Type what you have

Ingredients

• ✓ mint
• ✓ mint
• strawberry
• water
• sugar
• vanilla ice cream
• whipped cream

Instructions

1. 1 Mix the strawberries with the mint in a bowl.
2. 2 Combine the water and sugar in a small saucepan and bring to a boil. Reduce heat to medium and simmer until mixture reaches a thin syrup consistency, about 3 minutes.
3. 3 Drizzle syrup over the strawberries and mint and toss gently. Divide berries into four serving cups. Top each with ice cream and a dollop of whipped cream. Garnish with a mint leaf.

By Dawn Camacho

Ingredients

• ✓ mint
• champagne
• white sugar
• strawberry
• blueberry

Instructions

1. 1 Pour champagne into a shallow metal pan or bowl, and stir in the sugar. Cover with plastic wrap, and place in freezer. Freeze for 4 hours, whisking every 30 minutes. The frozen mixture will be firm and granular.
2. 2 Spoon the sorbet mixture into a blender or food processor, and process until smooth. Return to the metal container, cover, and re-freeze for up to 48 hours.
3. 3 Combine strawberries and blueberries in a small bowl. Spoon berries into the bottom of champagne flutes or wine glasses, and top with sorbet. Garnish with mint sprig if desired.

By TjB

Ingredients

• ✓ mint
• lemon
• water
• white sugar
• blueberry
• raspberry

Instructions

1. 1 Remove lemon zest in 1- to 2-inch sections using a vegetable peeler, avoiding the bitter white pith. Squeeze and reserve 2 teaspoons of juice.
2. 2 Stir lemon zest, water, sugar, and mint together in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Let cool, 10 to 15 minutes. Transfer to a bowl and chill, covered, for 45 minutes. Remove and discard lemon zest and mint.
3. 3 Process blueberries and raspberries in a food processor until smooth. Strain through a fine-mesh sieve into a bowl with chilled syrup; discard seeds. Stir in reserved lemon juice.
4. 4 Pour berry mixture into a 9x13-inch baking pan. Cover and freeze until edges are slushy, 1 1/2 to 2 hours. Stir with a metal spoon, scraping frozen mixture off bottom and sides of pan. Cover and freeze, stirring every 30 minutes, until mixture is slushy, about 3 hours more. Cover and freeze until firm, 4 to 24 hours more.
5. 5 Let stand and soften slightly at room temperature, 5 to 10 minutes. Scrape surface of granita with a fork and spoon into chilled dessert dishes.

By Allrecipes Magazine

Ingredients

• ✓ mint
• white sugar
• water
• lemon balm
• muscat wine
• lemon juice

Instructions

1. 1 Bring the sugar, water, mint, and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.
2. 2 Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

By Allrecipes Member

Ingredients

• ✓ mint
• pineapple slice
• lemon
• white sugar
• ginger
• greek yogurt

Instructions

1. 1 Place pineapple slices in a shallow bowl. Combine lemon juice, 2 tablespoons sugar, and ginger in a cup and pour over pineapple. Cover and marinate for 2 hours.
2. 2 Combine remaining 2 tablespoons sugar and mint leaves in the bowl of a food processor; pulse until finely chopped. Drain marinated pineapple well, reserving marinade.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Grill pineapple until soft and heated through, 2 to 3 minutes per side.
4. 4 Stir 3 to 4 tablespoons of the marinade into the Greek yogurt and sweeten with extra sugar if desired. Sprinkle grilled pineapple with mint sugar and serve with yogurt.

By susi310

Ingredients

• ✓ mint
• pineapple
• pineapple juice
• white sugar
• lime juice
• vodka

Instructions

1. 1 Place pineapple, pineapple juice, sugar, lime juice, vodka, and mint in a food processor and process until smooth.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container; put in the freezer for at least 6 hours before serving so it can firm up.

By chikalin

Ingredients

• ✓ mint
• water
• sugar
• avocado
• lime juice

Instructions

1. 1 Bring water to a boil in a saucepan. Add sugar; stir until dissolved. Cool simple syrup.
2. 2 Mash avocados, lime juice, and simple syrup in a bowl until smooth. Stir in mint. Pour into ice pop molds.
3. 3 Freeze until solid, at least 3 hours.

By LCCB

Ingredients

• ✓ mint
• angel food cake
• strawberry ice cream
• whipped topping
• strawberry

Instructions

1. 1 Slice angel food cake into 3 equal horizontal layers using a long serrated knife or bread knife. Place bottom layer onto a freezer-proof plate.
2. 2 Remove packaging from the ice cream; slice about 1 inch thick. Place ice cream slices on bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Press ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with second cake layer and remaining ice cream. Top with final cake layer; freeze until ice cream is firm again, about 1 hour.
3. 3 Spread whipped topping over cake. Garnish with fresh strawberry slices and mint.

