Mint and Chocolate Chip Ice Cream
A bit of a play on a recipe with this one. A superfood dessert which tastes like a creamy ice cream, but is dairy free and packed full of highly nutritious ingredients. Excellent for when you need that sweet fix after a meal, or just at anytime of the day, but don’t want to load up on sugar.
It should really be known as Banana and Spirulina Ice Cream, but it tastes like such a wonderful mint and choc chip I don’t think many would guess!
- 4 frozen bananas, as ripe as possible
- 2-3 drops pure peppermint extract
- 1 tsp. spirulina
- Handful raw cacao chips
Ripe bananas are better for you to eat than unripe bananas because the starches are fully developed into sugars, which make the fruit easier to digest.
Spirulina is a highly nutritious blue-green algae, high in protein and amino acids, including the essential fatty acid gamma linolenic acid (GLA). It is rich in minerals, vitamins, beneficial pigments and antioxidants, and is the richest beta carotene food, with a full spectrum of 10 mixed carotenoids. It is also rich in chlorophyll, fatty and nucleic acids and lipids.
- Peel very ripe bananas, slice and freeze them in a freezer bag.
- Using a food processor, blend the frozen bananas along with the peppermint extract and spirulina.
- When it’s looking like breadcrumbs, empty into a large mixing bowl and with a wooden spoon, start stirring and mixing. This starts the break down the edges for the frozen crumbs and before you know it, forms a smooth, ‘soft-serve’ ice cream.
- Add the raw cacao chips and mix in, then serve straight away.
If you’re making the ice cream ahead of time, then place the ice cream into a tupperware and freeze until needed. It will need about 5 or so minutes to thaw a little before serving again.
You can find Spirulina and Raw Cacao Chips at Holland and Barrett.