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RECIPE
4 INGREDIENTS6 STEPS10MIN

Vegan Mint Chocolate Chip Ice Cream

5.0
3 Ratings

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Girl Eats Greens

I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
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A dairy-free version of mint chocolate chip ice cream that will take you right back to your childhood. ..
10MIN
Total Time

Girl Eats Greens

I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2
Bananas , frozen
3/4 cup
Coconut Cream
1 tsp
Peppermint Oil
1/3 cup
Vegan Chocolate Chips

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Nutrition Per Serving

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CALORIES
196
FAT
6.1 g
PROTEIN
3.7 g
CARBS
33.2 g

Cooking Instructions

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Step 1
Start by peeling and freezing your Banana (2) the night before. It’s easiest to cut them a bit before freezing. I find a mason jar works wonders to store them in.
Step 2
For the Coconut Cream (3/4 cup), if you have full fat coconut milk, simply do not shake it and scoop out the cream that has risen to the top.
Step 3
Add frozen bananas, coconut cream, and Peppermint Oil (1 teaspoon) to a food processor. Process until the mixture becomes like a soft-serve consistency and there doesn’t appear to be any large chunks of bananas.
Step 4
Add the Vegan Chocolate Chips (1/3 cup) and pulse a few times until they are broken up within the mixture but not completely blended in.
Step 5
At this point, you can serve immediately for a soft-serve consistency. Or place the ice cream in an airtight container and freeze for 3 or more hours for a more traditional ice cream consistency.
Step 6
Enjoy!

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Nutrition Per Serving
Calories
196
% Daily Value*
Fat
6.1 g
8%
Saturated Fat
3.6 g
18%
Trans Fat
0.0 g
--
Cholesterol
4.2 mg
1%
Carbohydrates
33.2 g
12%
Fiber
2.5 g
9%
Sugars
23.3 g
--
Protein
3.7 g
7%
Sodium
25.5 mg
1%
Vitamin D
--
--
Calcium
22.5 mg
2%
Iron
1.2 mg
7%
Potassium
295.9 mg
6%
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