I threw together a random recipe for breakfast, and it was too good for me not to blog about. So what did I do? I made it again for lunch so that I could share it with all of you 😉

This recipe only requires a few ingredients, and is actually good for you, as opposed to the dairy, fat-filled, cruelty-filled ice cream at the supermarket. I listed this recipe as a dessert, but it is high carb, low fat, and mostly raw, so I say eat this whenever the heck you want. Really, do it!

To make this recipe, I used a high speed blender, my Vitamix. And you can receive free shipping on a vitamix by clicking here! 

I also suggest that you purchase organic medjool dates. I usually purchase my dates from 7hotdates.com, but they were out of medjools so I ordered from medjooldates.com. They both have different sizes/prices, and all of their dates are fresh. They are so soft and plump, nothing like you would purchase at the store. Plus they both have bulk sizes so you will be saving money as well. I love both sites, and recommend both!

Make sure you tag me on Instagram @sweetsimplevegan or tweet @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes! I love to see your photos!

Mint Ice Cream w/ Protein Chocolate Chunks & Raw Chocolate Drizzle (vegan, gf, low-fat)

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• Author: Jasmine Briones / Sweet Simple Vegan
• Total Time: 10 minutes
• Yield: 1

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Ingredients

Mint Ice Cream

• 5 bananas, sliced and frozen overnight
• 1/2 tbsp organic barley grass juice powder*(see notes)
• 1/8–1/4 tsp organic alcohol-free mint extract, to taste*(see notes)

Protein Chocolate Chips

• 2 small medjool dates, divided into 4
• 1 tbsp chocolate protein powder (I used Ka’Chava)*(see notes)

Optional Chocolate Drizzle

• Emmys organic raw chocolate sauce
• or make your own: 1 tbsp raw cacao powder + coconut nectar (See notes)

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Instructions

Mint Ice Cream

1. Place all ingredients into a high speed blender,I recommend the Vitamix, and make sure you use the tamper (stick).
2. Add liquid as needed, a tablespoon at a time.
3. Put into a bowl and place into the freezer as you prepare the remaining ingredients.

Protein Chocolate Chips

1. Place the protein powder into a small bowl.
2. Take each piece of date (you should have 8, and roll it into a ball. If your date is large, cut it into eighths not fourths.
3. Roll each ball in the protein powder until covered.

Chocolate Drizzle

1. Place cacao into a small bowl. Add in sweetener, slowly, and mix with a fork while doing so.
2. Continue only until a semi thick sauce consistency is reached.
3. Drizzle the chocolate sauce over the ice cream with a spoon.

Notes

You can sub in 1 cup fresh spinach if you do not have barley grass juice powder.
Try using fresh mint if needed. I suggest doing 3-4 tbsp.
You can replace the Ka’Chava with Sun Warrior, or with regular raw cacao powder.
Sub in maple syrup or raw agave if needed.

• Prep Time: 10 mins
• Category: Dessert
• Cuisine: Vegan, Gluten-free

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