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

Pinch of salt

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Add frozen banana slices to a food processor or high-speed blender.
Blend until bananas break down into small crumbs, scraping down the sides as needed.
Add mint leaves, vanilla extract, salt, and Greek yogurt (if using). Blend until smooth and creamy like soft-serve.
Taste and add honey or maple syrup if additional sweetness is desired.
Fold in dark chocolate chips or chunks.
Transfer the mixture to a loaf pan or freezer-safe container, smooth the top, and freeze for 2–3 hours for a firmer texture.
Let the ice cream sit at room temperature for 5 minutes before scooping and serving.

Use peppermint extract instead of fresh mint for a stronger mint flavor.

Skip the yogurt or use coconut yogurt for a vegan version.

Add a teaspoon of instant espresso powder for a mocha variation.

Press plastic wrap directly on the surface before freezing to prevent ice crystals.

Enjoy immediately as soft-serve or freeze for a firmer texture.