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My mother took at job at Neshaminy Mall when I was 12 years old.  It was the first indoor mall I’d ever seen, and possibly the first one outside of Philly.  On the opening week, my father and I were exploring the mall and discovered a combined ice cream, pretzels and popcorn stand.  It was there I met my first love.

Mint Chocolate Chip ice cream.  It’s a love affair that continued to grow for years.  From the inexpensive to the higher end, with a passion for finding the best tasting, smoothest delight ever.  I strayed periodically to other flavors, had affairs with Ben and Jerry’s Cherries and Dark Chocolate frozen yogurt for years, but my heart belongs to mint chocolate chip.

And now, here’s an interesting recipe that I may enjoy.  Won’t try it out for a few weeks.  I’m detoxing from my over indulgences of the past 2 weeks.  But you might want to try it and let me know how it goes~

Mint Chip Vegan Ice Cream

By Gena Hamshaw | July 3, 2013

This smooth chocolate ice cream accented by fresh mint is sure to brighten up any hot summer day.

Serves 4

What You Need:

3 large bananas, cut into 1-inch pieces and frozen overnight
2 tablespoons almond milk
Seeds from 1 split vanilla bean
1 tablespoon cacao powder
3 tablespoons cacao nibs
2 tablespoons chopped fresh mint, plus more for garnish

What You Do: 

In a food processor, add bananas, almond milk, vanilla seeds, and cacao powder. Process for 1 to 2 minutes to break up banana. Scrape down sides and process until bananas turn into a soft-serve consistency, repeating as needed, about 3 minutes. Add cacao nibs and 2 tablespoons mint and pulse a few times to incorporate. Garnish with fresh mint. Serve immediately.

Photo: Garrison MacArthur Photographers

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