Since it has been a week full of rain, 60 degree nights, and chilly winds I decided to jump at the chance to make fake ice-(no)cream because this weekend it will finally be back in the 80’s! Yay! This recipe is fully raw if you do not add my homemade vegan chocolate chips (recipe will be posted separately 😉 .
After my sister told me I use chia too much I thought to myself, “That’s because it is awesome, why would anyone not love using chia all the time!” Well, I looked back at all my food post on my blog, instagram, and other social media and I did realize it’s in a lot of recipes. Thus, I took her advice and changed things up a for my audience.
My mind was set on Mint Chocolate Chip Ice-(No)Cream once a received requests for healthy dessert recommendations that can still fit into a “clean eating” meal plan. My main goals when creating an ice cream recipe are: make it healthy, make it vegan so all walks of life can enjoy, and make it creamy and delicious. While blending ingredients together is simple, the tricky part is finding the perfect balance to make a great tasting ice cream. With this recipe I did two things that were different than my usual, I used coconut milk instead of almond milk and used my secret ingredient spirulina to increase the nutrient profile.
1. Spirulina is an algae that has been used as a dietary supplement to improve our overall health. Don’t get scared off just yet. It is one of the truest forms of a superfood containing over 100 important nutrients such as the vitamin B complex, vitamin E, beta-carotene, iron, calcium, zinc and other antioxidants. This product is also rich in essential amino acids making it a great source of vegetable protein, especially for vegetarians and vegans.
2. This product has already been long used helping many people maintain good health, improve metabolism, boost energy, and contribute to weight loss.
3. Spirulina added the color due to its high levels of chlorophyll and can be used to benefits individuals who are malnourished or have a diet with poor nutrient intake.
***Although, I do not advocate any single supplement as a miracle drug for weight loss, I will agree with the fact that spirulina will undoubtably improve overall health due to its high nutrients profile. Always consult a doctor before taking any new supplements to avoid negative side effects that can occur.
The fat in coconut milk helps the ice cream form a creamy texture compared to milk low in fat. You can make this ice-(no)cream in batch quantities and store in your freezer to enjoy for days.
(Note: If you decide to make enough to freeze I recommend using canned coconut milk. The coconut milk I used gave the ice cream a smooth and creamy texture when I served and ate it immediately, however, once frozen to consume at a later date the ice cream become slightly grainy. The higher fat content in canned milk could help eliminate this issue.)
This tasty treat is vegan friendly, gluten free, oil-free, and preservative free. It was rather simple and very quick to whip up.
Mint Chocolate Chip Ice-(No)Cream
Preparation time: 7-10 minutes
- 3 bananas, frozen
- 1 cup coconut milk
- 2 tsp vanilla
- 1 tsp spirulina
- 1/4 cup fresh mint, loosely packed
- 1 tsp peppermint extract (optional)
- 1 Tbsp & 2 tsp raw cacao nibs
1. Combine all ingredients, except cacao nibs, into a food processor and blend until a smooth.
2. Add only half the liquid to determine how thick you want your end product. Pour in the second half slowly if ice cream is too thick. ( I added the whole cup, but did pour in halves to test out the consistency.)
3. Fold in cacao nibs with a spatula, top with fresh mint, serve, and enjoy!
Top with more cacao nibs or with my homemade vegan chocolate chips. The choices are endless. Try my recipe and let me know what favorite toppings you added to your mint ice-(no)cream!
Happy Weekend! Visualize Nutrition with me even during dessert!
❤ Rebecca Raymundo, RD, LDN
Per serving: Calories: 111; Total Fat: 2.8 g (Saturated Fat: 2.1 g); Cholesterol: 0 mg; Sodium: 14.8 mg; Potassium: 315.9 mg; Total Carbs: 20.2 g; Dietary Fiber: 3.1 g; Protein: 1.5 g; Calcium: 9.9%.