Mint Chocolate Chip Banana Ice Cream
Mint Chocolate Chip Banana Ice Cream

Photo Credit

Kelly Garbato/V for Vegan

This Recipe

  • Skill Level: Beginner
  • Serves: 10
  • Start to Finish: 10 minutes plus freezing time

Nutrition Facts

Amount per serving:
Total Calories: 98
  • 17mg Sodium
  • 20g Carbs
  • 2g Fiber
  • 3g Fat
  • 1.5g Saturated Fat
  • 1g Protein
  • 13mg Calcium
  • 1mg Iron

This "ice cream" is so lush, you won't suspect it's made from bananas—or that its color come naturally from spinach. Since the veggie is largely water, if you prefer a more sorbet-like dessert, add more spinach for an in icier texture.


  • 1/2 cup chocolate chips
  • 4 cups baby spinach
  • 1 teaspoon mint extract
  • 5 overripe bananas, peeled, sliced, and frozen
  • Non-dairy milk (optional)
  • Sugar (optional)



1. Place chocolate chips in a food processor and pulse until broken up into smaller pieces. Remove and set aside.
2. Place spinach and mint extract in food processor and process until spinach is broken up into small bits and resembles a paste, about 1 minute. Add bananas and pulse about 1 minute until smoothly blended, stirring by hand several times if frozen chunks gather and stick. (If necessary, add 1 splash non-dairy milk to ease the process.) Taste mixture and add extra mint extract or sugar if needed. Add chocolate chips and pulse several times, just enough to mix into batter.
3. Enjoy immediately as soft serve, or transfer ice cream to an airtight container and freeze at least 1 hour for a firmer dessert.

Recipe provided by Kelly Garbato of V for Vegan

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