This Vegan Mint Chocolate Chip Nice Cream is smooth, creamy and so yummy. It is made with a handful of healthy ingredients in a Vitamix blender. This Vegan and dairy free ice cream is a great dessert!
First, add all ingredients except almond milk and mini chocolate chips to a high speed blender or Vitamix. If needed, work in two batches. Blend half the ingredients first and then add the rest and blend.
Blend on high until smooth and creamy. If mixture is too thick and will not blend, add 1 tablespoon of almond milk to blender to blend.
Once smooth and creamy, fold in mini chocolate chips.
Line a bread pan with parchment paper. Pour nice cream into pan.
Serve immediately for a soft serve texture or place a piece of plastic cling wrap on top of pan. Freeze for at least 4 hours or until frozen.
Finally, remove pan from freezer. Scoop into bowls!
Notes
Each serving is approximately one large scoop.
Slice bananas into chips before freezing. Freeze until completely frozen.
Use canned coconut cream. If using canned coconut milk, use only the hardened part on top. See photo above for reference.
Add 1 tablespoon of almond milk at a time if blender isn't blending. A little bit of milk will help it blend.
The matcha powder is solely for color. Use another food coloring if desired.
This nice cream can be served either immediately for a soft serve texture or frozen for more of a traditional ice cream texture.
When storing the ice cream, place a piece of plastic cling wrap on top. This prevents the ice cream from getting freezer burn.