This mint chocolate chip nice cream (made with frozen banana) is a healthy twist on traditional ice cream. Ready within 5 minutes, and using just 5 simple ingredients, it’s a refreshing vegan ice cream that’s easy to make in a food processor or high-powered blender!
I love ice cream! It’s always been my first choice when it comes to dessert which is why, as a Certified Health & Weight Loss Coach, I am such a huge fan of healthy frozen banana ice-cream recipes!
Mint chocolate chip banana nice cream is such a great treat with the incredible taste of mint and chocolate chips. This recipe is a hit in my family! We make it all the time and ‘try’ to keep it stocked in the freezer all year round.
It’s super easy to make this healthy ice cream and is a more nutritious alternative to high calorie, sugar-packed classic ice cream. Also, there is no need to worry about an ice cream maker and you won’t have to throw out any more over-ripe bananas. Check out all of our healthy dessert recipes and grab my guide for how to start eating healthier!
Ingredients needed
This easy spinach ice cream recipe has a short list of ingredients consisting of many things you probably already have in your kitchen. Here’s the lineup:
- Bananas. For convenience, we recommend slicing ripe bananas in 1/2-inch coins and then freezing in an airtight baggie. The riper the banana, the sweeter the ice cream!
- Baby spinach. Adds a boost of nutrients and you won’t even be able to taste it.
- Milk. We typically use unsweetened almond milk in this recipe, but feel free to use any milk you prefer.
- Mint leaves. 8 to 10 fresh mint leaves gives this ‘nice’ cream a wonderful refreshing flavor. Sub with 1/4 teaspoon peppermint extract, if you’d like.
- Mini chocolate chips. For the added crunch and chocolate-y deliciousness.
- Sea salt. To balance out the sweetness and bring the flavors together.
How to make this recipe
This dairy-free banana ice cream recipe is incredibly easy to whip up. Grab your blender or food processor, and let’s go! Here’s the simple process:
For full, printable instructions, see the recipe card.
- Pop everything except chocolate chips into a high-speed blender or food processor.
- Blend back and forth until you have a nice, thick, creamy ice cream consistency.
- Add chocolate chips and blend for another few seconds. Serve and enjoy!
Expert tips
This recipe is simple and straightforward, but here are some tips for perfect nice cream!
- Use ripe, spotty bananas for the best flavor and sweetness.
- Peel and slice the bananas into 1/2-inch ‘coins’ instead of large chunks, as chunks can be more difficult to blend.
- If you’re having trouble blending the bananas, let them thaw for a few minutes. This will allow the slices to soften and become easier to blend.
- When blending, you may need to add a bit more milk (1 tablespoon at a time) to reach your desired consistency.
Frequently asked questions
This ice cream recipe is made healthier by using a lineup of nutritious ingredients and fruit as the natural sweetener. Simply add them all to a blender or food processor and blend! Bananas, spinach, fresh mint and almond milk contain essential vitamins and minerals to do your body good!
‘Nice’ cream is the term used for simple banana ice cream made by food processing a frozen banana until it resembled a creamy soft serve. These healthy ice creams are typically plant-based, dairy free, made without any added sugars and don’t require an ice cream maker.
More healthy frozen desserts
If you make and enjoy this recipe, be sure to leave a comment and ★ rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Healthy Mint Chocolate Chip Banana Nice Cream (+Video)
Ingredients
- 2 large overripe, frozen bananas sliced
- small handful baby spinach (30 grams)
- 2 tbsp unsweetened almond milk or any milk you love
- 8-10 fresh mint leaves (or 1/4 teaspoon peppermint extract)
- 1-2 tbsp mini chocolate chips
- tiny pinch sea salt
Instructions
- Pop everything except chocolate chips into a high-speed blender or food processor.
- Blend back and forth until you have a nice, thick, creamy ice-cream consistency. Add chocolate chips and blend for another few seconds. Serve and enjoy!
Notes
- Use ripe, spotty bananas for best flavor and sweetness.
- Peel and slice the bananas into 1/2-inch ‘coins’ instead of large chunks, as chunks can be more difficult to blend.
- If you’re having trouble blending the bananas, let them thaw for a few minutes. This will allow the slices to soften and become easier to blend.
- When blending, you may need to add a bit more milk (1 tablespoon at a time) to reach your desired consistency.
Comments
Daniel says
While it’s not too creative, and slightly time consuming, I once made 3 batches of banana ice cream – one with an added teaspoon of vanilla extract, one with a few tablespoons of cocoa powder, and one with a few frozen strawberries. Then I placed them into a container side by side and let them freeze together and the next morning I had neapolitan ice cream.
I also made lemon poppyseed banana soft serve with a few tablespoons of lemon juice and poppyseeds (added sweetener is recommended depending on how much or little you like lemon flavor and tanginess). Again, nothing groundbreakingly innovative, but fun and tasty nonetheless.
