Spring is here, the weather is getting warmer, and that means…ice cream season is arriving. I love this cold, creamy indulgence as much as the next girl, but don’t want to load up with sugar, milk, cream as often as I’d like to be able to enjoy this sweet refreshment.

Enter banana- and coconut milk-based ice creams. I’ve experimented with puddings and making raw ice creams in the past, but sometimes those are contain lots of nuts or other ingredients I don’t want to load up on. This simple recipe uses just a few ingredients, contains zero added sugars, and makes you feel like you’ve just had a summertime treat that rivals the ice cream shop down the street (minus the long lines, another bonus!).


  • 1 can coconut cream (for an extra rich consistency, leave in the fridge for a day before using)
  • ½-3/4 cup fresh spinach leaves (or frozen as long as you have a high-speed blender)
  • 2 medium-ripe or ripe bananas
  • ½ tsp vanilla extract
  • ¼ tsp peppermint extract or a 3-4 drops of peppermint essential oil
  • ½ cup unsweetened cocoa nibs


  1. Combine spinach and ¼ of coconut cream in a blender or food processor.  Blend until smooth.
  2. Add bananas, vanilla, the rest of the cream, peppermint extract or essential oil, and blend again until smooth.  Mix in cocoa nibs.
  3. Pour into an metal bread pan and place in freezer until set (2 hours if cream was already chilled or up to 6 hours)
  4. Scoop and enjoy!
A note: If you have only coconut milk instead of coconut cream, you will likely have to use two cans since you’ll want to use the solid cream on top.
Recipe adapted from Petite Allergy Treats
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