And it was DELICIOUS!
I love green smoothies, and am always surprised by how camouflaged the ‘veggie taste’ is. I was curious how that would transfer into ice cream..not just ice pops, but real, creamy, delicious, ICE CREAM.
And, I must say, I was pleasantly surprised!
When making dairy free ice cream, it can be a bit tricky to recreate that signature ‘creaminess’ that typical ice creams have. Usually I use full fat coconut milk and a little coconut cream, which yields a really pleasant result. This time I wanted to try something different. Please meet my lovely assistant….
AND, this beautiful little fruit is green — so, naturally, I made my ice cream mint flavored because, let’s face it, green “vanilla” might just be too much for the internet to handle.
Not Too Sweet
This recipe has only 3 Tbsp of raw honey, and other than the super dark chocolate chunks scattered throughout, it has no other added sweeteners.
So, needless to say, it’s not overly sweet. It’s a refreshing alternative to your typical ice creams, it has about 13 grams of sugar per serving, which is just about half as much as most ice creams.
The BEST part is that it’s all real, nutrient dense foods. Yep, your ice cream is a food! Not just something to regret in the morning, but something to nourish your body. How stinkin’ cool is that?!
I’m really excited about this recipe. Not only does it include yummy greens, it’s also delicious and highly adaptable. It would be a great base for prett much any mix of flavors! It’s yummy and fresh and actually really, truly, good for you! Enjoy!
- 1 Can of Full Fat Coconut Milk (14 oz)
- 1/2 Ripe Avocado
- 1 1/2 Cups of Fresh Spinach
- 3 Tbsp Raw Honey or Maple Syrup (add more if you prefer it more sweetened)
- 1 Tsp Vanilla extract or paste
- 3/4 Tsp Peppermint Extract
- 1/4 C Dark Chocolate (I used 85% Cacao)
- **1-2 Fresh Mint Leaves -- Optional
- Add all ingredients (except chocolate) to a high powered blender or food processor. Mix until completely smooth, making sure there are no visible leaves. Stir in chocolate chunks. Add to your ice cream maker, following its instructions. Freeze for up to 4 hours to firm. Let sit at room temp for 5 minutes before serving.
- If you don't have an ice cream maker, you can mix all of your ingredients and place in the freezer, stirring every 30 minutes until it sets. Before serving, add frozen mixture to a *High Powered* blender and mix until smooth. **This will yield a different result, more like frozen yogurt