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Mint Chocolate Banana Ice Cream

Whether you suffer from a severe or minor food allergy or intolerance, it makes eating difficult … period.

It makes meal planning and grocery shopping more difficult. Convenience, eating out, and even going out to a friends house can become nearly impossible and, frankly, frustrating.

What I can’t emphasize enough, is that this is a symptom and the root cause needs to be dealt with in order to protect the integrating of your gut.

These frustrations and symptoms are all preventable if you deal with the real issue. But you have to make the decision to invest in changing your lifestyle.

It’s a bit of tough love—but you can find freedom from your symptoms, and I really want that for you!

One of the top food sensitivities in the world is lactose intolerance which affects about three quarters of the worlds population (ouch).

When first avoiding dairy, it’s easy to feel like you’re missing out on foods that you love.

That’s why I wanted to introduce you to my favourite non-dairy indulgence when I need just a little sweetness loaded with healthy fats, antioxidants, and chocolate. Because, well, chocolate.

Give this recipe a try and fall in love with dairy-free, gut-friendly goodness!



1 frozen banana

½ avocado

1 tbsp. pure maple syrup

5–7 fresh mint leaves

1 tbsp. dark chocolate chips
(or dairy-free dark chocolate)


Combine frozen banana, avocado, syrup, and mint leaves in a food processor or blender for 1–2 minutes, until smooth.

Mix in chocolate chips (or dairy-free dark chocolate).

Serve immediately or place in an airtight container and store in the freezer.

Serves 2.

Sharisse Dalby
Registered nutritional counselor; helps families and children beat their health struggles, focusing on digestive and emotional issues.