6 bananas, peeled, cut into smaller chunks, frozen
1/2 cup almond milk
1/2 cup pistachio nuts
6-8 fresh mint leaves, plus a few for garnish
1 handful spinach
2 tablespoons maple syrop
3 tablespoons raw coconut oil, melted
3 tablespoons extra virgin coconut oil, melted
3 tablespoons raw cacao powder
3 tablespoons maple syrop
3 tablespoons almond milk
Combine the pistachio nuts and almond milk in a food processor. Mix till it acquires your desired consistency. Remember to save a few pistachio nuts if you want a sprinkle.
Add the remaining ingredients and mix them well.
Add the frozen banana chunks and mix until smooth and uniform. Transfer the mixture to a container and place in the freezer for a few hours.
Meanwhile, make the chocolate sauce. Warm up a saucepan (for instance, by placing it into hot water), add the coconut oil and let it melt. Next add the cacao and stir well. Add the maple syrop and almond milk and stir well again till smooth and uniform.
When the ice cream is ready, scoop it into a bowl, drizzle over the chocolate sauce (you may need to warm it up first) and sprinkle over with chopped pistachio nuts. Garnish with fresh mint leaves.
Store in the freezer. Take it out of the freezer about 30 minutes before serving.
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