Want an ice cream you can eat without feeling guilt afterward? Then this dairy-free chocolate mint ice cream is just the thing you need to cool off this summer!
This ice cream contains a special ingredient, spirulina! Spirulina is a blue-green algae that contains a host of beneficial vitamins and minerals. It has a long list of benefits, such as boosting the immune system, acting as an anti-inflammatory, removes toxins from the blood, increases fat burning during exercise, removes heavy metals from the body and is a potent anti-cancer agent.
The recipe I am about to show you is the lower-fat, more fruity version. If you want a coconut-based (higher-fat) version of a similar recipe, click here.
– 3 frozen, ripe, spotty bananas
– 1 tsp. spirulina powder
– 3 mint leaves
– 2 medjool dates, pitted
– Optional: cacao nibs
1. Place bananas, spirulina, mint leaves, and medjool dates in a high-speed blender like the Vitamix
2. Blend high, until creamy
3. Place in bowl and top with cacao nibs!
This recipe originally appeared on Nuts.com