I have been wanting to post this recipe for a long time- but the best time for me to photograph recipes is between 11 AM and 1 PM (best natural light), and that means eating a “Blizzard” for lunch.
Not that I am against eating sweets in place of meals. Especially when those sweets are packed with healthy ingredients, like fruits, vegetables and whole grains.
Life has had a way of getting ahead of me the past 5 months… I wonder what could be distracting me? #waytoocute #timesuck #number1priority
This recipe is a spin off of the ever-popular (this has been one of my top Pins on Pinterest for 2 years) Chocolate Chip Mint Smoothie. <– If you haven’t tried this, and want to change up your smoothie game, this is what you’ve been looking for! Not only has it been popular with readers, it’s the most made smoothie in my house. Alex calls it “my smoothie,” and it’s very difficult to talk him into having any other one.
After creating these delicious Double Dark Chocolate Cookies, Alex asked for “my smoothie” one day. I had used all our dark chocolate in the cookies. So, not sure how it would turn out, I crumbled a few cookies into the smoothie and stirred the crumbs in– and flashbacked to summers growing up, Blizzards, and my favorite one, the Mint Oreo. What a fabulous combination.
So, if you love chocolate and mint together (if you don’t, I am not sure we can be friends), and love creamy delicious treats, AND are looking for healthier ways to satisfy your sweet tooth, look no further!
While this isn’t exactly a low calorie treat, it is made with fruits, vegetables, and whole grains- bananas, spinach, oatmeal, almonds — and the only added sugar is a small amount of honey in the cookies, and the negligible amount of sugar in dark chocolate.
So, grab a spoon and dive in!
- 1 cup coconut milk (the canned kind, not coconut "beverage")
- 4 bananas, frozen and cut into quarters
- ½ cup frozen spinach (6 ice cube-sized chunks, or 2 cups fresh spinach frozen)
- 4 ice cubes
- 1½ teaspoons vanilla
- 1½ teaspoons peppermint extract (not peppermint oil, considering reducing to 1 teaspoon for kids who don't like as much peppermint- but we love 1½ teaspoons)
- 4-6 Double Dark Chocolate Cookies* (or sub favorite store bought chocolate cookie)
- If baking your own Double Dark Chocolate Cookies, add 2 minutes to baking time, and then turn oven off, let some heat out, and leave the cookies in the oven for an additional 10 minutes. This will make an extra crunchy cookie perfect for blending into ice cream.
- Add coconut milk, bananas, spinach and ice cubes into blender. I make this in my Vitamix, and doubt it will work in a standard blender. Blend for 2-3 minutes until mixture is super smooth and spinach is completely mixed in.
- A food processor will work, but the spinach doesn't blend as well. I would recommend using fresh spinach frozen without being compressed into a cube - just frozen leaves, and omitting the ice. I haven't tried this method, but it should work similar to banana soft serve.
- Add the vanilla and desired amount of peppermint extract.
- Chop cookies into chunks, and pulse into "ice cream" mix. Spoon into cups and sprinkle with extra cookie crumbles.