Mojito Nice-Cream Recipe

Hi! I wanted to share this spur-of the moment, I-can’t-believe-it-turned-out-this-well, super summery breakfast recipe ASAP because y’all need it in your lives! This IS alcohol free because apparently rum is not acceptable at 9am but if you’re having it for dessert (or just need some extra help through Monday) feel free to grab the Bacardi and get experimenting!

This is the ultimate in ‘things which don’t look healthy but actually are’ (shoutout to all those vegan protein pancakes I’ve devoured in the last year) – it’s even got some spinach hidden in there. Don’t tell anyone though.



3 bananas (peeled, chopped and frozen overnight)

5-7 fresh mint leaves

Juice of half a lime

2 tbsp coconut yoghurt (I used Vanilla Coyo)

1/4 cup chilled water

1 small handful spinach

1 tsp agave syrup

1 scoop vegan protein powder (optional)


To finish:

More fresh mint leaves

Coconut shreds

Kiwi slices

Vanilla & Almond Qnola



  1. Add all ingredients to a food processor or good quality blender
  2. Blend
  3. Spoon into bowl and add desired toppings


TOP TIP: I chill my bowl in the fridge while I’m preparing nice-cream just to slow down the melting process once it’s in there and give me a bit more time to enjoy it before it becomes a (delicious) mess!


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