Now it’s getting warmer I’m craving ice cream and I absolutely love mint choc chip ice cream so I thought I’d whip up a batch of a slightly less naughty version!
This is as good, if not better, than the traditional stuff and only has four ingredients!
The ingredients below made about 5-6 generous scoops but it will depend on the size of the bananas so you may need to adjust quantities a bit. Don’t be scared about the spinach – you really can’t taste it at all and it gives not only a great nutrient boost but a lovely green colour 🙂
I always have frozen bananas in my freezer for smoothies, banana bread etc. I don’t like over ripe bananas so if they ever start to get too ripe I chop them up and pop them in freezer bags. Then they’re ready to use any time! So first things first – freeze some bananas!
You will need:
Frozen bananas – I used 4 medium bananas
Handful of spinach (adjust according to how green you want it!)
Couple of tbsp Cacao nibs (or you can use any dark chocolate – sugar free or not – your choice)
Natural peppermint extract (to taste) (or fresh mint leaves if you happen to have some)
Pop the bananas in to a high speed blender – I use my trusty vitamix but any blender that can handle ice will do, and blitz it to start to break up the bananas. Once they start to smoosh up (technical term 😉 ) add the spinach a little at a time. Then add a few drops of peppermint extract – the amount will depend on how minty you like it! You don’t want it tasting like mouthwash though so go easy to start with! Keep blitzing it and stirring it in until the spinach is combined and the colour you want. Remove from the blender and stir the cacao nibs/chopped chocolate through it and serve!
It melts fast so get in quick! You can refreeze it – ideally refreeze in ice cube trays and then when you want to eat it pop the cubes in to the blender and give it a very quick blitz!
How easy was that? 🙂
Pingback: Mint Chocolate Mousse and N’ice cream layered dessert – dairy and gluten free | Pure and Simple Bakes