Chocolate Peanut Butter Ice Cream (3-Ingredients)

Chocolate Peanut Butter Ice Cream is the perfect amount of peanut butter flavor, speckled chocolate pieces in this delicious frozen treat.

Recipes like Chocolate Peanut Butter Ice Cream

A simple recipe that is sure to be a favorite in your house too.

The hot summer weather is perfect for a big bowl of my frozen banana ice cream.

I’ve been putting together a few different variations of this healthy ice cream recipe. Have you tried my Pecan Banana Ice Cream yet? It’s one of my favorites. Also this chili spiced mango ice cream is to die for!

Or, you might want to try my Chocolate Banana Ice Cream or my Strawberry Banana Ice Cream instead. Why not try all three and treat yourself to an ice cream sundae recipe.

Best ice cream add-ins

One of the best things about this chocolate peanut butter ice cream is that it requires only 3 simple ingredients.

But, I know that it’s hard to resist a bowl of chunky peanut butter ice cream loaded with your favorite candies.

So, you can certainly add chunks of chocolate-covered peanut butter, chopped nuts, and chocolate chips if you prefer.

Or, for a more adult version, you can add some instant espresso to the ingredients for a coffee taste.

There are lots of different chocolate peanut butter ice cream brands you can buy at the store.

But, this homemade ice cream recipe will soon become your favorite. It’s rich and creamy and because it doesn’t have added sugar or dairy, it’s much lower in fat and calories.

What do I need to make chocolate peanut butter ice cream?

All you need to make this creamy homemade ice cream is a high powered blender or a food processor. You don’t need an ice cream maker.

Is this ice cream allergy-friendly?

Yes, because this chocolate peanut butter ice cream uses only 3 simple ingredients, it’s allergy-friendly. It does not contain dairy, eggs, soy, or gluten.

You can substitute other nut butter for people with peanut allergies.

Just be careful what types of extras you add if you’re concerned about allergies. One of the best add-ins, if you’re concerned about food intolerances, is 70% dark chocolate.

How should I serve chocolate peanut butter ice cream?

I usually just enjoy this ice cream as is in a bowl. But, if you want a few more ideas, you can use my No Fail Caramel Sauce or my Crockpot Caramel Sauce.

Or, why not try adding a scoop of this ice cream to my Wendy’s Frosty recipe. Or, try a scoop in between two of my homemade chocolate chip cookies.

Homemade ice cream sandwiches are a delicious summer treat.

One of the benefits of making your own homemade ice cream is that you control what you put into it.

If you want it plain, you can have it that way. If you want fruit or candy, those are good too. Add what you think sounds best and enjoy it.

Helpful Tips to make Simple 3 Ingredient Peanut Butter and Chocolate “Ice Cream”

• If you do not have a high powered blender, you may use 2 frozen and one fresh banana to encourage easier blending.
• There are no preservatives in your ice cream, so it will freeze solid. Simply remove from the freezer 10 minutes before serving to allow it to soften slightly. If it freezes and keeps beautifully!
• You can transfer to a freezer-safe container and allow the ice cream to firm up in the freezer for 2 to 3 hours.
• If you don’t have any semi-sweet chocolate chips, you can substitute 1/3 cup of cocoa powder.

How can I store homemade ice cream?

You will want to store this in the coldest part of your refrigerator. Never store ice cream in the freezer door.

If you find the ice cream is getting soft while you’re eating it, just put it back in the freezer for a few more minutes.

Homemade ice cream will stay good in the freezer for about two weeks. But, I think it’s best when you eat it as soon as you make it.

Enjoy!

With love from our simple kitchen to yours. 

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Chocolate Peanut Butter Ice Cream (3-Ingredients)

Donna Elick

Chocolate Peanut Butter Ice Cream is the perfect amount of peanut butter flavor, speckled chocolate pieces in this delicious frozen treat.

5 stars from 1 review

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Tried this recipe?Please comment and review!

Print Recipe

Prep Time 5 minutes mins

Freeze 3 hours hrs

Total Time 3 hours hrs 5 minutes mins

Course Dessert

Cuisine American

Method Blender, Freezer

Servings 6

Ingredients

 

1x2x3x

• ▢ 3 frozen ripe bananas
• ▢ 4 tablespoons peanut butter
• ▢ 1/4 cup semi-sweet chocolate chips

Instructions

 

• Place bananas and peanut butter in a blender. Blend until mixture starts to get creamy, scraping down the sides as necessary. Add chocolate chips and pulse until chocolate has speckled your ice cream.
• Transfer to a resealable container and place in the freezer for 2-3 hours.
• Scoop and serve or scoop and place the scoops into a container for later use. If you decide to leave it in the freezer, just allow it to sit at room temperature for 10 minutes or so, to soften before serving.
• Enjoy!

Donna’s Notes

If you do not have a high powered blender, you may use 2 frozen and one fresh banana to encourage easier blending or cut your bananas into slices and freeze them.

There are no preservatives in your ice cream, so it will freeze solid. Simply remove from the freezer 10 minutes before serving to allow to soften slightly. If freezes and keeps beautifully!

Nutrition

Serving: 1 | Calories: 160cal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 47mg | Sugar: 11g | Fiber: 3g | Calcium: 13mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published February 2013. Updated and republished July 2020.

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