Description
Matcha mint chocolate chip nice cream is a healthy soft serve ice cream made with just a few simple ingredients: bananas, coconut milk, mint, chocolate, and matcha (optional)! No added sugar, dairy-free, vegan, paleo, and gluten-free.
Ingredients
- 3 ripe but firm bananas, cut into coins and frozen in a single layer
- 1 can of full-fat coconut milk, put in the fridge to set OR 1/4 cup unsweetened cashew or almond butter
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract, plus more to taste
- pinch of salt
- 1/2 teaspoon matcha powder or moringa powder (optional, add more to taste)
- 1 (3.5-oz) dark chocolate bar, coarsely chopped OR 1 cup of chocolate chips (for a sugar-free option, I like Lily’s Dark Chocolate Chips).
Instructions
- Before you start. Cut the bananas into coins and freeze in a single layer on a baking tray or large plate lined with parchment paper. Put the coconut milk in the fridge to set.
-
Process. Combine the frozen banana coins, the cream from the can of coconut milk (the cream should have separated from the coconut water in the fridge: discard the coconut water or save for smoothies) OR the cashew or almond butter, vanilla extract, peppermint extract, a big pinch of sea salt, and the moringa or matcha powder (optional) in a food processor.
Pulse until the mixture is the creamy texture of soft-serve ice cream. You may need to scrape down the sides throughout the process; it can take a few minutes, so be patient! Taste and add more peppermint extract if desired. Once creamy, add the coarsely chopped dark chocolate and pulse until incorporated. Transfer to an airtight container.
-
Enjoy. This nice cream will be best and creamiest if eaten right away. Use a large spoon or ice cream scoop to serve. To save for later, store nice cream in the freezer. Allow to thaw for 10-15 minutes before scooping.
