This Mint Chip Banana Ice Cream recipe uses just four simple ingredients and is the ultimate summertime treat. Healthy, dairy-free, vegan and no churning!
This summer I’ve been obsessed with ice cream. Maybe it’s because my favorite vegan ice cream shop opened nearby, or I discovered a new vegan brand I really enjoy… either way, I can’t get enough!
Most vegan ice creams are definitely indulgent, and I love treating myself to a bowl now and then.
Today I’m going to show you how to make my favorite ice cream flavor: mint chip! We’re using simple, pure ingredients, and it doesn’t require any churning. It’s also made without dairy and gluten.
How to make Vegan Ice Cream
The secret to this banana-based ice cream? Bananas!
I'm sure you've heard of banana ice cream (or banana nice cream as it's sometimes called), but in case you haven't, it's making a vegan ice cream using frozen bananas.
All you have to do is blend up your bananas (sometimes with a little liquid), and the end result is a perfectly smooth and creamy “ice cream”. It's rich, delicious, and easy to make!
Vegan Mint Chip Ice Cream
The only downside of banana ice cream is that it definitely tastes like bananas, which is why I wanted to show you how to make it slightly less “banana-y”, while still keep things light and fresh.
Enter…my mint chip banana ice cream recipe!
It combines frozen banana with ripe avocado, blended with mint extract and cacao nibs. It tastes eerily similar to traditional mint chip ice cream, and makes for a fun, creamy treat after dinner.
(Because let’s be honest, ice cream in front of Netflix is THE BEST!)
Tips & Tricks for Making Banana Ice Cream
When it comes to banana ice cream, there are a few things you'll want to keep in mind. Not only with the tools you need, but also the process itself.
I've made hundreds of banana ice cream recipes over the years, and this is what I have found to be most useful:
1. The machine you use matters. Since you'll be blending up frozen items without any liquid, you need a high powered machine. I have found that a food processor works best, but you can also use a blender with a tamper (like a Vitamix) or something like I have (the Twister Jar from Blendtec) – you want something that can help move the ingredients around so it doesn't get stuck on the blade.
2. Don't add too much liquid. As much as you'll want to add liquid to speed up the blending process, don't. That will only result in a soupy mess that resembles a smoothie more than ice cream. Instead, scrape the sides down of your machine as needed to help the blending along.
3. Freeze before serving. If you're looking for a scoopable ice cream (similar to a traditional hard ice cream), you'll want to freeze your ice cream overnight before serving it. If you're a fan of soft serve, go ahead and serve the ice cream straight from the blender/food processor.
If you end up making this recipe, don't forget to share a photo with me on Instagram ❤️you can tag @simplyquinoa or use #simplyquinoa so I can easily find your pic and give you some love in return!
More Vegan Ice Cream Recipes
- Cherry Ice Cream
- Chocolate Chip Cookie Dough Ice Cream
- Chocolate Candy Cane Ice Cream Sundae
- Banana Ice Cream Sundae
- Black Raspberry Ice Cream
4-Ingredient Mint Chip Banana Ice Cream
Ingredients
- 4 frozen bananas cut into chunks
- 1 avocado
- 1/2 teaspoon mint extract
- 2 - 3 tablespoons cacao nibs or chocolate chips
- 1/4 teaspoon spirulina or matcha optional (for color)
Instructions
- Add all the ingredients to a food processor and process on high until smooth and creamy. Scrape down the sides as needed.
- For a harder texture, transfer the ice cream to a glass container and freeze overnight. If you enjoy "soft serve", serve ice cream immediately.
- If freezing overnight, when you're ready to serve simply remove banana ice cream from the freezer and let sit at room temperature for 10 minutes. Scoop into bowls and top with desired toppings!
Nutrition
