How do I get the best creamy texture for this ice cream?

For the creamiest texture, ensure your bananas are thoroughly frozen overnight and use as little rice milk or water as possible when blending.

Can I make this Chocolate-Mint Ice Cream without spirulina powder?

Yes, spirulina powder is optional and only added for a more vibrant green color. The ice cream will taste just as delicious without it.

What if my blender struggles with the frozen bananas?

If your blender struggles, add rice milk or water little by little until you achieve a smooth, creamy consistency. Remember, more liquid makes it less creamy.

How far in advance should I freeze the bananas?

Freeze the roughly chopped bananas overnight for best results, or for at least 5-6 hours if you're short on time.

What can I use instead of cacao nibs for the chocolate flavor?

You can use finely chopped dark chocolate instead of cacao nibs to incorporate the chocolate element into your ice cream.

7 years ago

Chocolate-Mint Ice Cream
[Vegan]

LR By: Laine Rudolfa

Author Bio

I’m a vegan food lover, blogger, recipe developer, and food photographer from Latvia. My health... Read More

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A scoop of vibrant green chocolate-mint ice cream, topped with fresh red berries, served in a white bowl.

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Chocolate-Mint Ice Cream [Vegan]

Dairy Free

Oh, ice cream. There are some of us who love to enjoy it on both the hottest summer and the coldest winter days. And nothing can beat a homemade vegan ice cream. If you’ve been looking for a quick and easy way to make your own vegan ice cream, then... Read More

Ingredients You Need for Chocolate-Mint Ice Cream [Vegan]

3 ripe bananas
5 fresh mint leaves
a bit of rice milk or water (to help the blender; you don’t need any if your blender can take care of frozen bananas)
2 tablespoons of cacao nibs or finely chopped dark chocolate
1/2 teaspoon spirulina powder (optional – adds more “green” to the color)
1 tablespoon of maple syrup (optional – only if you want an extra sweet ice cream)
fresh berries for topping

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How to Prepare Chocolate-Mint Ice Cream [Vegan]

The night before making the ice cream, freeze the bananas. Roughly chop them into smaller pieces (will be easier to blend them) and put in a plastic box or small bag, then place in the freezer. Perfectly they should stay there overnight, but 5 or 6 hours are good to go as well.
10 minutes before making the ice cream, remove bananas from the freezer.
Place them in a food processor, add mint leaves, spirulina powder and blend until smooth and creamy. If your blender struggles with it like mine sometimes does, add rice milk or water little by little until you get a creamy texture. But remember – the more water or rice milk you’ll add, the less creamy and more liquid the ice cream will be.
When the ice cream mixture is ready, mix in cacao nibs or chocolate.
Serve with fresh berries on the top.