Mint Chocolate Chip Nice Cream (Paleo, AIP, Whole30, Vegan)
It’s a balmy 50°F outside right now which is totally ice cream weather in Minnesota.
I just returned from a long walk in the sun and there were many, many people walking and running in shorts and tank tops. We are insane, in the best possible way. (I was jacket-less although I did wear sleeves and yoga pants, yo.)
Have you made nice cream before? Frozen bananas tossed in a blender and magically pureed into truly creamy ice cream? It’s bizarre how well it works, which is half the fun. The other half, of course, is eating it. It’s so decadent-tasting, I swear. And it’s ready in minutes!
For this version, I added a few peppermint drops and even a couple of drops of green food coloring. There’s no added sugar and it can be fat-free (minus the chocolate), although I like to add coconut cream or avocado oil for extra creaminess. Your call.
This recipe hails from The 30-Minute Paleo Cookbook, currently available for preorder. (Check out this lovely review at Minneapolis/St Paul Magazine!) It has a desserts chapter! I don’t share tons of desserts (my cravings fall on the savory side), so I was excited to pull together a collection of fast-and-healthy treats for you.
Every recipe in the book comes in under 30 minutes, which keeps baked goods very simple. and makes a treat as easy as this a no-brainer. Pretty much all of the dessert recipes are kid-prep-friendly and several would make healthy after-school treats.
Last week, I recorded this video talking about tricks to stick with cooking meals at home, especially if you’re struggling to stay consistent (it happens!). The more days per week that you eat well at home, the faster you’ll meet your health goals (or the longer you’ll maintain your goals if you’ve worked hard already). You can also catch it here on YouTube.
I love to be the bug in your ear reminding you that 1) you have more time to cook than you think you do, 2) even so, cooking great, healthy food doesn’t have to take much time at all, and 3) cooking your own real-food meals is the single most important thing you can do for your health.
How can I help you? Of course I post Paleo/AIP/Whole30 anti-inflammatory recipes here. And I also offer:
- Project Vibrancy Meals meal plans. If you’re ready to transform your health by eating deeply nutritious food every day, meal plans are the path. Shopping lists, proven and well-loved recipes, detailed instructions for clean-up and storage, substitution tips, and many food sensitivities accommodated (Paleo, AIP, Whole30, Dairy-free, Nut-free, Gluten-free, Egg-free, Pork-free, and Shellfish-free all covered).
- Kickass Condiments: 20+ Little Recipes That Change Everything. This snappy little e-book is packed not just with amazing condiment recipes, but also tips for using the condiments to create fast, flavorbomb meals from fridge and pantry staples. I think of this little book is the take-out buster.
- The 30-Minute Paleo Cookbook. If you’re new to cooking from scratch most nights of the week, this book is a delicious and approachable introduction to a healing diet. The ingredients are easily found in any grocery store with substitutions and shortcuts suggested throughout the book. I wrote in a TON of flavor as well as comfort-food favorites to please any palate.
- Private batch cooking sessions. If you live in the Twin Cities and want to learn how to batch like a boss, let’s cook together! Send me a note here for more information.
- Private coaching. If you’re overwhelmed and/or confused about where to begin, I work with clients one-on-one to set goals and meet them. Whether you’re implementing an elimination diet like the autoimmune protocol or wanting to lose weight, I’d love to support you on your journey. Send me a note here to chat.
Have fun with the nice cream recipe and if you’re here in Minnesota: HOLD ON, SPRING IS COMING.
Mint Chocolate Chip Nice Cream
Note: If you’re AIP and can’t eat dark chocolate, you could skip it, or make these AIP-compliant carob chips. For Whole30, skip the chocolate.
Active time: 5 minutes
Total time: 5 minutes
This quick dessert puts the creamy magic of frozen bananas to terrific use. Make sure the bananas are starting to have brown spots for the creamiest result. I love the addition of coconut cream—the solid cream in a can of full-fat coconut milk—for extra creaminess, but you can skip it if you’d like to keep the nice cream lighter.
2 overripe bananas, peeled, halved, and frozen
1/4 cup coconut cream (or 1 tablespoon avocado oil)
1 drop green natural food coloring (optional)
1/8 teaspoon real peppermint extract
Pinch sea salt
3 tablespoons Paleo chocolate chips or coarsely chopped dark chocolate
- Make the nice cream. Combine the frozen bananas, coconut cream (or oil; if using), food coloring (if using), peppermint extract, and salt in a blender. Blend, using a tamper if necessary, until completely smooth.
- Finish and serve. Add the chocolate and blend briefly to break up the pieces a bit. Serve immediately.
Per Serving: Calories: 289; Fat: 17 g; Protein: 3 g; Total carbs: 35 g; Fiber: 5 g; Sodium: 10 mg; Iron: 5 mg
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