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Mint Chip Banana Ice Cream Cups (Paleo, AIP, Vegan)


Ingredients

Scale
  • 3 frozen bananas, chopped
  • 1 cup full fat coconut milk
  • 2 tbsp coconut oil
  • 10 fresh mint leaves
  • 1/3 cup spinach, chopped (for coloring)
  • 1 tbsp maple syrup (optional)
  • 1/4 cup cocoa nibs, chopped soy-free chocolate bar of choice or homemade carob chips for AIP (not store bought as they contain soy)

Instructions

  1. Add the frozen bananas and coconut milk to a high speed blender (like a vitamix) and blend until fully combined and creamy
  2. Add in the coconut oil, mint leaves, spinach, maple syrup, and cocoa nibs (reserving about 1 tbsp for garnish) and blend
  3. Spoon the mixture into silicone mini-muffin cups (you’ll have about 16-18)
  4. Garnish the tops with extra cocoa nibs
  5. Place in the freezer for 3-4 hours or until hardened
  6. To serve, remove from the freezer for 5-10 minutes or until they begin to soften enough to remove from the silicone cups
  7. Enjoy!
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