Mint Ice Cream w/ Protein Chocolate Chunks & Raw Chocolate Drizzle (vegan, gf, low-fat)
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 1
- Category: Dessert
- Cuisine: Vegan, Gluten-free
Ingredients
Mint Ice Cream
- 5 bananas, sliced and frozen overnight
- 1/2 tbsp organic barley grass juice powder*(see notes)
- 1/8-1/4 tsp organic alcohol-free mint extract, to taste*(see notes)
Protein Chocolate Chips
- 2 small medjool dates, divided into 4
- 1 tbsp chocolate protein powder (I used Ka’Chava)*(see notes)
Optional Chocolate Drizzle
- Emmys organic raw chocolate sauce
- or make your own: 1 tbsp raw cacao powder + coconut nectar (See notes)
Instructions
Mint Ice Cream
- Place all ingredients into a high speed blender,I recommend the Vitamix, and make sure you use the tamper (stick).
- Add liquid as needed, a tablespoon at a time.
- Put into a bowl and place into the freezer as you prepare the remaining ingredients.
Protein Chocolate Chips
- Place the protein powder into a small bowl.
- Take each piece of date (you should have 8, and roll it into a ball. If your date is large, cut it into eighths not fourths.
- Roll each ball in the protein powder until covered.
Chocolate Drizzle
- Place cacao into a small bowl. Add in sweetener, slowly, and mix with a fork while doing so.
- Continue only until a semi thick sauce consistency is reached.
- Drizzle the chocolate sauce over the ice cream with a spoon.
Notes
You can sub in 1 cup fresh spinach if you do not have barley grass juice powder.
Try using fresh mint if needed. I suggest doing 3-4 tbsp.
You can replace the Ka’Chava with Sun Warrior, or with regular raw cacao powder.
Sub in maple syrup or raw agave if needed.