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Paleo Mint Chocolate Chip Ice Cream Recipe
Mint Chocolate Chip Ice Cream made with canned coconut milk making it paleo and vegan with no churn style in the food processor
Prep Time
5
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
5
minutes
mins
Course:
Desserts
Cuisine:
Italian
Keyword:
Coconut Milk, Ice Cream, Nice Cream, Paleo, Vegan
Servings:
4
people
Calories:
1548
kcal
Author:
April Golightly
Ingredients
2
Bananas
frozen & sliced
13.6
oz
Coconut Milk
1 can of Thai Kitchen is ok on the Paleo Diet
3
drops
Peppermint Oil
4
drops
Chlorophyl
1/2
Cup
Mini Chocolate Chips
Instructions
Freeze 2 sliced up ripe bananas.
Take 2 frozen bananas out of the freezer and slice up in the food processor. I use the Ninja Blender Food Processor (
get your own here on Amazon
).
Add in 1 can of coconut milk into the food processor and blend until smooth.
Next, add 3 drops of liquid chlorophyll into the coconut milk frozen banana mixture.
Then, add 3 drops of peppermint essential oil into the mix.
Mix until the green color is consistent in the no churn ice cream.
Pour the mint ice cream into a freezer safe container.
Freeze for 3 hours or overnight.
Add 1/2 Cup of Mini Chocolate chips.
Thaw for a few minutes before serving so that the ice cream scooper goes in easily.
Nutrition
Sodium:
121
mg
|
Calcium:
178
mg
|
Vitamin C:
31.4
mg
|
Vitamin A:
355
IU
|
Sugar:
98
g
|
Fiber:
17
g
|
Potassium:
1858
mg
|
Cholesterol:
13
mg
|
Calories:
1548
kcal
|
Saturated Fat:
94
g
|
Fat:
113
g
|
Protein:
15
g
|
Carbohydrates:
136
g
|
Iron:
8
mg