Although I really don't get into St. Patrick's Day, I do love anything green and minty, so to celebrate, I made a creamy mint chocolate milkshake. This isn't just any milkshake, though, it's a milkshake with no ice cream or sugar, although I don't think you'd suspect that if you tasted it, since all you'd be tasting would be cool, minty deliciousness.
I started by freezing unsweetened coconut milk in ice cube trays - one 14-ounce can made a full tray (16 ice cubes). I also keep peeled, sliced bananas in the freezer for a natural sweetener and thickener for smoothies, so freeze a few of those, too, if you don't already.
The frozen coconut milk and bananas are what makes this milkshake thick and creamy as though it were made from ice cream, and the banana sweetens it up.
Then I just blended a few of the frozen coconut milk ice cubes and banana with almond milk or whatever milk you like, fresh mint leaves and a few drops of vanilla, until blended and smooth. At the end, add a tablespoon or two of dark chocolate chips and pulse a few times - you don't want to add the chocolate at the beginning or it will just turn your milkshake a muddy color.
Mint has such a strong fragrance that I really didn't taste the coconut, banana or almond milk, I just tasted fresh, cool mint. You could even add a scoop of vanilla protein powder to make it a complete meal.
One Year Ago: Coconut Mojito
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Mint Chocolate and Frozen Coconut Milk Milkshake
- 4-6 frozen coconut milk ice cubes
- 1 banana, peeled, sliced and frozen
- 1 cup cold milk, any kind (I used unsweetened almond milk)
- 20 fresh mint leaves
- 1/4 teaspoon vanilla
- green food coloring, optional
- 2 tablespoons chocolate chips
Note: Instead of freezing coconut milk, you could also freeze Greek yogurt or any other kind of milk.
Pour unsweetened coconut milk into ice cube trays and freeze. One can (14 ounces) makes about 16 ice cubes.
In a blender, blend 6 coconut milk ice cubes with the frozen banana, milk, mint, vanilla and food coloring until smooth. Add the chocolate chips and pulse a couple of times.
Yields 2 servings
Recipe from Curly Girl Kitchen