Description
There’s something enchantingly nostalgic about the icy crunch of mint paired with decadent chocolate bits—made healthier with plant-based ingredients like avocado, bananas, and coconut milk. This refreshing, dairy-free version delivers full flavor without the sugar crash.
Ingredients
1 can full-fat coconut milk (or oat/almond milk for lighter option)
1 cup fresh mint leaves
2 ripe bananas (or 4–5 soaked Medjool dates)
1/2 cup packed spinach (optional, for color)
1/2 cup dark chocolate chunks (70%+ or sugar-free)
1 tsp vanilla extract (optional)
1 tbsp maple syrup (optional, to taste)
Instructions
1. Add mint, spinach, coconut milk, and bananas (or dates) to a blender. Blend until smooth and frothy.
2. Taste and adjust with vanilla or maple syrup if needed. Blend again.
3. Stir or pulse in dark chocolate chunks until evenly distributed.
4. Pour mixture into a freezer-safe container. Freeze 30–45 minutes for soft-serve or up to 2 hours for firmer texture.
5. Optionally stir halfway through freezing to break up ice crystals for creamier texture.
6. Let sit at room temperature 5–10 minutes before scooping.
7. Garnish with mint leaves or crushed chocolate mint cookies.
Notes
Use a powerful blender or food processor for best texture.
Spinach adds vibrant green without altering flavor.
For nut-free version, avoid cashew base and use sunflower seed butter or avocado.
Kids love the taste and won’t even notice the greens!
Store in an airtight glass container to preserve flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blended + Frozen
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 11g
- Sodium: 10mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: healthy mint chocolate chip ice cream, vegan dessert, dairy-free ice cream, avocado ice cream, date-sweetened ice cream