Mint Chocolate Chip Nice Cream

Mint Chocolate Chip Nice Cream

Adapted from: Banana Ice Cream

Total Time: 5m Yield: 1-2 servings


  • 2 overripe, frozen bananas (Click for banana-free version)
  • pinch of salt
  • 1/8 tsp pure peppermint extract, or more as desired
  • optional pinch spirulina or natural food coloring
  • optional 1/2 cup coconut cream or raw cashews, for a richer taste
  • 2-3 tbsp broken-up dark chocolate or chocolate chips


  1. *Be sure to buy pure peppermint extract, not mint or imitation peppermint. Add more extract for a more powerful mint flavor, adding slowly because a little goes a long way. If using the optional nuts, soak them 6 hrs to soften, then drain completely.
  2. Start with bananas that are turning brown. Peel and cut into pieces, then freeze in an airtight bag or container. To make the ice cream, blend all ingredients until completely smooth. You can add the chocolate before or after blending. Serve immediately in a bowl, or transfer to a container and freeze until firm, then scoop out with an ice cream scoop.

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