This dessert is perfect for For St. Patrick’s Day, or any day that you fancy mint chocolate chip ice cream. In true dietitian fashion, I made it a healthy one. No worries though because it still tastes great and is satisfying.
I first learned about banana ice cream when I was in college for dietetics. We had a cooking class and in the cookbook we had to buy for the class was a banana ice cream recipe. It only required two ingredients: bananas and maple syrup. That year, I requested that my mom make it for me for my birthday dessert. She did and it turned out awesome. I have been hooked ever since.
I have enjoyed making different flavors and experimenting to see how it turns out. My little girl loves banana ice cream so much. She calls bananas “bwaps” right now and gets super excited anytime she sees a banana. She is adorable!
I love mint chocolate chip ice cream and love that this version is made primarily with bananas and protein. Don’t tell the kids but what makes this recipe green is the addition of baby spinach. You do not even taste it, I swear!
• 4 frozen bananas, sliced
• 1/4 cup fresh mint leaves (or mint extract)
• 1 1/2 cups baby spinach leaves
• 1/4-1/2 cup of milk of choice
• 2 scoops vanilla protein powder
• 1/3 cup chocolate chips
Blend together all ingredients except for chocolate chips until very smooth. You can eat ice cream as is or freeze for an hour to make it more scoopable. Top with or mix in chocolate chips.