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Minty Chocolate Banana Ice Cream (raw, vegan, gluten-free)

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I am going to just dump right into the recipe and let the ingredients speak for themselves.


Yields 32 oz

  • 4 cups sliced frozen ripe bananas
  • 6 Medjool Dates, pitted
  • 1 tsp liquid stevia
  • 1 cup fresh mint leaves, minced
  • 1/2 cup raw cocoa nibs
  • dash sea salt


  1. Place the sliced bananas in the food processor, fitted with the “S” blade.
  2. Add the dates, stevia and salt.  Process until creamy.  Transfer to a bowl and hand mix in the mint and cacao nibs.
  3. Eat right away or place in an airtight container and freeze.
  4. Once frozen and ready to eat, allow it to thaw on the counter for 5-10 minutes before eating.  Enjoy!

Freezing Suggestions:

  1. Use ice cream machine.  Follow manufactures directions.
  2. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
  3. Freeze the ice cream in ice-cube trays. Once frozen press through a Champion Juicer, or place in a high-powered blender or process in food processor until creamy.
  4. Pour ice cream into a freezer safe container and stir occasionally as it freezes.


One thought on “Minty Chocolate Banana Ice Cream (raw, vegan, gluten-free)

  1. […] Autorka receptu a fotografie: Amie Sue, s písemným svolením autorky https://nouveauraw.com/raw-recipies/ice-creams/minty-chocolate-banana-ice-cream/ […]

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