I absolutely love the taste of mint and chocolate! In my former life as a sugar addict, I would eat York Peppermint Patties like they were going out of style. This light and refreshing Mint Chip Ice Cream recipe is made with coconut milk, frozen bananas, and a touch of coconut palm sugar. It’s pretty awesome.
Note: If you also love the taste of mint and chocolate, then here’s a tasty way to liven up your next protein shake. In a blender, combine: 1 cup ice, ½ a frozen banana, 1 tablespoon dark chocolate—chopped, 1 cup water, 1 scoop high quality chocolate protein powder, and 2 drops peppermint extract.
2 cans (13.66oz) coconut milk, full fat
2 Bananas, frozen
3 tablespoons coconut palm sugar
1 tablespoon vanilla extract
2 teaspoons peppermint extract
⅓ cup mini dairy-free soy-free chocolate chips
Chill the cans of coconut milk in the fridge overnight. Do NOT shake the cans up at all! Ever! Carefully turn the cans over and open from the bottom. Drain out the liquid and scoop the white cream into a blender. Discard the liquid.
Combine the bananas, coconut palm sugar, vanilla, and peppermint extracts in the blender. Blend until smooth.
Pour the ice cream mixture into an ice cream maker. Turn the ice cream maker on and run for about 15 minutes, until creamy. Add the mini chocolate chips just as it becomes creamy. Enjoy!
Calories: —
Fat: —
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Sodium: —
Fiber: —
Protein: —
Sugar: —