Add bananas into food processor (preferred) or blender. Blend until crumbly. Add milk, blending until smooth.

Add peanut butter and cocoa powder. Blend until smooth, scraping down the sides of the processor as needed.

Pour the ice cream mixture into a freezer-friendly container and smooth into an even layer; OR, optionally, do the following to create a Peanut Butter Swirl:Pour half of the mixture into a freezer-friendly, airtight container. Tap the container a few times to create an even layer. Drizzle about 2 tablespoons of peanut butter over this layer of ice cream, creating big pockets of peanut butter. Keep it uneven for more chunky swirls!Pour the remaining half of the ice cream mixture over the peanut butter swirl. Tap again to even out the layer. Drizzle the remaining 2 tablespoons of peanut butter over the ice cream. Dip a butter knife straight down into the ice cream. Gently swirl the knife around in a clockwise motion, creating pretty peanut butter swirls. Do not over-stir, as that will fully mix the peanut butter into the ice cream and remove swirls.

Freeze for 3-6 hours, or until completely frozen. Allow to thaw for 5-20 minutes before scooping. Enjoy!Adapted from my Peanut Butter Hot Chocolate Smoothie recipe.Also try my 4 Ingredient Banana Peanut Butter Swirl Ice Cream and my No Churn Chocolate Chocolate Chip Coconut Vegan Ice Cream.