Mint-Chocolate Chip Ice Cream

Mint-Chocolate Chip Ice Cream

This Mint-Chocolate Chip Ice Cream is my new favorite dessert…I hope you like it as well!! I can’t wait to try using more spinach and seeing if the taste is still unnoticeable. I’ve tried this both with raw spinach and steamed and couldn’t taste it in either batch. I have read that eating cooked spinach is better than raw, but I’m sure that is disputed. So decide for yourself which way you think is healthier and make it that way.

Mint-Chocolate Chip Ice Cream

Ingredients:
1 can full-fat coconut milk (I love the Thai brand)
1/2 cup baby spinach leaves, lightly steamed (or raw, if preferred)
3-4 Tbsp. raw honey
1 tsp. peppermint flavoring
1/2 tsp. vanilla
1/4 – 1/3 cup Homemade Dark Chocolate Chips or store-bought dark chocolate chips

Directions:
1. Put spinach, coconut milk and honey in a blender and blend on high speed until there are no spinach pieces left. (In mine, you can barely see little flecks of green. If your blender isn’t powerful to blend fully, strain mixture through a fine mesh strainer.)
2. Add peppermint and vanilla and blend briefly to combine. Taste and adjust flavoring/sweeteners to your liking.
3. Pour mixture into frozen bowl of ice cream maker and follow directions for your ice cream maker to make into ice cream.
4. Once ice cream is soft-serve consistency, stir in chocolate chips by hand and enjoy or freeze in a sealed container for later!

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