Raw Vegan Mint Chocolate Chip Banana Ice Cream
 
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 3 frozen bananas
  • ¼ cup baby spinach
  • ⅛ cup mint leaves
  • ⅛ teaspoon peppermint extract
  • ¼ cup raw vegan coconut oil chocolate or your choice of raw chocolate
For the raw vegan coconut oil chocolate
  • 2 Tablespoons coconut oil (melted in luke warm double boiler)
  • 2 Tablespoons maple syrup
  • 1 Tablespoon cacao powder
  • a pinch of salt
Instructions
  1. Make the raw vegan coconut oil chocolate ahead of time. To make this, add all of the coconut oil chocolate's ingredients into a bowl and whisk well until you have a nice thick smooth chocolate sauce. Fill a silicone chocolate mold with the chocolate sauce and place it in the freezer for about 30 minutes until the chocolate hardens. If you don't have a silicone chocolate mold, spread the chocolate sauce onto a parchment paper into your desired thickness and freeze. *If you have some other raw chocolate lying around, you are more than welcome to use that instead of making the coconut oil chocolate, so skip this step if you do.
  2. Put frozen bananas, mint leaves, pepper mint extract, baby spinach into a blender and blend until smooth like a soft serve. If you have a Vitamix, use the tamper to jam the bananas into the blade to help it blend.
  3. Take out the raw vegan coconut oil chocolate from the freezerand chop it up to make chocolate chips (If you are using other raw chocolate, chop it up as well).
  4. If you like the soft serve texture of the nice cream, mix in the chocolate chips and serve. If you would like the mint nice cream to be scoop-able, transfer it into a freezer safe air-tight container and add in the chocolate chips. Fold gently a few of times. Don't over mix as the chocolate chips will start melting into the nice cream.
  5. Place in the freezer and chill for 3-4 hours until it gets firm enough to scoop out.
  6. When you are ready to serve, scoop the mint nice cream out and sprinkle some extra chocolate chips.
Notes
Peppermint extract gives the ice cream a nice, rounder flavor as opposed to only using the mint leaves.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-mint-chocolate-chip-banana-ice-cream/