There's nothing like a cooling dessert on a hot day and this one takes the prize. The combination of mint with the chocolate chips is a taste bonanza and ever so refreshing.
Mint Chocolate Chip Nice Cream (4 small servings or 2 large)
- 10 medium dates
- 2 frozen bananas, cut in ½-inch pieces
- 1½ cups spinach (fresh, frozen or you can freeze some fresh)
- scant 1/8 teaspoon mint extract / flavoring or 8 fresh mint leaves
- ¼ cup chocolate chips (we use unsweetened to be SOS-free)
Add dates to a food processor and chunk them up well. Don’t run it too long or they turn into a gooey ball that doesn’t break down well in the nice cream.
Add the rest of the ingredients except the chocolate chips and process until it’s smooth like soft-serve.
Add chocolate chips and pulse to fold in or run longer if you want smaller chip pieces.
It’s ready as it is, but if you’d like a firmer nice cream, put it in the freezer for 30-45 minutes.
NOTE: The mint is strong so go easy on it. It can overpower the flavor quickly. I start with less than 1/8 teaspoon and add a few drops at a time if I want it stronger.
Also, the spinach is mostly for the beautiful color it gives as well as the added nutrition. It doesn’t impart any flavor to worry about.