Mint Chocolate Chip Ice Cream {Vegan}

Vegan Mint Chocolate Chip Ice Cream (with a secret ingredient!) Today looks like the first day of Spring. Theoretically, I love Spring – the air is fresh, the skies are blue and the flowers are blooming, it’s lovely! The only problem is… I’m allergic to it. Who else has hayfever? Have your symptoms kicked in yet?

But despite the sneezing and puffy eyes, I’m really enjoying this weather. I was even inspired to make ice cream!

…A vegan mint chocolate chip ice cream which makes a wonderful palette cleansing dessert – and the mint also acts as a natural decongestant (bonus for the hayfever sufferers!) The ice cream is coconut milk based and those who are familiar with my blog, know how much I love coconut milk ice cream :-) But there is another surprising ingredient in this ice cream… Promise you won’t run away when I tell you what it is??

Vegan Mint Chocolate Chip Ice Cream (with a secret ingredient!) It’s spinach! Yes, I put spinach in ice cream but I’m not a monster, I swear! The spinach is added to give that natural green colour but trust me- you cannot taste it at all. But you can feel completely smug about eating something as healthy as spinach in your dessert. It’s win win!

And seeing as this is a green dessert, I’ll take this opportunity to mention St Patrick’s Day which is on it’s way soon. Do any of you celebrate or “go green” for the occasion? I’m from an Irish family and I’m ashamed to say I don’t do an awful lot on the day, usually. Other than, perhaps, enjoy some Irish whiskey and wear something green…

Vegan Mint Chocolate Chip Ice Cream (with a secret ingredient!)

5.0 from 1 reviews
Mint Chocolate Chip Ice Cream {Vegan}
 
Prep time
Total time
 
A delicious and refreshing ice cream with a secret healthy ingredient!
Serves: 6
Ingredients
  • Approx 80g baby leaf spinach
  • 3 x 400ml cans of coconut milk - chilled in the fridge for at least 3 hours
  • (optional) 1 heaped tbsp coconut flour
  • 180ml honey or maple syrup
  • 1½ tbsp peppermint extract
  • 150g chocolate chips
Instructions
  1. Place spinach in a blender with a few tbsp of water, just enough to make it blend. Mix until smooth and transfer the juice to a small saucepan. Cook on a medium heat, uncovered, until the liquid has been reduced and you are left with a thick puree. Leave to cool completely.
  2. Make sure the coconut milk is chilled until the fat is separated. Discard the liquid left in the can (or save to add to a curry!) and keep the thick, coconut cream.
  3. Using a food mixer, or a bowl and a whisk, mix a small amount of the coconut cream with 1 tbsp of the spinach puree and (optional) coconut flour until thick and smooth. It should be a nice green colour! The coconut flour helps thicken it but isn't strictly necessary.
  4. Add the rest of the ingredients (apart from the chocolate chips) and whip until a smooth, creamy mixture is formed.
  5. Add the mixture to your ice cream maker and follow the manufacturers instructions. Add the chocolate chips during the churning.
  6. Once churned, transfer to a shallow, freezer safe container and let it set in the freezer for at least a few hours before serving. Enjoy!
Notes
I like to blitz the chocolate chips in the food processor before adding to the mixture. This gives a more "speckled effect" to the ice cream.

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Comments

    • says

      I always use coconut milk now, I love it – gives such a nice creamy texture. And happy St Patrick’s Day to you (for next week!) :-)

  1. says

    That sounds delicious! I’d love trying new ingredients out. Hasn’t the weather been lovely, I used to get hay fever but fingers crossed I’ve been okay so far. I’m featuring this on my blog on a weekly featuring that I do. Also I now co-host Sweet and Savoury Sundays and would for you to link up with us and share your delicious recipes :) Have a great week Aimee :)
    Laura@baking in pyjamas recently posted…Sweet and Savoury Sunday Link Party #52My Profile

    • says

      Yes, I sneaked some in! I love how refreshing this ice cream is, perfect for the (slightly) warmer weather we’re getting now :-)

  2. says

    Now I would NEVER have considered putting spinach in ice cream! Much as I love the flavour………….. Are you really sure you can’t taste it? Now coconut milk/cream sound divine. I have been using it in lots of things recently, but I really MUST try it as an ice cream base.
    Kate recently posted…Coco-Banana Freeze Bites – gluten freeMy Profile

    • says

      I promise, Kate! I would never give you spinach-flavoured ice cream, I’m not evil ;-) It’s a lovely creamy, pepperminty taste with the odd crunch of chocolate. Doesn’t sound so bad now, does it?! But yes, I urge you to try the coconut milk ice creams. Really lovely :-)

    • says

      Sneaky spinach! I’m loving the Spring too although it seems to have disappeared again today :-( Let’s hope it’s just temporary…

  3. says

    Oh Aimee, you’re an amazing dessert queen! This is awesome – a spinach ingredient to make the ice cream to go green! Oh I wish I have an ice cream maker, I really need to get one since summer is approaching soon! I can’t wait for summer and some good ice cream of yours! I’m bookmarking this recipe, thank you for the amazing recipe! Thank you!

  4. Jaci says

    All of your ice creams look so delicious, but my daughter is allergic to coconut. Can you suggest any non-dairy alternatives to coconut milk and coconut flower? Please? I’d love to make this ice cream.

    • says

      Thanks Jaci :-) you can use pretty much any milk you like along with the arrowroot powder which I use in most of my ice cream recipes (or instead of coconut flour in this recipe.) I haven’t personally tried other milks with this recipe but would suggest also adding something creamy like a soy creamer or maybe adding in some soaked and blended cashews for a thicker, creamier texture. Let me know you get on if you decide to experiment!

  5. Julie C says

    I don’t understand why this calls to make so much spinach puree to only use 1 tablespoon? I didn’t realize I wasn’t supposed to add the rest in so I put it all in and good thing I tasted it before putting in the ice cream maker! I am not vegan so I added 2 organic pastured egg yolks, some raw heavy cream from the top of my fresh raw milk and added an extra teaspoon of peppermint extract and a 1/2 tsp of vanilla extract. It came out delicious! It worked out because my 4 year old is very difficult to get veggies into him so this was perfect. Will probably make it the same way next time just so I can have that extra spinach in there.

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