Friday, March 22, 2013

Mint Chocolate Chip Ice Cream

This recipe is from Betty Rawker (hehe). Coconut milk ice cream is the best and you can't even tell there isn't any dairy in the mint chocolate chip ice cream. You also can't even taste the spinach but it creates a lovely green color.

2 cans full fat coconut milk
2 large handfuls fresh baby spinach
1 tablespoon peppermint extract (start with a little and then add more as needed)
1/3 cup maple syrup
1/3 cup raw cane sugar
1/2 to 1 cup chocolate chips (add at the very end)

Blend the coconut milk with the spinach until the spinach is very fine.

This took me about 2 minutes. Then add the rest of the ingredients minus the chocolate chips and blend again. Let the mixture chill for about 1-2 hours in the refrigerator, then place in an ice cream maker for 20 minutes. Add the chocolate chips into the ice cream maker right before turning it off. Then transfer the ice cream into an airtight container and freeze until you're ready to eat it.

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