Mint Green ‘Ice Cream’

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Mint ice cream is one of my all-time favorites! Traditional mint ice cream not only has green food coloring, but loads of refined sugar. Both things that are not allowed on the SCD diet. This gut friendly version is free of refined sugar and food coloring! The avocado not only colors the ‘ice cream’ green, but also adds creaminess and smoothness not achieved with banana alone. And don’t worry, I promise you won’t even taste it! I love adding the drizzle of honey in between the layers. It gives an amazing caramel like texture and sweetness that really adds decadence. If you are trying to cut down on sugar feel free to omit the honey drizzle, but I recommend keeping the honey in the ‘ice cream’ mix for best results.  

Mint Green ‘Ice Cream’

Serves 4 
Prep: 10 min 
Freeze: 4 hours minimum 
Total: 4 hours 10 min
Beginner

Ingredients: 
5 Bananas, sliced and frozen 
1 Large avocado, sliced 
1 Tsp. Mint extract 
2 Tbsp. mint, fresh and chopped (1 Tbsp. for mixing in blender)
6 Tbsp. Honey , 2 Tbsp. for mixing, 1 Tbsp. each for drizzling 

Method of Prep: 

  1. The night before, slice the 5 bananas and freeze lying flat in a plastic bag.

  2. Once frozen, gather ingredients and assemble your high-speed blender or food processor with blade attachment.

  3. Add mint extract, frozen bananas, avocado, and 2 Tbsps. of honey. Blend until smooth. You will have to scrape down the sides a few times to get a good creamy consistency.

  4. Add 1 Tbsp. of fresh mint and blend for another few seconds.

  5. Remove blade and add the other Tbsp. of chopped mint and stir to incorporate.

  6. Scoop into glass jars in two sections. Add a scoop to fill half way and drizzle with honey. Repeat until filled.

  7. Freeze for at least four hours or overnight.

  8. Serve with a sprig of fresh mint, and enjoy! 

                                

Nutrition facts: 
Calories-265 
Carbs- 52 g
Protein- 2.1 g
Fat- 2.1 g