Vegan Mint Chocolate Chip Ice Cream (No Churn, No Bananas)

This No Churn Vegan Mint Chocolate Chip Ice Cream is the perfect St. Patrick's Day dessert. It's rich and creamy yet still dairy-free, vegan, and gluten-free. And it's made with no bananas!

Author:

Elizabeth | At Elizabeth's Table

Serves:

6

Prep:

10

minutes

Cook:

0

minutes

TOtal:

120

minutes

Ingredients

  • 1 1/2 Cup Non-Dairy Milk
  • 1 Cup Cashew or Almond Butter OR 1 Cup Full Fat Coconut Milk
  • 1 Cup Loosely Packed Spinach (optional)
  • 3/4 Cup Loosely Packed Mint
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Applesauce
  • 1/4 Teaspoon Mint Extract
  • Pinch Salt
  • 1/2 Cup (about 2oz.) Chopped 100% Unsweetened Chocolate

Instructions

  1. Add the non-dairy milk, nut butter, spinach, mint, maple syrup, applesauce, mint extract, and salt to a blender. Blend until smooth.
  2. Transfer to a freezer-safe container. Freeze for 30 minutes or until the mixture is semi-solid.
  3. Stir in the chocolate chips. Then freeze for an additional 2-3 hours, or overnight.
  4. When ready to eat, let the ice cream thaw several minutes before scooping. Top with extra chocolate and enjoy!