Choc Mint Ice-Creams

These choc mint ice-creams are my new favourite things to make for the kids. They're creamy, minty and naturally sweetened, and the best part? They're secretly packed with goodness. Spinach, avocado, banana — it all blends together so beautifully that you honestly wouldn't even know it's in there.

They're the kind of thing you can whip up in about five minutes and have ready in the freezer for snacks all week. Simple, wholesome and the kids absolutely love them.

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Choc Mint Ice-Creams

Gluten free, dairy free, egg free, nut free

Makes 6-8 (depending on mould size)

Ingredients:

• 2 bananas

• 1 cup coconut cream or canned coconut milk

• 1 cup spinach leaves

• 1 small avocado

• 2 medjool dates or 4 dried dates

• 1 tablespoon honey

• Handful of fresh mint

• 2 tablespoons collagen (optional)

• 1 row dark chocolate, roughly chopped (approx. ¼ cup)

  Instructions:

• Add all ingredients except the chocolate to a blender and blend until smooth and creamy.

• Add the chopped chocolate and blend again for just a few seconds, until it's evenly distributed throughout the mixture.

• Pour into your ice-cream moulds and freeze until set — usually around 4–6 hours, or overnight.

• Run the moulds briefly under warm water to release before serving.

• Store in the freezer for up to 4 weeks.

  Notes:

  • The collagen is completely optional, but it's a great way to sneak in a little extra protein. I use it when I have it on hand but these are just as delicious without it.

  • Make sure your bananas are ripe — the riper the better for natural sweetness.

  • For the chocolate, I use a good quality dark chocolate that's at least 70% cocoa. It gives a lovely flavour without being overly sweet.

  • This recipe does contain honey, so if you're making it for children under 12 months, simply leave it out or add an extra date instead. The bananas and dates provide plenty of natural sweetness on their own.