Vegan Mint Nice Cream
Yield: 4 servings
Ingredients:
¾ cup unsweetened almond milk
½ cup unsweetened coconut cream
¼ tsp. peppermint extract
2 very ripe bananas, frozen, cut into chunks (about 2 cups)
Optional: 3 drops green vegan food coloring
Optional: ½ cup dark chocolate chunks, plus more for garnish
Directions:
Pour almond milk into ice cube trays; freeze until frozen, about 8 hours.
Transfer the frozen almond milk cubes to a food processor. Add coconut cream, peppermint extract, bananas and green food coloring (if using); process until smooth, about 2 minutes, scraping down the sides with a rubber spatula as needed.
Optional: Add chocolate chunks to the food processor; pulse until the chocolate chunks are well distributed and slightly smaller in size, 10 to 15 pulses.
Transfer the mixture to an airtight freezer-safe container; freeze until firm, about 30 minutes. Top each serving with chocolate chunks and mint sprigs, if desired.