2 frozen bananas, chopped (about 2 cups)
1/4 ripe avocado
1/4 cup baby spinach
1/4 cup unsweetened almond or coconut milk (or low-fat milk)
A few sprigs of fresh mint
1 to 2 teaspoons raw honey, optional
1 to 2 tablespoons cocoa nibs
Puree the first 6 ingredients until smooth. (Use a smaller amount of milk if you want a thicker soft-serve consistency.) Stir in the cocoa nibs. If you want a firmer gelato, freeze the mixture for at least 1 hour before scooping.