One of the challenges/most exciting parts about vegan baking is finding substitutes, and good ones at that. Nobody likes a bad substitute ingredient, just the way no elementary school student likes a bad substitute teacher. I remember being in primary school or high school and finding out that the “cool” substitute teacher was coming in, the one who would declare the day a “free day” where we could play board games or do our homework during class hours, versus the less popular sub, who struggled oh so much to gain control over the class and achieve some degree of discipline (despite paper planes whizzing over the classroom, spitballs flying everywhere and rowdy students being chatty Cathy’s as the subs tried to deliver some teaching – bless their souls). Anyhow, this ice cream comprises a great substitute for cream: bananas. Unexpected, right?
When bananas are very ripe, they are insanely sweet and the banana fruit tends to crystallize quite well when placed in the freezer. Serve this to your guests for a lush treat, and no soul will guess it doesn’t contain dairy, let alone spinach, unless of course you serve it alongside spinach leaves, as I did in the picture below. Then your guests might be on to something. 🙂
On to our recipe!
Mint Chocolate Nice Cream.
- 1/2 cup dark chocolate chips (70% cocoa or more)
- 5 extremely ripe bananas (peeled, sliced and frozen)
- 1 tsp. mint extract
- 4 cups of baby spinach leaves
- Splash of soy, almond or rice milk (optional)
- Honey, maple syrup or agave (optional).
- Put choco-chips into a food processor and process until broken up into smaller pieces. Remove and set aside.
- Add spinach and mint extract to the food processor and blend until a paste is obtained (roughly a minute). Add bananas and pulse for an additional minute until well-blended, stirring by hand as needed (if frozen chunks form and stick together). You may want to add a tad bit of non-dairy beverage to aid with this process. Do a taste test/quality test and add sweetener or extra mint extract as you deem fit. Personally, I thought the 1/2 tsp of mint extract was ample. Add the finishing touch: ze chocholate and pulse a few times for it to integrate the mix.
- Enjoy immediately if you are in the mood for soft serve, or place in an airtight container and freeze at least 1 hour for a firmer dessert.
I hope you like it. Let me know. 🙂