Mint Chocolate Chip Ice Cream | Dessert

The brilliant green colour of this dessert comes from the addition of fresh spinach, which I swear on my ice cream maker’s life you won’t taste. Make this even healthier by subbing cacao nibs in place of the mini chocolate chips.


2 cups packed fresh spinach

2 (13.5-ounce) cans full-fat coconut milk

½ cup of sugar

½ cup coconut palm sugar

1 tablespoon agave

2 teaspoons peppermint extract

½ cup mini non-dairy chocolate chips


Place all ingredients up to the chocolate chips into a high-speed blender and blend until very smooth, scraping sides as needed. Pour into the bowl of an ice cream maker and process according to manufacturer’s instructions. Once frozen, fold in the chocolate chips and freeze for at least 6 hours. Store in an airtight flexible container in the freezer for up to 3 months.

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