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Healthy No Churn Mint Chip “Ice Cream”

Vegan | Paleo | Sugar Free Option

Course Dessert
Prep Time 10 minutes
Servings 2

Ingredients

  • 2 cups frozen banana chunks
  • 1/4 cup coconut cream more if needed
  • 2 Tablespoons fresh mint leaves*
  • 10 drops liquid stevia (or 1 Tablespoon agave syrup)
  • 2 fresh medjool dates, pitted optional for additional sweetness
  • Pinch sea salt
  • 2 Tablespoons vegan chocolate chips OR cacao nibs or paste**

Instructions

  1. Place everything except the chocolate chips into a high-powered blender**, and starting on a low speed, start to blend, slowly working up to a medium speed. If you have a Vitamix use the wand to keep pushing the bananas into the blades to keep spinning. If not, you may have to stop several times and use a spatula to carefully push the mixture back into the middle of the blender so it will keep blending. If texture is too thick and will not blend well, add another 1/2 teaspoon of coconut cream. Blend until thick and creamy.

  2. Taste for sweetness and peppermint levels. Add more if desired. Finally add the chocolate chips and bring speed back to low and blend for 2 or 3 more seconds to incorporate the chocolate chips.
  3. Enjoy immediately!

Recipe Notes

*Option to use 1 – 2 drops peppermint essential oil if food grade quality. If using, add in with initial blend.
**For a Sugar-Free option use Cacao Nibs or Paste in place of Vegan Chocolate Chips.  My favorite Raw Cacao Paste is The Raw Food World Raw Cacao Paste.  
***For best results use a high powered blender such as a Vitamix. If that is not an option use a food processor instead.