mint chocolate chip ice cream and raw cacao sauce ~vegan~

Finishing a whole bowl of ice cream never felt so good!

Mint Chocolate Chip Ice Cream and Cacao Sauce ~ made with bananas and avocados ~ vegan, dairy free ~

So delicious you will never know it’s made from bananas and avocados!  Avocados power up the nutrition in this dessert and gives it that beautiful green hue!

Add a few drops of mint extract, chocolate chips and voila…Mint Chocolate Chip Ice Cream!

Mint Chocolate Chip Ice Cream and Cacao Sauce ~ made with bananas and avocados ~ vegan, dairy free ~

Perfect for a St. Patrick’s day treat! 

For an easier time blending, it’s important to peel and slice the bananas before freezing.  I used canned coconut milk to create a super rich texture, but you can use regular coconut milk, soy milk or almond milk.  Blend the bananas and coconut milk first then added the avocados, maple syrup and mint extract.  Fold in the chocolate chips, pour into an air-tight container such as a pyrex dish and place into the freezer to harden.  Personally, I like it just as much (or more!) straight out of the blender!  But, for the photo’s sake we froze it to look more like traditional ice cream.

Mint Chocolate Chip Ice Cream and Cacao Sauce ~ made with bananas and avocados ~ vegan, dairy free ~

As if things couldn’t get any better add a generous drizzle of raw cacao sauce!  Not only does it taste absolutely amazing but, cacao adds a healthy dose of polyphenols to support heart health and decrease inflammation.  Since running out of my cacao supply from Costa Rica I have been buying Nativas brand from  Which, by the way is my new favorite website!

To Make Cacao Sauce:  Whisk together 4 tablespoons of melted coconut oil, 3 tablespoons of cacao powder, 2 tablespoons pure maple syrup and a pinch of sea salt.

mint chocolate chip ice cream ~vegan~
Recipe type: Dessert
Cuisine: Vegan
  • 2 bananas (peeled, sliced and frozen)
  • ½ cup canned coconut milk (or milk of your choice)
  • ½ avocado
  • 1 tablespoon pure maple syrup
  • ½ teaspoon mint extract
  • ⅓ cup vegan chocolate chips
  1. Add frozen bananas and coconut milk to a high-speed blender and blend until smooth.
  2. Add avocado, maple syrup and mint extract. Blend again until creamy.
  3. Pour into a container and fold in chocolate chips.
  4. Place into the freezer for 3-4 hours or until set.
  5. Scoop and Enjoy!

Have a happy Friday and a safe St. Patrick’s Day weekend!

  • banana avocado ice cream, dairy free ice cream recipe, , healthy st. patrick's day dessert, raw cacao sauce, vegan ice cream recipe, vegan mint chocolate chip ice cream

lemon pudding parfaits

Tofu, an excellent source of iron, calcium, manganese, selenium, phosphorus, zinc and magnesium.  Plus, its pure protein!

Recently soy products have been undergoing a bit of scrutiny.  Entire books are devoted to the benefits as well as the dangers of soy.  I’m not going to get too technical here!

 One benefit of soy is that it contains phytosterols, which block the absorption of dietary cholesterol.  Studies show that soy protein can lower total cholesterol levels by 30%!  (The Encyclopedia of Healing Foods)

Another benefit of soy is that it contains isoflavones, which have been shown to exhibit anticancer properties.  Two isoflavones in particular are diadzein and genistein, which act as phytoestrogens.  Phytoestrogens are natural plant compounds that block estrogen receptor sites in the human body.    They may protect against cancer, especially breast and prostate cancers.  However, this is where it gets a little tricky.  Women who have estrogen sensitive breast tumors should restrict their soy intake because genistein can stimulate the growth of estrogen receptor positive tumors.  Phytoestrogens can also be used to balance estrogen levels in postmenopausal women and prevent against osteoporosis.

The problem I have with tofu lies in the fact that it is processed and I believe in promoting a diet made up of mostly pure, unprocessed foods.  There are so many products being marketed as “health food” that contain highly processed soy.  Read labels and limit these products as they are not as healthy as they claim to be!   Instead, I like to recommend fermented soy products such as tempeh and miso since they contain health-promoting probiotics.    However, I do occasionally prepare tofu as it is a great source of protein and calcium.  It’s great in a pinch, I usually have a block of tofu handy for a last minute meal such as a tofu and veggie scramble.  Please, always buy organic/non-GMO tofu!

Tofu takes on the flavor of anything you add to it.  So, in this case…lemon!   This little treat is lightly sweetened with pure maple syrup and is thickened with a bit of coconut oil.  Tofu makes a great vegan substitution for a traditional pudding recipe.  Try it out!

lemon pudding parfaits ~vegan~

Lemon Pudding Parfait

(makes 3 parfaits)

14 ounces silken tofu

2 lemons, juiced

1 tablespoon lemon zest

1/3 cup pure maple syrup

2 tablespoons coconut oil

1/4 teaspoon vanilla extract

pinch sea salt

1 cup fresh raspberries

lemon pudding parfaits ~vegan~

-If coconut oil is solid, lightly warm until it is liquified.

-In a food processor, blend together silken tofu, lemon juice, lemon zest, maple syrup, coconut oil, sea salt and vanilla until a pudding consistency is formed.

-In a glass, layer pudding and fresh raspberries.

-Place in refrigerator and chill for 10 minutes before serving.


lemon pudding parfaits ~vegan~

What’s your take on tofu?