This is where the Nice Cream series gets creative! We’ve got an herb + tea + chocolate. YUM!
When you think of leafy greens, kale, spinach and arugula likely come to mind. But did you know that herbs such as mint fall in the leafy green category too? Like other leafy greens, mint is full of nutrients. It’s actually one of the most antioxidant-packed herbs. And bonus – it also may help with digestion.
Usually found in the produce section, mint is great for adding to tea, water, smoothies and almost anything chocolate.
Fresh herbs can be a little pricey at the store but are easily grown in a garden, pot or windowsill. While I’ve struggled to grow some herbs, mint grows like a weed! I transplanted a small mint plant to my landscaping two years ago and now it’s about the size of a bush. Not only do we eat it, the mint also smells amazing and keeps bugs away.
The other key ingredient – matcha – adds a little flavor, but mostly color to this treat. Matcha is simply ground up tea leaves and can be found in the baking or tea section at most groceries. Check out our All About Matcha post to learn more.
Looking for more whole-food, plant-based ice creams? Check out our 1-Step Chocolate Banana Nice Cream, Rich & Creamy Chocolate PB Banana Ice Cream and Cookie Dough Nice Cream.
We used this food processor to make this recipe. (Not this is an affiliate link)
Mint Matcha Nice Cream
Equipment
- Food Processor
Ingredients
- 3 medium bananas, frozen
- 1 Tbsp fresh mint leaves
- 2 tsp matcha powder
- 1/3-1/2 cup unflavored non-dairy milk i.e. almond, soy, cashew, etc. - we use JOI
- 2 Tbsp cacao nibs
Instructions
- Add frozen bananas, mint leaves, matcha and 1/3 cup almond milk to food processor. Process until smooth, adding almond milk as needed, 1 tablespoon at a time.
- Transfer to 2 serving bowls and top each with 1 tablespoon cacao nibs.
Notes
Nutrition
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