Vegan Chocolate-Mint Ice Cream

October 25, 2016

Oh, ice cream. There are some of us (like me) who loves to enjoy it on both the hottest summer and the coldest winter days. And I can’t tell you enough how nothing can beat a homemade vegan ice cream. If you’ve been looking for a quick and easy way how to make your own vegan ice cream, then I have the perfect recipe just for you.

This vegan ice cream is made from frozen bananas. If you’re not familiar with the frozen banana magic jet, this might seem an impossible thing to do. Making an ice cream from bananas? Really? Really. It’s the creamiest, most delicious and healthiest ice creams ever.

In this recipe, I combined two extraordinary flavors – mint and chocolate. If you’re growing a fresh mint in your garden like me, you’ve got yourself one really beneficial herb. Mint is not only refreshing and calming in tea, but its essential oil is long known for its healing capabilities.

Mint gives relief to common cold and even asthma. Also, mint helps to lose weight, prevent menstrual cramps and ease the digestion.

However, if you’re not a fan of mint & chocolate combination, feel free to adjust the flavor to your preference. You can use only chocolate or add some strawberries to make a strawberry ice cream. The choices are endless.

Vegan mint ice cream (2 of 10)

Vegan mint ice cream (4 of 10)

To make 2 servings of vegan chocolate mint ice cream, you’ll need:

  • 3 ripe bananas
  • 5 fresh mint leaves
  • a bit of rice milk or water (to help the blender; you don’t need any if your blender can take care of frozen bananas)
  • 2 tbsp of cacao nibs or finely chopped dark chocolate
  • 1/2 tsp spirulina powder (optional – adds more “green” to the color)
  • 1 tbsp of maple syrup (optional – only if you want an extra sweet ice cream)
  • fresh berries for topping


  1. One evening before making the ice cream, freeze the bananas. Roughly chop them into smaller pieces (will be easier to blend them) and put in a plastic box or small bag, then place in the freezer. Perfectly they should stay there overnight, but 5 or 6 hours are good to go as well.
  2. 10 minutes before making the ice cream, remove bananas from the freezer.
  3. Place them in a food processor, add mint leaves, spirulina powder and blend until smooth and creamy. If your blender struggles with it like mine sometimes does, add rice milk or water little by little until you get a creamy texture. But remember – the more water or rice milk you’ll add, the less creamy and more liquid the ice cream will be.
  4. When the ice cream mixture is ready, mix in cacao nibs or chocolate.
  5. Serve with fresh berries on the top.

Vegan mint ice cream (8 of 10)

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