substitute with cacao nibs for a less sweet, crunchier bite.
• Banana Alternatives: You could use frozen mango, strawberry, or blueberries for variation, though texture and sweetness will change.
• Mix-In Ideas (make it 3-ingredient!): Nut butters: blend a few tablespoons of peanut, almond, or cashew butter in with the blended banana before stirring in any mix-ins. Chopped Nuts: almonds, walnuts, or pistachios for crunch. These could replace all or some of the chocolate chips.

Tips for Success!

• Use Ripe Bananas: The riper the bananas (with brown spots), the sweeter and creamier the bites will be.
• Slice the Bananas: Slicing the bananas before freezing them helps the bananas freeze quicker and more evenly. It also preserves the bananas’ texture that helps create a thicker, creamier consistency once blended. Whole bananas take longer to freeze and are much harder to blend. This usually results in a chunkier banana texture that doesn’t refreeze well when making these bites.
• Freeze Banana Slices First: For the best texture, freeze the banana slices for at least 90 minutes before blending. Blending room-temperature bananas and then freezing the into bites will not create the same smooth, creamy texture that the bites should have once frozen.
• Line the Tray: be sure to use parchment paper on the sheet pan to prevent the banana slices from sticking.
• Non-Stick Tip: Be sure to spray the mini muffin pan with non-stick cooking spray or line with muffin liners to make them easier to release once frozen.
• Storage Tip: Once frozen in the muffin pan, transfer the bites to a freezer-safe airtight container or freezer bag to prevent freezer burn and save space.
• Make them Bigger: If you want to make them bigger or if you don’t have a mini muffin pan, you can freeze the mixture in a regular muffin pan or in popsicle molds.
• Serve Swiftly: Take them out of the freezer and let set for a few minutes before serving to slightly soften. This improves the creamy texture and makes them easier to bite into without being rock-solid. They melt faster than regular ice cream (since they’re primarily banana), so serve them straight from the freezer for the best experience—especially on hot days.

Here’s to a happy healthy summer full of fun and yum! If you make these Two-Ingredient Banana Ice Cream Bites, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see.  I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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