This Mint Chocolate Chip Banana Ice Cream couldn’t be easier! It’s basically frozen bananas that are blitzed in a food processor until they’re super creamy. Then maple syrup, fresh mint leaves, dark chocolate and a touch of mint extract is added to the mix. It makes for the perfect guilt free snack!
Hi everyone! How’s it going? What a lovely week hubby and I had! We had a little staycation vacation and the weather was FABULOUS! Like, the best summer we’ve had in years. We were tourists in our own province, doing lots of sightseeing and checking out tons of restaurants. Stayed tuned for my next monthly favourites for some gorgeous shots. And super exciting news is that just last week I was featured on Food Bloggers of Canada! There’s a little Q & A so check it out if you wanna know a little more about me!
Have you ever heard of ‘nice cream’? Apparently, it’s all the rage now and all the cool kids are eating it. I actually don’t know if that’s true, but we’re gonna pretend that they are. But, honestly, do we even care? Anywho, I am LOVIN’ this Mint Chocolate Nice Cream. I can get my ice cream fix without having to indulge in a bazillion calories, which totally works for me cause I reeeeeeally don’t want to have to work out extra in the summer. If I’m being truthful, I probably don’t want to work out anytime, but a girl’s gotta do what a girl’s gotta do. There’s only so much I can eat before I can’t fit into dem pants, feel me?
How to Make Mint Chocolate Chip Banana Ice Cream
The prep for this Mint Chocolate Nice Cream was only about 5 minutes. Then, you just place the mixture into the freezer to cool off for a few hours and then get scooping. I experimented with this recipe for a bit (oh, the struggles, right 😉 ? ) and am super happy with this result. When I initially made this, I put waaaaay too much mint extract in there. Let me tell you – too much of a good thing is definitely not a good thing. It was way too minty…I’m talking fresh minty breath for days minty. When too much mint is added it tastes bitter and nobody wants that!
Fresh Mint Recipe – the secret ingredient
The mint in our little herb garden is thriving so well. I mean, I’ll never use it all before the season ends. Of course with all that mint lying around, I opted to use actual fresh mint in this nice cream with just a touch of mint extract to really bump it up.
If you don’t want to use fresh mint or can’t access, feel free to use just mint extract. I would recommend starting with a 3/4 tsp and taste accordingly. Remember, you can always add more, but you can’t take out 🙂
I didn’t use food colouring here as I was going for a more au naturel feel, but if you really want that green colour, feel free to use some; I would suggest using a few drops at a time cause a little goes a long way.
What’s your favourite ice-cream flavour? Hands down it’s mint chocolate chip for me, but close is chocolate chip cookie dough and strawberry. But, really, can you go wrong with any flavour??
Until next time, take care and chit chat again soon 🙂
P.S. If you missed my last recipe, you can check it out here.
P.P.S If you think this Mint Chocolate Chip Banana Ice Cream will make your belly happy too, please be sure to hit that little Pin button down below. Many thanks, you guys! XO
Mint Chocolate Chip Banana Ice Cream
- 3 frozen bananas -cut into chunks
- 1/4 cup maple syrup
- 3/4 cup dark chocolate -chips, chunks or a bar (chopped) preferably 'mint' flavoured
- 12-15 mint leaves -roughly chopped
- 1/2 tsp mint extract -or to taste
- Place bananas in food processor and blitz for a minute or two. Bananas will look a bit crumbly. Stop processor and scrape side and continue again for a minute or two until smooth and creamy.
- Add remainder of ingredients and blitz a minute or two until ingredients are combined. If you want more mint flavour, add a little mint extract at a time. Remember, too much will make it bitter. Pour into a pan (I used a standard sized bread pan lined with wax paper. Freeze 3-4 hours. Enjoy!
If you don't want to use fresh mint or can't access, feel free to use just mint extract. I would recommend starting with a 3/4 tsp and taste accordingly. Remember, you can always add more, but you can't take out 🙂