It’s been a while since I’ve made banana (n)ice cream, and I thought I was due for a little culinary indulgence. I set out to make a mint chocolate chip version of this easy treat—but alas, the best laid plans… It turned out that my bananas weren’t frozen enough, resulting in a milky, rather than creamy, texture. Not exactly what I’d hoped for (so sad, I know), so I decided to turn this kitchen accident into something creative.
Enter Minty Maca Chia Pudding. It’s like your favorite grasshopper ice cream, but it’s bursting with superfood goodness. Maca and chia seeds will give you an anti-inflammatory, anti-oxidant, and hormone-stabilizing boost. Meanwhile, delicious peppermint will provide relief for several digestive issues, including IBS, indigestion, and bloating. Plus, it’s just so refreshing!
This could potentially be a new favorite treat—for adults and kiddos alike!
Minty Maca Chia Pudding
1 ½ cups vegan milk (I used a coconut and almond blend—so yummy!)
2 frozen bananas (You can increase the ratio of bananas to milk for banana “ice cream.”)
1 tbsp. maca powder
¼ cup (loose) mint leaves—or more for greater minty magic (If you can’t find fresh mint leaves, try ¼ tsp. peppermint extract. A little goes a long way, but feel free to add to taste.)
¼ cup cashews, soaked
4 tbsp. chia seeds
¼ cup vegan chocolate chips (optional)
1. Blend vegan milk, bananas, maca powder, mint leaves, and cashews in a high-speed blender until creamy. Divide mixture between two small bowls.
2. Add 2 tbsp. chia seeds to each bowl. Divide chocolate chips, if using, between the two bowls. Stir well.
3. Cover each bowl and set them in the fridge for fifteen minutes. Allowing the chia seeds to sit for a while allows them to absorb water and form a gel-like coating that turns the seeds into magic pudding. Just trust the magic.
4. After 15 minutes (or more) have passed, run to your refrigerator and enjoy this tasty dessert-snack. Chia pudding keeps nicely in the fridge for a few days.
More healthy vegan snack recipes: Fig Chocolate Chip Hazelnut Granola Bars
Photos: Mary Hood