Dani says
Daniel – They may not be ground breaking in your book but they have definitely excited me! Love both of the ideas and will surely give them a try! Thanks for sharing;)
Susan says
Hi Dani–can’t wait to try this, looks amazing–thanks! I’m confused about one thing though–your video says a 1/4 TEASPOON of mint extract, but your written recipe says 1/4-1/2 tbsp [TABLESPOON] of mint. That’s a big difference, please let me know which is correct? Thanks! xo
Dani says
Hi Susan – It is suppose to be 1/4-1/2 TEASPOON – not tablespoon! Sorry for the confusion, I just adjusted the recipe.
Karina says
lol @ “Kariner” ;-P
Also, if you add the tiniest bit of salt into the blender (you really don’t need much– just grab a pinch), it helps break the water barrier/cell walls in the spinach and it’ll break down a lot better so you don’t have any spinach bits.
Glad you guys enjoyed it! It’s definitely a hit at our place. I’ve learned not to tell people what’s in it until they try it!! hahaha
Thanks for sharing the video! 😀
Annie says
Thanks Dani (once again) for posting such a good idea. This will be on the menu at grandma’s house on Wednesday when my precious granddaughter comes to spend the day. Thanks to Karina too for her salt tip–will do.
I have found when making smoothie-type things using frozen bananas, that it really helps the blending if you cut the bananas into 1-inch chunks, laying them out on a sheet pan until mostly frozen (like you would in freezing strawberries) and then storing them in the freezer in bags. They blend up faster and smoother this way. Hope this idea helps
Dani, you are awesome!!
Penelope says
Yummy! Can’t wait to try this myself! Can I use frozen spinach?
Rona says
Love this recipe. Used kale instead of spinach and a five or six mint leaves instead of extract , it’s my new favorite dessert!!
LP says
umm helloooo… how about using fresh mint leaves?!? :)))
Debbie Lale says
What a great idea! Love the banana ice cream. I never would have thought of this combination. This sounds delicious and I am definitely going to try this.
Thanks for all the great recipes!
Kat says
This looks amazing! I recently discovered banana ice cream and it’s so great. I like putting in some peanut butter (or PB2) and dark chocolate chips. Then topping with a few more chocolate chips and raspberries!
Amy says
I used frozen chopped spinach, as I did not have any fresh on hand – worked great.
Kids thought this was an awesome after school snack….and they didn’t say yuck when the spinach was going in!
Thank you Annie for the cut up banana trick…would make this so much easier. (I just slightly defrosted my bananas that I freeze whole when they start turning brown).
Karen says
Hi Dani,
I especially enjoy your bloopers! Anyway, I just tried the spinach/banana mint ice cream. Very yummy, however, the color of mine is as dark as the spinach is…your video shows it as the same green as the actual ice cream?
kiki de says
Loved ur spinach recipe! We used kale (fresh from our garden) and ice to substitute for the bananas/spinach…..
very delicious and very healthy!
Katy says
This needs a photo so I can pin it! 🙂
Dani says
Hi Katy! I just added a photo for you! Please feel free to PIN away!
Clare says
Hi – can you tell me please if fresh banana and spinach can be used and THEN frozen as icecream? If I make the ice cream from frozen bananas, and frozen spinach, then I can’t re freeze them again can I? Same if I used frozen spinach and frozen banana – would I be able to refreeze? Can someone answer this please, as am dying to try it out – and want to make sure I do the right thing when it comes to freezing, don’t want any “tummy troubles!” Thanks – great idea by the way 😀
Dani says
This recipe only works with the frozen bananas and then really needs to be eaten right away. It’s like instant-gratification ice cream. IF you freeze it after you make it, it turns really hard – but when eaten fresh its like soft serve!
Clare says
Thanks for getting back Dani – will try it with the frozen bananas.. Can I used frozen (slightly thawed) spinach too? 🙂
Inna says
Dani,
Thank you for the recipe, I wish I discovered it earlier as I love ice cream and was looking for a healthier but still tasty version. I made this ice cream yesterday and am making it today again but this time with fresh mint. I also discovered the site with a few other flavours, may be you know this site already, here is a link in case you or anybody else is interested: https://thedomesticgeek.com/?s=Ice+cream
Thanks again!
Dani says
This is by far my favorite way to eat ice cream:) SO glade you enjoyed it.
Ghazaal says
Just found you Dani, via youtube, you are amazing, as are your recipes and your advice videos ! Going into the kitchen to make this now !
Dani says
Awe, thanks!! I hope you enjoy the recipe.
Lori says
Dani
Can this be made in my regular blender? I’m anxious to try this.
Muki says
I just came across your blog today and made this nice cream immediately. Thank you very much for the recipe. It turned out wonderful.
Dani says
So glad you liked it!!
Rhonda Manning says
I just found you on you tube and Pinterest. Love your easy and delicious recipes.
Dani says
Welcome and thank you! So happy to have you here.
Patricia says
I added waaaaay too much mint. I used peppermint essential oil (labeled for cooking and consumption). Now I need to figure out how to counter the mint.
Dani says
You may just need to double or triple the recipe to try to balance that out!
Christine says
Are you using a Vitamix? If so, is there a particular model you recommend?
Dani Spies says
I have the Vitamix 5200 🙂