Mint Chip Vegan Ice Cream

This smooth chocolate ice cream accented by fresh mint is sure to brighten up any hot summer day.

Serves 4

What You Need:

3 large bananas, cut into 1-inch pieces and frozen overnight
2 tablespoons almond milk
Seeds from 1 split vanilla bean
1 tablespoon cacao powder
3 tablespoons cacao nibs
2 tablespoons chopped fresh mint, plus more for garnish

What You Do: 

In a food processor, add bananas, almond milk, vanilla seeds, and cacao powder. Process for 1 to 2 minutes to break up banana. Scrape down sides and process until bananas turn into a soft-serve consistency, repeating as needed, about 3 minutes. Add cacao nibs and 2 tablespoons mint and pulse a few times to incorporate. Garnish with fresh mint. Serve immediately.

Photo: Garrison MacArthur Photographers

Mexican Hot Chocolate Vegan Ice Cream
Tantalizing Ice Cream Toppings

More Recipes

Vegan Berry Hand Pies

Blackberries, blueberries, strawberries, and raspberries—this recipe for “hand pies” uses them all!
Read More »

Vegan Maple-Pecan French Toast

Nothing is better than having a dessert-worthy dish and calling it breakfast.
Read More »

Vegan Sugar Cookie Dough

The perfect sugar cookie base for making the classic variety, or customizing it with your own flavor combinations. This super adaptable dough is great for holiday baking, or any time you fire up the oven.
Read More »

Vegan Almond Cheese

This rich, complexly flavored, dairy-free cheese is perfect for your next wine and cheese soirée.
Read More »

Vegan Pesto Pasta

This can be adapted to the season and your pantry. If you have loads of basil, use all basil and no spinach; if you don’t have much, use what you have and add more spinach.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »