Vegan Banana Chocolate Ice Cream Bites

Vegan Banana Chocolate Ice Cream Bites

No-churn, easy, chocolate-banana ice cream bites dipped in rich dark chocolate. These fun and healthy frozen treats make for the perfect afternoon snack or dessert! Chosen for you from Vegetarian Gastronomy a special bites for Valentines Day!


Prep Time: 20 minutes
Serves: 24 ice cream bites



3 medium banana, frozen and sliced into large pieces
2 1/2 tbsp almond butter, no salt and creamy 
2 tbsp cocoa powder, unsweetened
pinch salt
2 tbsp chocolate chips , optional
For the Chocolate Coating:
2 cup chocolate chips
4 tsp coconut oil  



To Make the Ice Cream:

  1. Place the frozen bananas, unsweetened almond milk, almond butter, cocoa powder, and pinch salt in a food processor (or high powered blender such as a vitamix).
  2. Pulse and process on high until the mixture becomes thick and creamy and all the frozen banana blends in completely. This should not take too long.
  3. Add 2 tbsp. chocolate chips if using, and pulse a few times to chop them up.
  4. Using a spoon, fill each of the silicone mold or tray with the banana-chocolate ice cream. I used a spoon to do this. Be careful not to over-fill since it will slightly expand when frozen.
  5. Place in freezer for an hour until it's completely frozen.


To Make the Frozen Bites:

  1. Line a baking sheet with parchment paper.
  2. Remove the silicone molds and carefully pop out the frozen ice cream shapes. This shouldn't be too difficult, especially if you're using a silicone mold. Place in container and put back in freezer so they don't start to melt.
  3. Line a baking sheet with parchment paper.
  4. Setup a double boiler over the stove. Add the 2 cups chocolate chips + coconut oil. Mix until the chocolate is completely melted, pour-able, and smooth. Once done, turn off the heat.
  5. Take 1/2 of the melted chocolate into a small deep bowl and add more melted chocolate as needed.
  6. Take a few of the frozen ice cream shapes out of the freezer (working with a few at a time to avoid melting).
  7. Working quickly, take a toothpick and pierce it 1/4th of the way into one of the frozen ice cream shapes. Pick it up and quickly dip it into the melted chocolate, using a spoon to help coat the entire piece. Once completely covered in chocolate, place it back on the parchment paper and remove the toothpick carefully using another toothpick to slide it off.
  8. Continue until all of them are done. Then take the next batch out of the freezer and repeat.
  9. Once all the bites are covered in chocolate, place the baking sheet back in the freezer until ice cream bites are completely frozen.
  10. Store them in an airtight container.
  11. Serve individually or plate a few with some fresh strawberries/raspberries and coconut whip cream and enjoy with a spoon!



  • You can use any tray to make the ice cream shapes, but I personally prefer silicone molds for this recipe. They work well and the shapes are very easy to pop out once frozen.
  • I recommend dividing the melted chocolate above in case some of the ice cream bites start to melt in the chocolate and change the consistency while dipping them in. That way, you have a fresh bowl of melted chocolate to switch to.


At Vegan Pantry, our personal and brand values are founded on animal compassion and cruelty-free practices. We have curated an inclusive space for vegan and vegan-curious folks to explore healthier, kinder, and more sustainable lifestyle options. Feel free to browse our pantry of vegan goodies, or learn more about vegan lifestyle by subscribing to our newsletter!

Leave a comment

Please note, comments must be approved before they are published