This green-as-a-shamrock "nice cream"--made with almond milk, coconut cream and bananas--is loosely inspired by the Shamrock McFlurry. Whip up this dairy-free dessert for St. Patrick's Day or anytime you're craving a minty treat. (To keep this recipe vegan, be sure to choose vegan chocolate chips.)

Jasmine Smith
Source:, March 2020


Ingredient Checklist


Instructions Checklist
  • Pour almond milk into ice cube trays; freeze until frozen, about 8 hours.

  • Transfer the frozen almond milk cubes to a food processor. Add coconut cream, peppermint extract, green food coloring and bananas; process until smooth, about 2 minutes, scraping down the sides with a rubber spatula as needed.

  • Add chocolate chunks to the food processor; pulse until the chocolate chunks are well distributed and slightly smaller in size, 10 to 15 pulses.

  • Transfer the mixture to an airtight freezer-safe container; freeze until firm, about 30 minutes. Top each serving with chocolate chunks and mint sprigs, if desired.

Nutrition Facts

187.8 calories; protein 1.5g 3% DV; carbohydrates 23.7g 8% DV; exchange other carbs 1.5; dietary fiber 2.4g 9% DV; sugars 15.9g; fat 10.9g 17% DV; saturated fat 8.6g 43% DV; vitamin a iu 107.5IU 2% DV; vitamin c 5.1mg 9% DV; folate 14.1mcg 4% DV; calcium 104.2mg 10% DV; iron 0.8mg 4% DV; magnesium 35.5mg 13% DV; potassium 295.6mg 8% DV; sodium 42mg 2% DV; thiamin -1mg -100% DV; added sugar 7g.