Name: Chocolate Mint Protein Ice Cream
Prep time: 10 min
Ingredients: 2 large bananas; 2 scoops Openfit Plant-Based Protein Shake; ¼ cup unsweetened almond milk; ½ tsp. pure peppermint extract; 2 tsp. cocoa nibs

Craving a bowl of mint chocolate chip ice cream? Satisfy your sweet tooth in a healthier way with this Chocolate Mint Protein Ice Cream recipe. Made with frozen bananas and unsweetened almond milk as a base, this cold and creamy snack is dairy-free and vegan-friendly. Cacao nibs add the perfect amount of crunch, and the peppermint is super-refreshing on a hot summer day.

Even better, this recipe gets most of its yummy chocolate flavor from Openfit Plant-Based Protein Shake, which is packed with pea protein and naturally sweetened with stevia and monkfruit. Each serving of this minty shake provides 22 grams of plant-based protein and 12 grams of fiber.

And there’s no added sugar, which means this decadent dessert is Sugar Free 3-approved! Leftovers can be stored in your freezer for up to four days, so add this recipe to your meal prep repertoire and you’ll have a healthy snack on hand when you’re in the mood for a sweet treat.

Get the Openfit Plant-Based Protein here today!

5 from 1 vote

Chocolate Mint Protein Ice Cream

Satisfy your sweet tooth in a healthier way with this Chocolate Mint Protein Ice Cream recipe.

Course Dessert

Cuisine American

Keyword chocolate mint protein ice cream

Prep Time 10 minutes

freezing 4 hours

Servings 2 servings

Calories 290 kcal

Ingredients

2 large bananas
2 scoops Openfit Plant-Based Protein Shake
¼ cup unsweetened almond milk
½ tsp. pure peppermint extract
2 tsp. cocoa nibs

Instructions

Peel banana; cut into chunks. Place in re-sealable plastic bag; freeze for 4 hours, or until completely frozen.
Place banana, Openfit Chocolate Plant-Based Protein Shake, almond milk, and extract in a food processor or high-powered blender; cover. Pulse for 2 to 3 minutes, or until very smooth, scraping down sides as needed. Add more liquid, if needed, one Tbsp. at a time until desired consistency is reached.
Divide mixture evenly between two small bowls; garnish with cacao nibs. Or, store in an airtight container in freezer for up to 4 days until ready to eat. If frozen, set out at room temperature for 15 minutes to soften before serving.