There’s something incredibly nostalgic about mint chip ice cream, conjuring up memories of at-home sundaes or summery trips to the local spot for a cone.
But it’s can be a little hard to have that same gusto now, when you know about the artificial flavors and preservatives in mass brand ice creams. Not to mention the sugar and (hard-to-digest) dairy.
Get ready to walk down memory lane, because Lorna Jane Clarkson, founder of the Lorna Jane activewear megabrand and wellness author, has included an all-natural mint chip version, aptly named “nice cream” in her latest book, Inspired.
More reading: Refrigerator Look Book: Lorna Jane Clarkson
“Having a little chocolate is an important part of my active life,” Clarkson says. “This recipe was inspired by creating a healthier, more nutritious alternative on the original. Plus, it covers my daily chocolate fix.” There’s no added sugar and you use coconut milk.
Even better, the prep time is only 15 minutes (minus the whole freezing part) and you don’t need an ice cream maker, just a blender. So there’s more time for miss your beloved sunny Sunday pursuits. —Jamie McKillop
Mint Chocolate Chip Nice Cream
Makes 6 servings
1 frozen medium banana
1 cup baby spinach leaves
2 Tbsp honey or maple syrup
2 Tbsp dark chocolate (chips or cacao nibs)
1/2 Tbsp peppermint extract
1 cup coconut milk, chilled in the fridge for 3 hours
2 cups ice
Place all the ingredients (except for the cacao nibs and peppermint extract) in a high-speed blender until thick and smooth. Add in the peppermint extract and mix until just combined. Add the cacao or dark chocolate chips last and fold through. Pour into container and leave to set in freezer. Needs to sit out of the freezer for 30 minutes before serving.