3 Ingredient Chocolate Peanut Butter Ice Cream

This Chocolate Peanut Butter Ice Cream is super rich and creamy, but it’s made without any dairy or added sugar. The secret is blending chocolate chips and peanut butter with frozen bananas to create the perfect soft serve texture. It being lower in fat and calories is just an added bonus. You’ll love this easy no-churn recipe — and your kids will too!

Chocolate Peanut Butter Ice Cream

Hot summer weather is perfect for a big bowl of ice cream, and it’s even more delicious when it’s homemade.

Using my nice cream recipe as a base, I started trying out as many different flavor combinations as I could think of!

Munchkin loves this strawberry version, but I usually crave something nutty or chocolate. And then I realized…why not both?? So this recipe for chocolate peanut butter ice cream was born.

The best part is that you don’t need an ice cream maker to enjoy this scrumptious frozen treat! Just toss everything in a blender, then freeze until firm.

You’ll love my chili spiced mango ice cream too — a great alternative to the richer peanut butter and chocolate ice cream flavors but still just as healthy!

Ingredient Notes and Substitutions

• Frozen Bananas – A must to get the right consistency for this peanut butter chocolate ice cream!
  
  I like to slice up ripe bananas and freeze them myself, but I’ve seen frozen bananas at the store before. You’ll need about 1 ½ to 2 cups of frozen banana slices to equal 3 large bananas.
  
  And it’s really important that you slice the bananas before freezing them to make blending easier. If you already froze them whole, break them into smaller chunks.
  
• Peanut Butter – Creamy peanut butter works best, especially the no-stir varieties. Natural peanut butter can sometimes be too gritty or too oily.
  
  Crunchy PB works too if you want a little more texture throughout your chocolate peanut butter ice cream. Just know that some of the peanut chunks will get ground up by the blender.
  
• Semi-sweet Chocolate Chips – These are just the right balance — not too bitter or too sweet.
  
  Feel free to swap in your favorite chocolate chips or chunks, be it a different flavor or a dairy-free version.
  
  And if you don’t have any chocolate chips at all, substitute ⅓ cup of cocoa powder.

Tips and Tricks to Make Perfect Peanut Butter and Chocolate Ice Cream

• Blend the bananas and peanut butter first.

It can take a minute or two to get everything smooth and creamy! I like to add the bananas first just so none of the peanut butter gets stuck along the bottom of the blender.

Once it’s smooth, add the chocolate chips and pulse just until the mixture is speckled. Over-blending will cause the chocolate to break down — still yummy, but you’ll miss having little chunks throughout.

• Add a little milk if needed.

Wait until everything is well blended before checking the consistency. Trust me, it always comes together in the end!

If the peanut butter and chocolate ice cream mixture is still super thick and chunky, add a splash of milk (regular or non-dairy) to help it along.

And by a splash, I mean no more than a tablespoon at a time. You can always add a little more if needed, but too much and it won’t freeze right.

• Let it soften on the counter first.

Because there are no preservatives or added sugar in this chocolate peanut butter ice cream recipe, the mixture will freeze solid and quite hard.

Simply transfer the container from the freezer to the counter about 5-10 minutes before you want to eat it. This will make it soft enough to scoop!

Prep Ahead

• Freeze ripe bananas

Kitchen Tools You Will Need

• High-Powered Blender – A must in every kitchen! If you don’t have one, try a Food Processor instead.
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing, and is easy to clean too!
• Ice Cream Scoop – I somehow have six ice cream scoops in my kitchen, but this one is my go-to.
• Storage Container – You will need to freeze the blended mixture for a few hours first. Metal containers (like a loaf pan) will help it freeze faster, but anything with a lid will work too!

Mix-In and Serving Suggestions

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

But it can be pretty hard to resist toppings when it comes to this frozen treat. I won’t judge if you want to drizzle some magic shell or caramel sauce on top!

Why not add a scoop to my Wendy’s Frosty recipe or sandwich it between two homemade chocolate chip cookies for an extra indulgent treat?

You can also stir chopped nuts or candy bar pieces into your peanut butter chocolate ice cream before freezing.

Or for a more adult version, add some instant espresso powder to the blender for a coffee taste!

Storing Homemade Peanut Butter Chocolate Ice Cream

Homemade ice cream will stay good in the freezer for about 2 weeks. But I think it’s best when you eat it as soon as you make it!

You’ll want to store this chocolate peanut butter ice cream in the coldest part of your freezer — never in the freezer door.

Keep it in an airtight container to prevent ice crystals or freezer burn. And if it starts to get too soft as you’re eating it, pop it right back in the freezer for a few minutes!

Chocolate Peanut Butter Ice Cream Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram  

Originally published February 2013, Updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.