By Bibi

Ingredients

• ✓ mint
• water
• sugar
• hibiscus flower
• hibiscus flower
• grapefruit juice
• pomegranate seed

Instructions

1. 1 Heat water to a low boil. Add sugar and hibiscus flowers; stir until the sugar has dissolved. Remove from heat and allow to cool. Strain; discard hibiscus flowers. Add grapefruit juice and mint and mix well. Refrigerate until cold, about 4 hours.
2. 2 Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions. Add pomegranate seeds 5 minutes before the granita reaches the soft-serve stage.

By Buckwheat Queen

Ingredients

• ✓ mint
• peach
• white sugar
• lemon juice
• orange juice

Instructions

1. 1 Place peaches, separating any that have stuck together, sugar, and lemon juice in the bowl of a food processor; pulse until reaches the consistency of applesauce, adding orange juice as needed. Taste; adjust with sugar and lemon juice. Garnish servings with mint sprigs.

By Gwyneth

Ingredients

• ✓ mint
• honeydew melon
• cantaloupe melon
• watermelon
• lime zest
• lime

Instructions

1. 1 Combine honeydew, galia melon, and watermelon in a bowl. Drizzle with lime zest and juice; toss to coat. Garnish with fresh mint.

By TRANSCEND

Ingredients

• ✓ mint
• butter
• white sugar
• confectioners' sugar
• lavender
• lemon zest
• all-purpose flour
• cornstarch
• salt

Instructions

1. 1 In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
3. 3 Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

By Maryeileen Corcoran

Ingredients

• ✓ mint
• water
• sugar
• lemon
• lemon juice
• limoncello liqueur

Instructions

1. 1 Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.
2. 2 Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.
3. 3 Pour mixture into an ice cream maker; churn according to the manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.

By minnie

Ingredients

• ✓ mint
• whipped topping
• sweetened condensed milk
• blueberry
• strawberry
• raspberry

Instructions

1. 1 Combine whipped toping and sweetened condensed milk in a bowl. Gently fold in 1 ¾ cup each blueberries, strawberries, and raspberries. Top with remaining ¼ cup each blueberries, strawberries, and raspberries.
2. 2 Garnish with mint; chill in the refrigerator until ready to serve.

By Jayme Leigh Gavisk

Ingredients

• ✓ mint
• vegetable oil
• egg
• sour cream
• white cake mix
• vanilla pudding mix
• basil
• balsamic vinegar
• white sugar
• strawberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Generously grease a fluted tube pan (such as a Bundt®).
3. 3 Stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.
4. 4 Pour batter into prepared pan.
5. 5 Bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, 40 to 45 minutes.
6. 6 Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely.
7. 7 Stir balsamic vinegar with sugar in a saucepan and place over medium heat. Bring mixture to a boil, reduce heat to low, and simmer until vinegar syrup is slightly thickened, about 5 minutes. Remove from heat and cool syrup to room temperature.
8. 8 Just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint.

By jennifer macias

Ingredients

• ✓ mint
• neufchatel cheese
• sugar
• lime gelatin
• lime zest
• lime juice
• whipped topping
• pretzel
• butter
• margarine

Instructions

1. 1 Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat Neufchatel cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest and juice; mix well.
2. 2 Whisk in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs, remaining sugar and butter; sprinkle over pudding mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into filling.
3. 3 Freeze 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly before cutting to serve.

By Cool Whip

Ingredients

• ✓ mint
• chocolate wafer cookie
• butter
• heavy cream
• white sugar
• vanilla extract
• raspberry syrup
• chocolate wafer
• raspberry
• semisweet chocolate

Instructions

1. 1 To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon. Refrigerate until firm.
2. 2 To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup.
3. 3 Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust. Cover with a layer of chocolate cookies. Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies. If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan. Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture. Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.
4. 4 Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.

By Emily Lewis

Ingredients

• ✓ mint
• ricotta cheese
• heavy cream
• powdered sugar
• honey
• lemon zest
• amaretti cookie
• blackberry
• raspberry
• nutmeg

Instructions

1. 1 Beat drained ricotta, cream, powdered sugar, and honey in a stand mixer on low speed until creamy, about 1 minute. Whip on high speed until fluffy, 2 to 3 minutes. Fold in lemon zest. Transfer mixture to a piping bag and refrigerate while you prepare the serving glasses.
2. 2 Place cookies into a resealable plastic bag; seal the bag and crush cookies into chunky crumbs. Set aside 1 tablespoon for garnish. Divide remaining crumbs evenly among five 6-ounce glasses.
3. 3 Pipe ricotta cream into each glass. Sprinkle reserved crumbs over top, then garnish with blackberries, raspberries, mint, and nutmeg. Refrigerate for 1 hour before serving.

