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.) Source:, March 2020

Jasmine Smith


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

188 calories; 10.9 g total fat; 8.6 g saturated fat; 42 mg sodium. 296 mg potassium; 23.7 g carbohydrates; 2.4 g fiber; 16 g sugar; 1.5 g protein; 108 IU vitamin a iu; 5 mg vitamin c; 14 mcg folate; 104 mg calcium; 1 mg iron; 36 mg magnesium; 7 g added sugar;