Can you believe this whole thing is raw and vegan? My raw vegan mint chocolate chip banana ice cream is so healthy and refreshing!

Mint Chocolate Chip Ice Cream [Raw, Vegan, Gluten-Free]

$2.99
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Calories

346

Serves

2

Ingredients

  • 3 frozen bananas
  • 1/4 cup baby spinach
  • 1/8 cup mint leaves
  • 1/8 teaspoon peppermint extract
  • 1/4 cup raw vegan coconut oil chocolate or your choice of raw chocolate

For the Raw Vegan Coconut Oil Chocolate:

  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1 tablespoon cacao powder
  • A pinch of salt

Preparation

  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, peppermint extract, and baby spinach into a blender and blend until smooth like a soft serve.
  3. Take out the raw vegan coconut oil chocolate from the freezer and chop it up to make the chocolate chips.
  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 to 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.

Nutritional Information

Per Serving: Calories: 346 | Carbs: 60 g | Fat: 14 g | Protein: 2 g | Sodium: 71 mg | Sugar: 41 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Mariko Sakata

See My Recipes

Mariko Sakata is a raw food chef and educator. She has a passion for creating simple and easy recipes, which she shares on her recipe blog, mariko sakata. Her focus is to help people enjoy the benefits of raw and plant-based food by making it easily accessible and fun for everyone.

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