Description
A guilt-free, refreshing mint chocolate chip ice cream made with ripe bananas and almond milk.
Ingredients
Scale
- 2 ripe bananas
- 1 cup almond milk (or any milk of choice)
- 1 teaspoon peppermint extract
- 1/2 cup dark chocolate chips
- Fresh mint leaves for garnish (optional)
Instructions
- Start by peeling the ripe bananas. Bananas that are spotty and well-ripened work best for this recipe because they are sweeter and easier to blend.
- In a blender, combine the prepared bananas, almond milk, and peppermint extract. Blend until the mixture is completely smooth and creamy. This step is vital for achieving that ice cream-like texture.
- Once blended, stir in the dark chocolate chips to distribute them evenly throughout the mixture. Pour the entire mixture into a freezer-safe container and level it off. Cover and freeze for at least 120 minutes, or until it becomes firm enough to scoop.
- After freezing, take the ice cream out and let it sit at room temperature for a few minutes before scooping. Serve in bowls, garnished with fresh mint leaves, if desired. Enjoy your homemade treat!
Notes
Store leftover ice cream in an airtight container in the freezer for up to one week. For the best texture, consume within 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg