Short And Sweet. Two-Ingredient Banana Chocolate Chip Ice Cream Bites.

My son’s girlfriend is allergic to gluten, dairy and almonds.

Yikes!

I swear I have not fed that girl once during the few occasions she has come over due to poor planning on my part. Makes me feel awful.

I am blessed with a house full of peeps who have no restrictions on their diets so I have never had to think about the recipes I choose to make.

But, I am determined to serve that lovely young woman some food when she comes to visit. Fortunately, gluten-free and dairy-free options are abundant in our local grocery stores riding the craze fueled by those who don’t even require such restrictions. So, I am finally stocked up with a bunch of options for the future. Whew.

I am also stocked up with these incredible Two-Ingredient Banana Chocolate Chip Ice Cream Bites.

Bananas and mini chocolate chips.

That’s it.

It is amazing how creamy and dreamy these little bites are. They look like mini muffins but taste like ice cream all of the way.

Two-Ingredient Banana Chocolate Chip Ice Cream Bites

Ingredients:

6 very ripe bananas
¾ cup mini chocolate chips, divided

Directions:

1. Line a baking sheet with parchment paper.

2. Slice the bananas into ½-inch slices and lay flat on the parchment-lined baking sheet.

3. Cover with plastic wrap and place in the freezer for 1-1/2 hours.

4. Remove frozen bananas from the freezer and place in food processor. Blend until smooth and creamy. Stir in ½ cup mini chocolate chips.

5. Grease mini muffin pans with non-stick cooking spray (36 wells).

6. Scoop the banana ice cream into each cup, then sprinkle with a few more mini chocolate chips.

7. Place muffin pans in the freezer for an hour.

8. Remove pans from the freezer and pop each bite out with a knife. Serve right away or let soften for 5 minutes.

9. To store in the freezer for 2-3 months, stack the banana ice cream bites in a freezer safe container with a lid, placing parchment paper between each layer of bites to keep them from sticking together.

Makes 36

Recipe from The Baker Mama