Mint choc-chip ‘nice’ cream
- 7 large bananas, chopped
- ¼ teaspoon natural peppermint extract
- 1 cup unsweetened coconut milk
- 1 drop of mint green food colouring
- ¹⁄³ cup mini dark chocolate chips
1 Place banana in single layer on a baking tray or container.
2 Cover and freeze until frozen. Partially thaw frozen bananas, then place in a blender with peppermint extract. Process until well combined.
3 Add milk and process until the mixture is smooth and of a sorbet-like consistency, occasionally scraping down the sides of processor. This can take 3–4 minutes. Tint with the food colouring and stir in chocolate chips.
4 Spoon the ‘nice cream‘ into a 4–cup capacity airtight container or a loaf tin. Cover and freeze.
Nutrition Info (per serve)
Total fat 3.3g
–Saturated fat 1.7g
Dietary fibre 2.4g
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