Peanut Butter Banana Ice Cream Cups (Dairy-Free)

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

Ice cream is the perfect summer treat when it’s too hot to turn the oven on. These peanut butter banana ice cream cups are easy to make, coconut-free, plant-based, and so good! Bananas and peanut butter form the creamy ice cream base (no churning necessary!), giving these treats a little fiber and protein boost as well. They’re great as a midday snack or late night dessert!

Key Ingredients

This dessert is made with just three ingredients (or four if you want to use caramel):

• Bananas ⟶ They should be just ripe, not overly ripe like bananas you would use for banana bread. Freeze yellow bananas that have a few brown spots.
• Peanut Butter ⟶ I use natural peanut butter made from just peanuts (and sometimes salt). However, peanut butter spread (like Skippy) should work too if that’s what you like.
• Chocolate ⟶ Be sure to use dairy-free/vegan chocolate (if dairy is an issue for you) since some chocolate contains milk.
  • I used chocolate chips but chopped chocolate bars can also work.

How to Make Banana Ice Cream Cups

Please note, these are abbreviated instructions to give you an overview. Detailed instructions for making ice cream cups are in the recipe card below.

1. Make ice cream by blending frozen bananas and peanut butter.
2. Freeze ice cream mixture in muffin cups for 1-2 hours until firm.
3. Add filling to ice cream and spread out into an even layer.
4. Freeze another 30 minutes to harden the filling.
5. Melt chocolate in the microwave in 30 second intervals (can also use a double boiler on the stove).
6. Add chocolate to ice cream cups and spread it out to cover the top.
7. Freeze another 10 minutes before eating.

More No Bake Summer Treats

• Tofu Purin (Japanese Custard Pudding)
• Snickers Chia Pudding
• 3 Ingredient Peanut Butter Cups
• Healthy Caramel Ice Cream Bars
• Protein Chocolate Mousse

If you make these pb banana ice cream cups, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Peanut Butter Banana Ice Cream Cups (Dairy-Free)

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

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Course Dessert, Snack

Servings 12

Ingredients

  

Ice Cream

• 4 frozen ripe bananas
• ¼ cup peanut butter

Filling (choose one or mix 1/2 and 1/2)

• 6 tbsp caramel
• 6 tbsp peanut butter

Chocolate Shell

• ¾ cup dairy-free chocolate chips*

Instructions

 

• To freeze bananas: Break bananas up into chunks and place in a freezer-safe bag or on a parchment paper-lined baking tray. Place in the freezer for at least 1-2 hours until frozen. I like to keep a bag of bananas in the freezer so I can whip up these ice cream cups whenever I want.
• Line a 12-cup muffin pan with muffin cups (I like to use silicone muffin cups*).
• 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.
• Once bananas are broken down, add peanut butter and continue blending until smooth.
• Distribute ice cream mixture into the muffin cups. Place in the freezer for 1-2 hours until frozen.
• 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.
• 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.
• 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.
• 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.

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