Mint Chocolate Chip Nice Cream
This creamy, vegan nice cream recipe will have all the mint chocolate chip lovers swooning - all you need are 6 simple ingredients. Watch how I make it in the video below!
Servings: 6 servings
Ingredients
- 4 large bananas
- 1 large avocado
- ¼ cup almond milk (or other dairy-free milk)
- ½ teaspoon peppermint extract
- ¼ teaspoon vanilla extract
- 3 ounces chocolate bar roughly chopped
Instructions
- Peel and slice the bananas into chunks, and place on a parchment lined baking tray. Peel and dice the avocado, and add to the baking tray. Freeze for at least 2 to 3 hours.
- Add the frozen bananas, frozen avocado, almond milk, peppermint extract and vanilla extract to a high-powered blender or food processor. Blend for one minute, or until smooth. If your blender has a tamper, make sure to use that.
- Add the chopped chocolate to the blender and either stir together (if you'd like to keep big chunks of chocolate - my preferred method) or pulse a couple of times (to get small flecks of chocolate).
- Serve immediately for a soft texture or place in a loaf pan and freeze for a couple of hours for a firmer texture.
Video
Nutrition
Calories: 211kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 20mg | Potassium: 546mg | Fiber: 6g | Sugar: 13g | Vitamin A: 105IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 2mg