Peanut Butter Banana Ice Cream Cups

Name: Peanut Butter Banana Ice Cream Cups
Prep time: 3 h
Cook time: 30 min
Total time: 3 h
Yield: 12
Cuisine: American

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"These healthier ice cream cups have a creamy peanut butter & banana filling topped with a crisp chocolate shell. Dairy-free and so addicting!"

-- @ellielikescooking

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Prep time: 3hrs

Serves or Makes: 12

Recipe Card

Step 1
Line a 12-cup muffin pan with muffin cups.
Step 2
Make ice cream: Add frozen bananas to a food processor or high powered blender. Blend for a minute to break down the bananas, scraping down the sides of the food processor/blender as needed. Add a splash of non-dairy milk if needed to help blend.
Step 3
Once bananas are broken down, add peanut butter and continue blending until smooth.
Step 4
Distribute ice cream mixture into the muffin cups. Place in the freezer for 1-2 hours until frozen.
Step 5
Filling: For the filling, you can use caramel, peanut butter, or a mix of both. Or you can skip it all together. Add 2 teaspoons of filling to the top of each ice cream cup, smoothing out the top as best as possible. Place back in the freezer for 30 minutes.
Step 6
Chocolate Shell: Place chocolate chips in a microwave-safe bowl. Heat in 30 second intervals, stirring in between, until melted. You can add a teaspoon or two of refined coconut oil if you want your chocolate to be thinner.
Step 7
Add 1 tbsp of melted chocolate to one ice cream cup and quickly spread out the chocolate to cover the top. The chocolate will harden quickly once it touches the frozen ice cream, so add chocolate and spread it out on each ice cream cup one at a time. Place back in the freezer for at least 10 minutes before eating.
Step 8
To store: When the ice cream cups are frozen, you can store the cups (still in their liners) in freezer-safe bags or covered containers.