Name: Two-Ingredient Banana Chocolate Chip Ice Cream Bites
Prep time: 2 h 45 min
Total time: 2 h 45 min
Yield: 24
Ingredients: 6 ripe bananas; 3/4 cup mini chocolate chips, divided

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

Three banana chocolate chip frozen bites stacked on a white plate.

Dairy-Free Frozen Banana Treats

Ready or not, summer is here! And as the weather starts to warm up, finding treats that don’t require an oven is key. These 2-Ingredient Banana Chocolate Chip Ice Cream Bites are easy to make in the food processor, store great in the freezer, and taste amazing. They’re a cool, refreshing summer must-have!

A chocolate chip banana ice cream bite on a small white plate. The ice cream has a bite taken out of it.

Get the Scoop on a Healthier Summer

One of our favorite summer treats is one-ingredient banana “ice cream”. I love to slice overripe bananas and freeze them so we can make banana ice cream anytime we get a craving. It’s dairy-free, but the kids think it’s real ice cream and are completely satisfied with it. It’s so much healthier so I’m thrilled they love it so much.

One day I was thinking how could I make a ready-to-go banana ice cream for the kids to eat poolside.So I scooped the ice cream into mini muffin cups so we can enjoy these little ice cream bites without having to use bowls or spoons.

Two-Ingredient Banana Chocolate Chip Ice Cream Bites in an aluminum mini muffin pan on a white marble counter.

Watch Me Make Two-Ingredient Banana Chocolate Chip Ice Cream Bites

Join me in the kitchen to make up a batch of these deliciously healthy ice cream bites!

Easy, Full of Flavor and Kid-Friendly

They turned out great! I threw in some mini chocolate chips for fun and extra yum! Each bite is about two bites of creamy dreamy banana ice cream with a little crunch from the mini chocolate chips.

They’re so easy to make and store in the freezer just great. I stock our freezer for several weeks every time I make them.

A large white plate with seven ice cream bites arranged in a circle.

Beat the Heat!

These bites are so easy and you’ll have healthy treats ready to eat when you need to cool off from the summer heat. Pure bananas make them so creamy and naturally sweet. I could eat the whole batch if I let myself. They’re so good!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

Ripe bananas
Mini chocolate chips

Supplies:

Two bunches of overripe bananas on either side of a small white dish of mini chocolate chips.

How to Make 2-Ingredient Banana Chocolate Chip Ice Cream Bites

Line a baking sheet with parchment paper. Slice the bananas into 1/2-inch slices and lay flat on the parchment-lined baking sheet. Cover with plastic wrap and place in the freezer for 1 and 1/2 hours.
Remove frozen bananas from the freezer and let set out for about 5 minutes while you set up your food processor or high-speed blender. You want the bananas to softened just a bit, but still be frozen.
Place the bananas in the food processor and pulse/blend until smooth and creamy.

Stir in 1/2 cup mini chocolate chips.
Grease a mini muffin pan with non-stick cooking spray.
Scoop the banana ice cream into each cup of the muffin pan, filling each one almost full.
Then sprinkle the top of each cup with a few more mini chocolate chips.

Steps to make two-bite banana ice cream bites.

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.

Storage

To store, stack them in a freezer safe container with parchment paper between each layer of bites to prevent them from sticking together.

When ready to eat, remove however many bites you want from the freezer container and let set out to thaw for a few minutes before eating.

They store great in the freezer for up to 3 months.

Six banana ice cream bites with chocolate chips in a freezer-safe plastic container lined with parchment paper.

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.

More Ice Cream Recipes You’ll Love

Whether you sip it through a straw, devour it in a pie, or chomp down on a delicious sandwich, ice cream is simply divine. We All Scream for Ice Cream is a collection of my all-time favorite ice cream recipes. Enjoy!

Homemade ice cream sandwiches, banana ice cream in a cone, a s'mores blizzard in a mason jar, and a piece of chocolate peanut butter ice cream pie.

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,