In a food processor, blend the frozen bananas until they have been broken down into small pieces (this can take about 3 minutes to fully break down the bananas). Scrape down the sides as needed. Add the almond milk and continue to blend until creamy.
Add the dates, vanilla, and peppermint extract to the processor and blend until the dates have been broken down.
Pour in the chopped Lily's Dark Chocolate Baking Chips and pulse a few times to disburse in the nice cream. Serve immediately for a soft serve-style nice cream or pour into a container and let it firm up in the freezer for an hour before serving.
Serving : You can serve this mint chocolate chip nice cream multiple ways. For more of a soft serve style ice cream, serve immediately after mixing in the chocolate chips. The nice cream is cold and soft just like soft serve! If you want more of ice cream that you can scoop, pour the mixture into a pan and chill it in the freezer for at least 2 hours. This will allow the nice cream to firm up a bit so you can easily scoop it into a bowl or cone.
Storing : To store this nice cream, keep it in an airtight container or wrap saran wrap around your pan and store it in the freezer. It will keep for 2 months when stored properly! When ready to enjoy, let the nice cream sit on the counter for about 10 minutes to soften and then scoop.
Calories: 160kcal | Carbohydrates: 31g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 321mg | Fiber: 4g | Sugar: 13g | Vitamin A: 51IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 1mg