Mint Chocolate Chip Ice Cream
A cool and creamy treat made with just a handful of simple, real-food ingredients. Frozen bananas bring sweetness and a soft-serve texture, while fresh mint, spirulina, and a splash of coconut milk create that refreshing green glow. A handful of dark chocolate chips adds a fun crunch and pairs perfectly with the minty freshness. Naturally sweetened, dairy-free, and made to be shared—perfect for a hot afternoon or a fun dessert with the kids.
Ingredients
- 3-4 frozen bananas adjust to desired thickness
- 1 handful fresh mint leaves
- ¼ tsp spirulina powder for natural green color
- 1 13.5 oz can full-fat coconut milk
- 2 tbsp maple syrup more or less to taste
- Optional: a few drops of food-grade peppermint essential oil
- 1 handful dark chocolate chips soy-free or dairy-free, if preferred
Instructions
Blend it up:
- Add the frozen bananas, mint leaves, spirulina, coconut milk, maple syrup, and peppermint oil (if using) to a high-speed blender like a Vitamix. Blend until smooth. You may need to adjust the amount of banana or coconut milk to get a thick, creamy texture—thick enough to scoop, but still able to churn.
Churn it:
- Pull out your Cuisinart ice cream maker and make sure the freezer bowl is fully frozen. Pour the blended mixture into the bowl, turn on the machine, and let it churn for about 15 minutes, or until the machine slows down and the ice cream reaches a soft-serve consistency.
Add chocolate chips:
- Once churning is complete, sprinkle in the dark chocolate chips and gently stir to combine.
Serve or freeze:
- Enjoy right away for soft-serve style, or transfer to a container and freeze for a firmer scoopable ice cream.