Mint Chocolate Banana Ice Cream

This Mint Chocolate Banana Ice Cream is a refreshing, creamy, and naturally sweet treat made with just a few wholesome ingredients. It’s the perfect guilt-free dessert for hot days, combining the fresh flavor of mint with rich dark chocolate and the natural sweetness of bananas.

Why You’ll Love This Recipe

I love this recipe because it’s healthy, quick to make, and doesn’t require an ice cream maker. The frozen bananas create a rich, creamy texture that feels indulgent without any dairy or refined sugar. I like how the fresh mint and dark chocolate balance each other beautifully, making this a light yet satisfying dessert I can enjoy anytime.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 large ripe bananas, peeled, sliced, and frozen
1/4 cup fresh mint leaves, chopped
1/3 cup dark chocolate chips or chunks
1/2 cup plain Greek yogurt (optional for creaminess)
1 tablespoon honey or maple syrup (optional for sweetness)
1 teaspoon vanilla extract
A pinch of salt

Directions

1. I start by adding the frozen banana slices to a food processor or high-speed blender.
2. I blend until the bananas break down into small crumbs, then scrape down the sides as needed.
3. I add the mint leaves, vanilla extract, salt, and Greek yogurt (if using). I continue blending until the mixture becomes smooth and creamy like soft-serve ice cream.
4. I taste the mixture and add honey or maple syrup if I want extra sweetness.
5. Once smooth, I fold in the dark chocolate chips or chunks.
6. I transfer the mixture to a loaf pan or freezer-safe container, smooth the top, and freeze for 2–3 hours for a firmer texture.
7. When ready to serve, I let it sit at room temperature for about 5 minutes before scooping.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prepare and 2–3 hours to freeze before serving.

Variations

I sometimes add a few drops of peppermint extract instead of fresh mint for a stronger minty flavor. For a vegan version, I skip the yogurt or use coconut yogurt. When I want a mocha twist, I mix in a teaspoon of instant espresso powder before blending. I’ve also tried using white chocolate chips for a fun variation.

Storage/Reheating

I store the ice cream in a freezer-safe container with a lid for up to 2 weeks. To keep it scoopable, I press a piece of plastic wrap directly onto the surface before sealing. I never reheat it—just let it thaw slightly at room temperature before serving.

FAQs

Can I make this without yogurt?

Yes, the bananas alone create a creamy texture, but the yogurt adds extra richness if I want it creamier.

Can I use dried mint instead of fresh?

I prefer fresh mint for its bright flavor, but I can use a few drops of peppermint extract as an alternative.

How do I get a stronger mint flavor?

I either increase the amount of fresh mint or add 1/4 teaspoon of peppermint extract along with it.

Can I use milk chocolate instead of dark chocolate?

Yes, though I find dark chocolate balances the sweetness of the bananas better.

What if my mixture is too thick to blend?

I add a splash of milk, yogurt, or even water to help the blades move and create a smooth texture.

Can I make this vegan?

Yes, I use coconut yogurt or omit yogurt altogether and sweeten with maple syrup instead of honey.

How do I prevent it from becoming too hard in the freezer?

I let it thaw for about 5–10 minutes before scooping, or blend it again briefly before serving.

Can I add protein powder?

Yes, I sometimes add a scoop of vanilla or chocolate protein powder for an extra boost.

Can I make it without freezing it again after blending?

Yes, it can be enjoyed immediately as soft-serve ice cream straight from the blender.

Can I add other mix-ins?

Definitely. I like adding crushed cookies, chopped nuts, or even a swirl of melted chocolate for more texture.

Conclusion

I love making this Mint Chocolate Banana Ice Cream because it’s simple, refreshing, and healthy. The creamy bananas and bright mint create the perfect balance, while the dark chocolate adds a satisfying crunch. Whether I’m looking for a quick dessert or a light frozen treat, this recipe always hits the spot without any guilt.

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