This year somehow felt like summer went by way too fast but also seemed to last for months and months. I’m going to miss the sweet summer moments with my family but I’m making more of an effort to bring more joy and play into our everyday lives.
So while the kiddos are back in zoom school I’ve decided to celebrate the end of summer with this homemade mint chip nice cream recipe! I love how creamy and vibrant this recipe is and the mint flavor is so satisfying. We’ve added lots of dark chocolate chips and topped it with Green Bee Honey for an extra boost of immunity.
Full disclosure, I ate two huge bowls of this nice cream all two myself and felt ZERO guilt about it. It’s so clean! All vegan, gluten-free, paleo and made with whole, real ingredients. Dig in!!
4 cups frozen banana slices (~2large bananas)
⅛ tsp pure peppermint extract, or more as desired
Pinch of salt
½ cup coconut cream
1 tsp Green Bee Honey
2-3 tbsp chocolate chips (we love Lily’s Sweets)
TOPPING: Green Dream Superfood + Protein Blend & Green Bee Honey
Blend on high for 1 to 2 minutes stopping to scrape the sides every so often.
If your blender is having a hard time blending the bananas, add coconut cream or almond milk by the tablespoon. Add in the chocolate chips at the end and blend once.
Once pureed together, your mint chip nice cream should be like a super thick smoothie or soft serve. Option to eat immediately or to transfer to a parchment-lined bread pan to freeze for later.
Freeze nice cream for 1 to 2 hours so that it hardens enough to scoop like ice cream, but isn’t too hard where you can’t scoop it.