The treat I’m about to share with you today, that’s what. I didn’t want to leave you without a healthy recipe of the week, and today’s is a super simple, ridiculously foodgasmic, 100% guilt-free dessert. I hope you’ve got some frozen nanners in your freezer because it’s time to put them to use!
Peppermint Chocolate Chip Ice Cream
by Angela Simpson
Prep Time: 5 mins
Cook Time: 0 mins (4-6 hours freezing)
Ingredients (2 servings)
3 frozen bananas, peeled
1/2 scoop vanilla Vega Performance Protein (optional – you can leave this out if you prefer and just add a little more vanilla extract. The protein makes this an extra delish post-workout treat!)
1 tsp vanilla extract
2-3 drops peppermint extract
just enough unsweetened almond milk or coconut milk to blend
30g high quality dark chocolate (I used Vega Maca Chocolate)
Put everything except the dark chocolate into the blender and blend until smooth, adding a little bit of liquid at a time as needed. If you’re using a , I find it helps to use the damper stick in order to stir things around. This helps to reduce the amount of liquid you need to get it all moving.
Transfer the banana mixture to a freezer-safe bowl. Coarsely chop the chocolate and stir it in.
Seal the container and freeze for 4-6 hours.
Scoop into bowls and serve topped with additional chopped dark chocolate, crushed candy cane or your favourite nuts.