Can you believe this whole thing is all raw and vegan? My raw vegan mint chocolate chip banana ice cream is so healthy and refreshing! Pair it with my raw vegan ice cream cone and my goodness, you are in for a treat! You will feel like you are at a vegan ice cream shop while being at your own home. This mint chocolate chip banana ice cream, aka nice cream will be perfectly refreshing and smoothing for these hot summer days. It has been my favorite, go to, “nice cream” flavor this summer!
First things first, you will need to make the raw vegan coconut oil chocolate ahead of time. 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.
To make the mint nice cream, simply put frozen bananas, mint leaves, peppermint extract, and baby spinach into a blender and blend until smooth like a soft serve. The peppermint extract gives the ice cream a nice, rounder flavor as opposed to only using the mint.
Take out the raw vegan coconut oil chocolate from the freezer and chop it up to make chocolate chips (If you are using other raw chocolate, chop it up as well). 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. Place in the freezer and chill for 3-4 hours until it gets firm enough to scoop out.
When you are ready to serve, scoop it up and sprinkle some extra chocolate chips. I love scooping it onto my raw vegan ice cream cone. I feel like a kid in an ice cream shop! Enjoy your minty chocolate nice cream!
- 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
- 2 Tablespoons coconut oil (melted in luke warm double boiler)
- 2 Tablespoons maple syrup
- 1 Tablespoon cacao powder
- a pinch of salt
- 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.
- 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.
- 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).
- 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.
- Place in the freezer and chill for 3-4 hours until it gets firm enough to scoop out.
- When you are ready to serve, scoop the mint nice cream out and sprinkle some extra chocolate chips.
Step 2 mentions dates, but there are no dates on ingredient list. I imagine I can make this without the dates, since the bananas provide enough sweetness?
Hi Catrin,
Thank you so much for visiting my site. You are correct, that was a mistake on my end. There aren’t any dates in the recipe, as you don’t need it. Thank you for pointing that out! I made corrections to the post.
I appreciate your interest in the recipe!