By Buckwheat Queen

Ingredients

• ✓ mint
• water
• white sugar
• lemon zest
• lemon juice
• lemon
• raspberry liqueur

Instructions

1. 1 Whisk water, sugar, and lemon zest together in a medium saucepan; bring to a boil over high heat. Boil and whisk for 5 minutes. Cool 10 minutes, then whisk in lemon juice.
2. 2 Transfer lemon mixture to an 8x8-inch pan; freeze 1 ½ hours.
3. 3 Remove pan from freezer; stir with a fork to break up ice. Freeze 3 hours more. Scrape and mix ice into shavings with a fork.
4. 4 Serve in chilled glasses; garnish with mint and lemon wedges. Top with raspberry-flavored liqueur.

By tcasa

Ingredients

• ✓ mint
• heavy cream
• confectioners' sugar
• almond extract
• sour cream
• blackberry
• lemon zest

Instructions

1. 1 Beat heavy cream, ½ cup confectioners' sugar, and almond extract together in a large bowl until stiff; fold in sour cream until combined. Refrigerate until ready to use.
2. 2 Toss blackberries with remaining ½ cup confectioners' sugar in a separate large bowl until evenly coated. Let stand at room temperature for about 15 minutes.
3. 3 Layer whipped cream and blackberries into 8 parfait glasses, beginning and ending with whipped cream. Garnish each parfait with 1 strip lemon zest, a few blackberries, and 1 sprig mint.

By JOSIE

Ingredients

• ✓ mint
• heavy cream
• confectioners' sugar
• cream cheese
• lemon curd
• vanilla extract
• berry

Instructions

1. 1 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
2. 2 Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
3. 3 Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
4. 4 Garnish with fresh berries and mint leaves.

By lutzflcat

Ingredients

• ✓ mint
• graham cracker crust
• cream cheese
• sweetened condensed milk
• lemon
• lemon zest
• whipped cream

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream cheese in a medium mixing bowl until fluffy. Add condensed milk, lemon juice, and lemon rind; mix until smooth.
3. 3 Pour lemon mixture into crust. Refrigerate at least 2 hours before serving.
4. 4 Garnish with whipped cream and mint leaves if desired.
5. 5 Slice and serve.

By Heather Simpson

Ingredients

• ✓ mint
• chocolate sandwich cookie
• butter
• kosher salt
• cream cheese
• white sugar
• sour cream
• chocolate liqueur
• creme de menthe liqueur
• egg
• creme de menthe thins

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
2. 2 Pulse mint sandwich cookies in a food processor until finely chopped. Add butter and 1/4 teaspoon salt, and pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
3. 3 Bake in preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
4. 4 Combine cream cheese and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high, scraping down sides as necessary, until completely smooth and creamy, 1 to 2 minutes. Add sour cream and beat until combined, about 30 seconds. Add chocolate liqueur, creme de menthe liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
5. 5 Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
6. 6 Bake until filling is set but still slightly jiggly in center, 60 to 65 minutes. Turn oven off, and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan, and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
7. 7 Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer onto a cake stand or serving plate. Chop creme de menthe thins. Top cake with chopped thins and sprig of mint. Slice and serve cold or at room temperature.

By Marianne Williams

Ingredients

• ✓ mint
• white wine
• peach schnapps
• sugar
• cinnamon
• nutmeg
• half-and-half
• peach

Instructions

1. 1 Combine wine, Schnapps, sugar, mint, cinnamon, and nutmeg in a large pot; stir in half-and-half until sugar dissolves. Add peaches.
2. 2 Cook over medium heat, stirring frequently until peaches are tender, about 15 minutes; reduce heat if necessary to prevent scorching. Cool slightly.
3. 3 Transfer peach mixture to a blender or the bowl of a food processor; blend until smooth. Refrigerate, covered, until ready to serve.

By JDVMD

Ingredients

• ✓ mint
• all-purpose flour
• cane sugar
• baking powder
• sea salt
• egg
• strawberry
• butter
• milk
• butter
• confectioners' sugar
• strawberry
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Combine flour, sugar, baking powder, and salt in a large bowl.
3. 3 Beat eggs, 1 cup strawberry puree, melted butter, and milk until combined. Add to flour mixture; whisk until combined. Pour batter into the prepared cake pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set aside to cool slightly, then invert onto a cooling rack to cool completely.
5. 5 Make the frosting while the cakes cool. Pour melted butter into a large bowl and sift in confectioners' sugar. Add enough pureed strawberries to make a spreadable frosting.
6. 6 Frost the cooled cakes and garnish with fresh strawberries and mint.

