One evening before making the ice cream, freeze the bananas. Roughly chop them into smaller pieces (will be easier to blend them) and put in a plastic box or small bag, then place in the freezer. Perfectly they should stay there overnight, but 5 or 6 hours are good to go as well.
10 minutes before making the ice cream, remove bananas from the freezer.
Place them in a food processor, add mint leaves, spirulina powder and blend until smooth and creamy. If your blender struggles with it like mine sometimes does, add rice milk or water little by little until you get a creamy texture. But remember – the more water or rice milk you’ll add, the less creamy and more liquid the ice cream will be.
When the ice cream mixture is ready, mix in cacao nibs or chocolate.
Serve with fresh berries on the top.