Chocolate, did someone say chocolate?! Yes, chocolate mint, which is one of the many types of mint that one can find in their search for mint plants. In my journeys to various nurseries and plant sales, I have seen the obvious peppermint and spearmint, along with other more exotic types of mint including chocolate mint, and so many more.
I personally love chocolate mint – the fragrance stays true to its name and the flavor to me has a mild peppermint flavor. I currently have chocolate mint and several other types of mint growing in a planter on our deck and find myself enjoying the fragrance of the mint plants whenever I venture into our backyard garden. I have yet to find information on the nutrient content of chocolate mint, so here is a nutrient analysis of its close relative, peppermint, which contains small amounts of important nutrients:
| Fresh peppermint leaves, 10 | Adult Daily Values | |
| Calories | 0.35 | |
| Calcium | 1.22 | 1000 – 1200 mg |
| Magnesium | 0.40 | 310 – 420 mg |
| Potassium | 2.85 | 4700 mg |
I know, nutrient-wise peppermint is rather unremarkable, but Rick and I have found it can really add some zing to frozen recipes especially on hot summer days like today.
Speaking of frozen recipes, I was recently inspired by the fragrance and taste of chocolate mint to create a fun and simple recipe that Rick loves:
Chocolate mint banana ice cream (1 – 2 servings)
3 peeled frozen bananas
10 medium leaves of chocolate mint
There are many ways that Rick and I have made this ice cream. We have used a food processor, high powered blender, and twin-gear juicer. Today, I used the food processor. First, I gathered 10 leaves of chocolate mint from the garden, and then cut 3 frozen bananas into pieces about this size:
Next, I placed the banana pieces and the chocolate mint leaves into the food processor and placed the lid on the container. I blended the bananas and chocolate mint leaves using short pulses until the mixture became more homogenous:
I then blended the mixture continuously until smooth:
I then scooped the mixture into a serving bowl and placed into the freezer for about 5 minutes to let the mixture freeze. Today was a really hot day, so the mixture was a little runny after blending. Freezing for a few minutes after blending keeps the ice cream from melting before serving. When Rick and I were ready to eat the ice cream, we removed the mixture from the freezer and served with a chocolate mint garnish:
This recipe makes one medium serving or two small servings. Of course, one can make more or less depending on how much one would like to have – Rick likes to eat a lot more than this! 🙂
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