If you've been craving your beloved mint chip ice-cream, we're here for you.
This recipe is reminiscent of the traditional version, just as creamy and dreamy, but with way healthier ingredients that actually support you in reversing insulin resistance.
Recipe and photos by Erin Stanczyk at EatMoveRest.com.
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Peel bananas and slice into a few chunks. Freeze on a baking sheet lined with parchment paper overnight (if doing this step ahead of time, once frozen, transfer to a tupperware container for long-term storage).
Place frozen bananas in food processor or high speed blender. *Important: Allow to thaw for a few minutes before blending so that appliance will not overheat or blades become dull.
Once blended smooth, add in spirulina powder until desired hue of green is achieved.
Add in mint leaves or peppermint extract to taste.
Transfer your serving to a bowl, top with cacao nibs, and enjoy!
Serving Size 2 cups
Servings 2
- Amount Per Serving
- Calories 378
- % Daily Value *
- Total Fat 5.2g8%
- Total Carbohydrate 84.5g29%
- Dietary Fiber 10.8g44%
- Protein 8.4g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Ingredients
Directions
Peel bananas and slice into a few chunks. Freeze on a baking sheet lined with parchment paper overnight (if doing this step ahead of time, once frozen, transfer to a tupperware container for long-term storage).
Place frozen bananas in food processor or high speed blender. *Important: Allow to thaw for a few minutes before blending so that appliance will not overheat or blades become dull.
Once blended smooth, add in spirulina powder until desired hue of green is achieved.
Add in mint leaves or peppermint extract to taste.
Transfer your serving to a bowl, top with cacao nibs, and enjoy!