Fresh Mint Ice Cream Recipe with Chocolate Chips

I’ve got my first successful garden coming into the peak of harvest, and I’m determined not to waste a leaf! I have several varieties of mint growing with my chard and kale because mint helps with pest control. But beyond rubbing the aromatic leaves between my fingers as I peruse my on-demand produce department, I’m not sure how to make the most of the herb. I like cucumber and mint ice water…but after a few glasses, I’m bored.

But inspiration struck, as it always does when you set the intention to make the best of what you have. And mint chocolate chip ice cream was ready to serve less than 10 minutes later!

I discovered last spring that when frozen bananas take a spin in the food processor or high-powered blender, a surprisingly creamy and delicious sorbet is created that can stand alone or serve as a base for other ice cream flavors. So when fruit flies descend on that last banana no one wants to eat, peel and toss it into the freezer.

In fact, all fruit that is going bad can end up in a freezer bag of second chances. Frozen fruit has unlimited potential. (So do frozen veggies, and I never throw anything away. Organic produce is not cheap!)

Here are the basic proportions for this delicious dessert. Feel free to expand exponentially! Add 2 frozen bananas and 4-6 mint leaves to the processor or blender. Puree at high speed for several minutes, until texture is uniform, creamy and smooth. Add 2 tbsp of chocolate chips for an additional 30 seconds or so–long enough to integrate without the disintegrate.

This fresh mint ice cream recipe with chocolate chips should be served with joy, and enjoy without guilt! Because every day is special.

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