RECIPE BY DIANE GARVEY FROM @THEBEETDROP & WWW.DIANEGARVEY.COM
"This mint chip nice cream is thick and creamy - a classic for good reason. For this version, I’ve added matcha into the mix and it’s delicious! I like using a combination of semi-sweet chocolate chips and cacao nibs for the chip in this mint-chip nice cream, but bits of any kind of chocolate will work great."
INGREDIENTS
- ¼ cup plant milk
- 1 tbsp agave
- ¼ tsp peppermint extract
- ⅛ tsp spirulina (optional)
- 1 tsp matcha
- 2 ½ cups sliced & frozen banana (extra ripe)
- 1 tbsp chocolate chips (more or less to taste)
- 1 tsp cacao nibs (more or less to taste)
METHOD
- Add liquids into your blender, followed by matcha (and spirulina if using), and banana.
- Blend until smooth and creamy, using the tamper to help the fruit blend.
- Top with and mix in chocolate chips and cacao nibs. Serve immediately.
NOTES
- Start with as little milk as possible for the thickest nice cream. If your blender needs more liquid to work, add in a couple of tablespoons at a time, scraping down sides with a spatula as needed, until thick and creamy.
- If you want a strong mint flavor, ¼ tsp peppermint extract is perfect. If you want it a bit more subtle, use a scant ¼ tsp extract
Diane Garvey
@thebeetdrop | www.dianegarvey.com
I love feeding people awesome vegan food. I've been a vegan chef in rest aurants for years in Boston, Chicago and Seattle. Now, I am an plant-based recipe creator and food videographer. I'm stoked to help people make living a vegan lifestyle easy. Feel free to dm me any questions, I love talking about all things food-related!
