Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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: EatingWell.com, March 2020

Gallery

Recipe Summary

active:
10 mins
total:
8 hrs 40 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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; 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.
Advertisement

Reviews (2)

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/03/2020
My vegan friends loved this -- it's creamy and refreshing and fun! Read More
Rating: 2 stars
03/20/2020
I had such high hopes for this but the flavor combination is not good. Banana, coconut and mint is unappealing. It leaves a funny aftertaste. I will not make it again. Read More