Monday, March 18, 2013

Non-dairy Mint Chip Ice Cream

In honor of St. Patty's Day, I whipped up some bright green ice cream. I went with a non-caloric sweetener called Swerve to keep it lower carb and give it a soft texture but you can use any liquid or granulated sweetener you want.

Here's what I did:

1 can full fat coconut milk
1 cup fresh spinach
1/3 cup liquid or granulated sweetener
3 egg yolks
1 tsp peppermint extract
1/2 cup dark chocolate chips

Combine all ingredients (except chocolate chips) in a blender and mix extremely well until all the spinach liquefies and the mixture becomes a consistent green. Refrigerate at least a half hour to make sure the mixture is nice and cold. Add it to your ice cream maker and let it churn until it firms up (about 20 minutes). While the ice cream is churning, pulse the chips a few times in a dry blender jar so they become crumbly. When your ice cream firms up, add the chocolate crumbles and let it churn a few minutes more to incorporate. Enjoy!

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