By Kelley Williams

Ingredients

• ✓ mint
• water
• sugar
• raspberry
• egg
• milk
• water
• butter
• all-purpose flour
• salt
• butter
• confectioners' sugar
• apple
• currant

Instructions

1. 1 Heat 1/4 water and 3 tablespoons sugar in a saucepan over medium heat until mixture is simmering and sugar is dissolved. Remove from heat and allow syrup to cool to room temperature.
2. 2 Place raspberries in the bowl of a food processor; pulse until pureed. Pour cooled syrup into raspberry puree and mix well. Strain through a fine-meshed sieve into a container. Cover with plastic wrap and freeze until firm, at least 2 1/2 hours. Break up with a fork and place back in the freezer.
3. 3 Combine eggs, milk, 1/2 cup water, and 3 tablespoons melted butter in a bowl; beat with an electric mixer until smooth and creamy. Add flour and salt and mix until batter is smooth.
4. 4 Grease a 9-inch nonstick skillet with 1 teaspoon butter over medium heat. Pour a small ladleful of batter into the skillet. Immediately rotate the skillet until batter coats the cooking surface in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Slide ready crepe onto a warmed plate and keep warm. Repeat with remaining batter.
5. 5 Arrange crepes on plates and dust with confectioners' sugar. Place a scoop of raspberry sorbet on the side and garnish with apple slices, fresh mint leaves, and red currants.

By Ruppelig

Ingredients

• ✓ mint
• white sugar
• lime
• lime juice
• rum
• yogurt
• grapeseed oil
• egg
• all-purpose flour
• baking powder
• salt
• powdered sugar
• lime juice
• mint leaf
• rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan or line with parchment paper.
2. 2 Combine sugar, lime zest, and mint in a medium bowl. Rub together with your fingers until moist and fragrant. Add lime juice and rum; whisk until dissolved. Whisk in yogurt, oil, and eggs.
3. 3 Stir flour, baking powder, and salt together in a large bowl. Slowly add the wet ingredients, mixing until smooth. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts browning too quickly.
5. 5 Cool in the pan for 5 to 10 minutes before inverting onto a cooling rack set over a baking sheet.
6. 6 Prepare the glaze while the loaf is cooling. Whisk powdered sugar, lime juice, and mint leaves in a small saucepan. Cook and stir over low heat until glaze is smooth and mint has wilted, about 5 minutes. Remove from heat and stir in rum until completely combined.
7. 7 Strain glaze into a measuring cup with a spout, pressing against the mint leaves to extract as much flavor as possible. Let sit until slightly thickened, about 5 minutes.
8. 8 Pour the glaze over the cooling cake, letting excess drip down the sides. Let loaf cool and glaze firm up before slicing.

By LauraF

Ingredients

• ✓ mint
• heavy cream
• white sugar
• white wine
• lemon juice
• lemon zest
• nutmeg
• lemon

Instructions

1. 1 Beat cream and sugar in a chilled glass or metal bowl with an electric mixer until mixture begins to thicken. Gradually beat in wine, lemon juice, and lemon zest; continue to beat until light, fluffy, and no longer grainy. Cover and chill for at least 30 minutes.
2. 2 When ready to serve, spoon into six chilled parfait glasses. Garnish each with a lemon slice and mint sprig.

By SARAH-NEKO

Ingredients

• ✓ mint
• whipped topping
• sour cream
• angel food cake
• vanilla pudding mix
• kiwi
• strawberry
• banana
• pineapple

Instructions

1. 1 In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
2. 2 Cut the cake into thirds, horizontally.
3. 3 Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
4. 4 Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

By Joy

Ingredients

• ✓ mint
• butter
• brown sugar
• banana
• rum
• banana liqueur
• ground cinnamon
• vanilla ice cream

Instructions

1. 1 Heat butter and brown sugar in a skillet over medium-high heat until butter melts and mixture begins to bubble, 3 to 5 minutes.
2. 2 Place bananas, cut-side down, into the brown sugar mixture. Cook until just golden, about 30 seconds; flip and cook until golden on the other side, about 30 seconds. Turn off the heat.
3. 3 With the heat off, pour rum and banana liqueur into the skillet. Turn the heat to medium-high or high; cook until alcohol ignites and flames, 1 to 3 minutes. Carefully add cinnamon. When the flames die, remove from the heat.
4. 4 Scoop vanilla ice cream into two bowls. Divide banana mixture between the bowls and garnish with mint sprigs.

By John Mitzewich