*To ensure your bananas are fully frozen it is best to freeze them at least 24 hours in advance. I find yellow, spotted bananas before they turn too ripe provide the best taste and texture. Slice the bananas into chunks before freezing to make blending easier.

1. Add frozen banana chunks to your food processor or high powered blender. Pulse until broken down and then blend smooth. Stop as needed to move the banana around and help it blend fully. If your machine is struggling to blend the fruit you can wait a couple minutes and allow the fruit to soften slightly or add a splash of plant milk. Just know that the more milk added the less firm the nice cream will be. 
2. Add ⅓ cup peanut butter to the food processor and blend until combined. 
3. Add chocolate chips to the food processor and pulse to break them down slightly into smaller chunks. Alternatively, keep the chocolate chips whole by stirring them into the finished nice cream.
4. Spoon half the nice cream into a freezer safe container and lightly swirl 1 tbsp peanut butter through. Spoon the other half of the nice cream on top and swirl the remaining 1 tbsp peanut butter. *If it won’t be staying in the freezer for too long I’ve re-used yogurt containers or even frozen the nice cream in a loaf pan lined with parchment paper. 
5. You can enjoy this right away as a very soft serve type of “ice cream” bowl. Waiting 4-6 hours will give you a firmer soft serve and freezing overnight will produce a very firm nice cream.
6. Serve with warmed drizzly peanut butter overtop! Make sure to try our Real Simple, Real Good Raspberry Nice Cream and our Mint Chip Nice Cream too!