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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: EatingWell.com, March 2020


Recipe Summary

10 mins
8 hrs 40 mins


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

2/3 cup
188 calories; protein 1.5g; carbohydrates 23.7g; dietary fiber 2.4g; sugars 15.9g; fat 10.9g; saturated fat 8.6g; vitamin a iu 107.5IU; vitamin c 5.1mg; folate 14.1mcg; calcium 104.2mg; iron 0.8mg; magnesium 35.5mg; potassium 295.6mg; sodium 42mg; added sugar 7g.