Place frozen bananas, peanut butter and 1/2c almond milk into a food processor or high- speed blender. Blend on high until a smooth consistency has formed. If things are too think, add a little bit more almond milk.
Add in mini chocolate chips and pulse to combine
Eat immediately for “soft-serve” consistency or transfer into a parchment-lined bread pan and freeze for more “ice cream” consistency. Freeze for about 2 hours. If you freeze longer, it will become solid and hard to scoop, so you will need to thaw!
Serve with more chocolate chips and a drizzle of peanut butter