HeFaam's Easy Ice Cream: Mint-Chocolate-Chip Ice Cream

INGREDIENTS:

2 large bananas, peeled and sliced

3/4 c coconut cream

4 fresh mint sprigs, rinsed

1 tsp peppermint extract

1 oz of unsweetened (or bittersweet if you prefer sweeter ice cream) dark chocolate, coarsely chopped

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DIRECTIONS:

1. Freeze bananas for around 4 hours, making them impossible to break with your fingers.

2. While bananas are freezing, you may boil cream in a small pot over medium-high heat, taking only a few seconds.  Once the cream boils, turn off the stove.

3. While the cream is still hot, add the mint and extract.  Then stir until the sprigs and extract are well incorporated.

4. Cover cream mixture with a lid and set aside for about 2 hours in room temperature.  If you decide to complete the rest of these steps later, you may store the mixture in the fridge for up to 22 hours next. 

5. Take out the sprigs and discard them.

6. Place bananas, cream mixture, and chocolate in a blender and blend for several seconds, stopping the blender and mixing the vanilla mixture with a spatula or spoon when the ingredients look like they’re somewhat stagnate in the blender.  Repeat this step until all the ingredients form a somewhat smooth consistency (with some of the bananas left intact for a chunky treat).

7. Eat desired amount, taking note that if you store the ice cream in the freezer for at least a night before eating instead, the mint flavor becomes stronger whereas the coconut flavor will have waned.

8. Store leftovers in a container that is freezable and microwavable (as it’s very difficult to scoop the ice cream out of containers without microwaving first and will take way too long to thaw in room temperature), then place them in a freezer.

9. When you're ready to eat the ice cream again, thaw in a microwave for about 20 seconds before eating.