Just when you thought that life couldn’t get any better, along comes the easiest, yummiest, healthiest mint chocolate chip banana ice cream recipe around. Seriously, go search the internet and try to find a better one.
Not only is this mint chocolate chip ice cream easy, yummy and healthy, it’s CHEAP, CHEAP, CHEAP. Can you afford a banana? Can you afford a $2 bunch of mint leaves? Can you “splurge” on a bag of semi-sweet chocolate chips? I think you can. And I think you SHOULD.
This recipe is also just perfect for summer. It’s perfect in that it’s SO LOW IN CALORIES that it’s not going to affect your bikini bod one. itsy. bitsy. teenie. weenie. BIT.
Like seriously – 1 serving is 170 calories. I think you can handle that (without growing some love handles).
It’s also perfect for summer because it’s made with BANANAS which, as you might know by now, are a phenomenal source of potassium to keep us hydrated (read: less bloated, cranky and lazy) on these hot, sweaty summer days. BANANAS are also loaded with tryptophan which gets converted to seratonin which converts us into happy happy people.
Easy + yummy + healthy + cheap + slimming + hydrating + happiness-inducing?!?
LET’S DO IT.
So first you’re going to make a base of basic banana ice cream which I already explained here.
If you’re too lazy to click that link, I’ll walk you through it again.
First you’re going to want to get in the habit of peeling and freezing ripe bananas. (Ripe=speckled.)
You can either cut the peeled, ripe bananas into slices before popping them into ziploc bags to freeze OVERNIGHT or you can cut them into small chunks when they’re already frozen and you’re about to make your ice cream.
For banana ice cream, 1 banana = 1 serving. It’s easiest to make 2 servings at a time, so find a buddy, a lover, a neighbor or a mailman to share with (it doesn’t freeze well, which is kind of ironic).
Once you have your 2 frozen bananas, cut into slices, you’re just going to pop them into a food processor or blender and PULSE them 15 TIMES. (You should scrape down the sides if the bananas start creeping up.)
Now you’re going to add 1/4 cup of fresh mint leaves. (Seriously, no excuses here. They’re only a couple of bucks at the grocery store.) Make sure to PACK the 1/4 cup (and if you’re a hard-core mint devotee, feel free to pack a 1/3 cup instead.)
Pop those mint leaves into the food processor or blender and blend until everything starts getting super duper smooooooth, baby, smooooooth. (Again, pause to scrape down the sides as needed.)
Finally, you’ve gotta add your chocolate chips. A handy rule of thumb is 1 tbsp of chips: 1 banana. So since you’ve got 2 bananas in there, that’ll be 2 tbsp of chocolate chips. Drop them in and process or blend again.
Once it’s all smooth and stuff, you’re done. That’s it. Your 5-minute mint chocolate chip ice cream. It’s seriously incredible, it’s seriously easy and it seriously melts extremely quickly, so enjoy it right away. Even in a cup if that’s the quickest thing you can grab…
Oh! And don’t forget to garnish them if your boyfriend (or girlfriend) insists.
Did you like this banana ice cream recipe? Would you like more banana ice cream recipes? If so, please leave a comment below with other flavors you’d love to see here!
- 2 frozen bananas, cut into small-ish slices
- ¼ cup fresh mint, packed
- 2 tbsp semi-sweet or dark chocolate chips
- In a food processor or blender, pulse the frozen banana pieces, scraping down the sides as needed.
- Add the mint and process together until smooth, still scraping down the sides as needed.
- Add the chocolate chips and process again until they're dispersed and the ice cream is your ideal texture.
- Serve and enjoy immediately!