Is mint chocolate chip your favourite ice cream flavour? It sure is mine! Nearly every time I was lucky enough to be taken for ice cream as a child – I skipped the bubble gum flavour and ordered mint chocolate chip! SO… I just had to create the EASIEST mint chip nice cream recipe!
No Ice Cream Maker Required
Made All In Your Blender
In 5 Minutes
With 3 Simple Ingredients
And An Optional Add-In To Take The Creaminess Up A Notch!
How Creamy Is It
Surprisingly… pretty creamy!
BUT because this nice cream recipe does not have any other frozen fruit or nut butters to boost the creaminess it does have a slightly icier texture. I still find it creamier than a sorbet but not as creamy as nice cream can be with a little extra help.
SO…
Keep this recipe just 3 ingredients and have a delicious mint chip nice cream. OR,
Add in some COCONUT CREAM to really boost the decadent, creamy texture!
Coconut Cream
Do you come home from the grocery store and place a can of coconut milk in your fridge? I never thought I would… but I’m pretty glad I’ve discovered this trick!
Step #1: Make sure you have a can of full fat coconut milk. Then…
- Refrigerate the can for at least 24hours.
- Remove the can from the fridge without tipping or shaking it.
- Open the can and scoop the hardened coconut cream off the top.
- Leave behind the coconut water underneath the cream but make sure to use it in another recipe. It’s perfect for adding to smoothies like our Tropical Jackfruit Smoothie Bowl!
You can buy canned coconut cream which will be a full can of just the full fat cream and none of the coconut water. Follow the same steps of refrigerating the can to allow the cream to harden.
*Using coconut milk or cream that has not been refrigerated and has not hardened can make your nice cream too runny.
How To Make Mint Chip Nice Cream
- Add your frozen bananas to your food processor or high powered blender.
- Our food processor is stronger than our blender and is able to break down the frozen bananas more quickly and easily. If your blender is like ours and not the strongest you may need to let the bananas defrost for just a few minutes OR add a splash of plant milk to help them blend.
- Pulse to break down the frozen bananas and then blend until smooth and creamy.
- Add the coconut cream if using and the peppermint extract. Blend to combine.
- Then stir in the chocolate chips, transfer to a freezer safe container, and freeze!
*If you won’t be storing this nice cream for very long; I’ve reused yogurt containers or even frozen the nice cream in a loaf tin lined with parchment paper.
Recipe Cost
This mint chip nice cream recipe costs us approximately: CAD $1.42 for about 550ml! That’s roughly $0.26/100ml!
Store-bought ice cream will cost us anywhere from $0.33/100ml to $1.50/100ml. And dairy-free ice cream typically costs us between $1.20-$1.50/100ml.
Opening up a whole can of coconut milk for the optional coconut cream costs us about $2.30 but we make sure to use the remaining cream and coconut milk in other recipes! The easiest way is to add it to smoothies but you can also make 5 Minute Whipped Cream or add it to a savoury dish like our Fall Thai Green Curry!
Let us know in the comments below if you add in the coconut cream for an extra creamy mint chip nice cream or if you let the bananas shine on their own!
Make sure you take a look at our Dreamy, Easy Peanut Butter Swirl Nice Cream and our Real Good, Real Simple Raspberry Nice Cream! I have a feeling you might also like our happy accident of a recipe… our Peppermint Patties/Bounty (Mounds) Bar – In Love!
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Mint Chip “Nice Cream” Made Easy
- Total Time: 5 minutes (plus at least 6 – 8 hours to freeze)
- Yield: 550 ml 1x
- Diet: Vegan
Description
Creamy mint chip nice cream! “Ice Cream” made easy! 5 minutes and made all in your blender! What’s the secret? FROZEN BANANAS!
Ingredients
- 3 frozen bananas (sliced into chunks)
- ¼ tsp pure peppermint extract
- ½ cup chocolate chips, dairy-free
- ¼ – ½ cup canned coconut cream, optional
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
*To ensure your bananas are fully frozen it is best to freeze them at least 24 hours in advance. I find yellow, spotted bananas before they turn too ripe to provide the best taste and texture. Slice the bananas into chunks before freezing to make blending easier.
*Adding coconut cream makes this nice cream much creamier. The texture can be a little more icey without it but still very tasty. Refrigerating a can of full fat coconut milk for 24 hours will allow the cream to solidify at the top of the can. Careful not to tilt or shake the can when you remove it from the fridge. Open the can and scoop the thick cream off the top. The coconut water underneath can be used in a tropical smoothie!
- Add the frozen banana chunks to your food processor or high powered blender.
- Pulse to break down the pieces then blend until smooth. If your machine is having trouble blending down the bananas you can wait a few minutes so the bananas soften slightly OR add 1 tablespoon non-dairy milk. The more milk added the more it will thin the “ice cream” though so try to use as little as possible.
- Once the bananas are smooth, add the coconut cream (if using) and mint extract. Blend to combine.
- Stir the mini chocolate chips into the blended “ice cream” and freeze in a freezer safe container. If it won’t be staying in the freezer for too long I’ve re-used yogurt containers or even frozen the ice cream in a loaf pan lined with parchment paper.
- You can enjoy this right away as a very soft serve type of “ice cream” bowl. Waiting 4-6 hours will give you a firmer soft serve and freezing overnight will produce a very firm “ice cream”.
Notes
Approximate Cost: CAD $1.42 ($0.26/100ml) vs. store-bought ice cream ranging from $0.33-$1.50/100ml. Adding the optional coconut cream adds roughly $2.30 to open up a can of coconut milk (the remaining cream and coconut water can be used in another recipe like our Fluffiest 5 Minute Whipped Cream and Tropical Jackfruit Smoothie Bowl).
- Category: Dessert
- Method: food processor
- Cuisine: American
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