This summer has got me craving chocolate chip mint ice cream like no other! And let me just say I’m not one to typically fond over ice cream. Buuuut that may be because I fulfill that void with my thick-as-ice-cream smoothie bowls……. Either way, I knew I had to make some. STAT.
I’ve been going to a nearby farm with my boyfriend several times this summer to pick up fresh produce and we’ve been fortunate enough to be able to pick our own fresh herbs. Rosemary, thyme, mint, sorrel, basil, dill, cilantro, lavender, lemon balm just to name a few.
Modifying recipes by making them more healthy and natural is something I find weird pleasure in and this recipe was one I definitely needed to try that with. Initially when I was brainstorming ingredients, I knew frozen bananas were going to be included because, DUH, they make any smoothie that much more thick and creamy. But, then it came down to the mint portion, where my childhood mind drifted off to green food coloring I am very unsure why. That couldn’t work.
Then it hit me! Why not put some of those fresh herbs I’ve been picking to good use and make this ice cream as natural as possible with mint leaves?? Honestly, I will never go back! So insanely fresh and satisfying.
Every time I make nice cream or a smoothie I always add a scoop or two of protein for added nutrition and added thickness. This time I wanted to incorporate Vital Proteins Collagen Peptides to help promote healthier skin and hair, stronger nails, support for joint and bone health, along with several other health benefits. You can find my full review of Vital Proteins here. The collagen gives the nice cream a slight frothy texture, making it more light and fluffy. Unfortunately, this nice cream melts pretty fast and doesn’t freeze well, so you’ll have to eat immediately after blending. Fortunately though, I don’t think this will be a problem because you won’t be able to resist it!
If you’re unable to pick your own mint leaves, most grocery stores offer fresh herbs in the produce section, if not in small plastic containers in the refrigerated area of the produce.
Since I don’t have a large food processor (still don’t know why I’m so behind), I used my Vitamix, which is why I added a bit of unsweetened almond milk. Otherwise, you may not need to add as much liquid if you have a high-powered food processor. You guys gotta try this recipe out and let me know what you think. I will definitely be making more batches of this magical mint creation!
Mint Chocolate Chip Nice Cream
- 2.5 frozen bananas
- 1/3 cup unsweetened almond milk
- 3 scoops Vital Proteins Collagen Peptides
- 1/2 packed cup fresh mint leaves
- 3 squares dark chocolate
Add frozen bananas and almond milk to high-powered blender and blend (if using a food processor, you may need to add less liquid)
Next, add Collagen Peptides, fresh mint leaves and dark chocolate to blend for about another 30-45 seconds
Top with a sprig of mint and dark chocolate shavings