Cool Down With This Chocolate Mint Protein Ice Cream Recipe
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!
Chocolate Mint Protein Ice Cream
Satisfy your sweet tooth in a healthier way with this Chocolate Mint Protein Ice Cream recipe.
- 2 large bananas
- 2 scoops Openfit Plant-Based Protein Shake
- ¼ cup unsweetened almond milk
- ½ tsp. pure peppermint extract
- 2 tsp. cocoa nibs
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.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photography by Anguel Dimov, AB Creative