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!
Viv
Mar 28, 2013 -
Is there another method to make this without the icecream maker?
tiffany
Nov 12, 2013 -
hi i am not part of this company but i own a thermomix and have modified the recipe to not requite a ice creammaker all i havedone is put all wet ingredients bar the honey into icecube trays, freeze them and then put the spinich and honey in and blend untill smooth add in the frozen ingredients and grind quickly till smooth then just added in the choc chips and chucked it on reverse till combined then put back in freezer to get it back to ice cream state not soft serve state and still creamy and smooth with no ice cream maker 🙂
Jennifer Ann G.
Mar 26, 2013 -
Incredible recipe! Lightly steamed spinach gave it the /perfect/ hue… genius!
Thank you so much for this! I appreciate it x100.
Andre
Feb 24, 2013 -
I tried to make it last night, but I’m guessing not having a high speed blender made the oily part of the coconut milk lump together, separate from the liquid parts… Consistency then was not close to the picture, I wouldn’t present it to guests like this. Taste though, yummi! Will try it again for sure, but will have to make some adjustments :s
Joan
Feb 10, 2013 -
I am so thankful for your website.Finally I can get recipes that use ingredients that I can use.Thanks so much.
Joan
Anna
Feb 9, 2013 -
Hi, thanks for this recipe. It’s the first coconut recipe my coconut-averse son has enjoyed since we started gfcf diet a month ago! Mind you I did get a little heavy handed with the coconut sugar, and used spearmint essential oil which was quite strong (used 10 drops!). Thanks a lot. Oh and I made it by freezing the coconut cream in a container that was easy to get it out of frozen, chopped it up and blended it in the thermomix with the other ingredients. No need for ice team machines or freezing and beating several times 🙂
Susie
Feb 5, 2013 -
Hi Jennifer, I have a quick question…I buy the Thai brand too. Do you use the whole can? Or do you use the cream and discard the water? Thanks! Susie
Jennifer
Feb 6, 2013 -
The whole can 🙂
Chris
Feb 1, 2013 -
Can you make this with stevia instead of honey?
Can you use So delicious carton coconut milk?
Jennifer
Feb 1, 2013 -
I don’t think that would work very well. I have seen a recipe that if you use thinner coconut milk such as that, you could add some melted coconut oil (1-2 Tbsp) and that might help. I would try to pour it in carefully while the blender is going.
Jennifer
Feb 1, 2013 -
In regards to the Stevia, I have not personally used it before so I am not sure. If you know the substitution amount of stevia for the amount of honey, I don’t know why it wouldn’t work!
Chris
Feb 1, 2013 -
I will have to try ! How much does this make? How many servings? Thanks!
Jennifer
Feb 1, 2013 -
Depends on how much you eat! 2-4 probably
AnnMarie
Jan 18, 2013 -
I really want to make this recipe but don’t have an ice cream maker. Any suggestions?
Jennifer
Jan 20, 2013 -
I’ve heard you can put it in the freezer in a container and then stir it every so often (15 minutes maybe?) but I haven’t tried it myself.
Megan
Jan 17, 2013 -
Is peppermint flavoring the same thing as peppermint extract?
Lorraine
Dec 18, 2012 -
I have a question, I am new to the whole coconut milk, I heard that tree fruits have fructose levels in them. Which I can deal with since it would be close to impossible to never have them, but what I am most concerned about is if they are refined fructose. So that being said, I would like to know if coconut milk is unrefined? Or are only certain brands unrefined?
Paige
Jul 25, 2012 -
Im so excited about your spinach idea! I just posted a very similar mint chip ice cream recipe and linked to yours cause I didn’t think of the spinach (or the homemade chocolate)! Can’t wait to try both of those!
http://notmissingathing.blogspot.com/2012/07/mint-chip-ice-cream-gluten-dairy-and.html
Chandra
Jun 12, 2012 -
For this recipe alone, I want to hug you! I am a huge fan of mint and chocolate and this just made my primal heart smile 🙂
Victoria Brody
Mar 30, 2012 -
Hi Jennifer,
Love your site and recipes. One question – how many servings does this make?
Thanks,
Victoria
Jennifer
Mar 30, 2012 -
Well…it depends on your definition of a serving…I would say 4-6 servings. It probably makes about 3 cups of ice cream. Hope that is helpful!
Camille
Mar 12, 2012 -
Dear Jennifer ~ I stopped by to let you know that I posted about this yummy stuff. Thanks again for sharing! Here’s the link to the post in case you want to check it out ~ http://flowersinhisgarden.blogspot.com/2012/03/dairy-free-mint-ice-cream.html
Blessings to you!
Camille
Pam@behealthybehappywellness
Feb 20, 2012 -
Genius!!! I am trying this tonight!
Jennifer
Feb 20, 2012 -
Let me know how it turns out!
Meagan
Feb 18, 2012 -
This is genius!!!!!!! Found your blog through Kimi – love it so far! My name is Meagan, nice to meet you!
Jennifer
Feb 19, 2012 -
Nice to meet you too, Meagan!
Patricia
Feb 5, 2012 -
What size coconut can? My local store carries 6 oz up to 1 gallon cans. lol So I know a gallon would be overkill but this looks fun to make a large batch of.
Jennifer
Feb 5, 2012 -
Oh wow–I am so jealous. i would love to be able to buy 1 gallon cans!!! The ones I use are 13.66 ounces. Hope that is helpful!
Karen
Jan 31, 2012 -
This looks amazing! I should have thought of this!! Kudos!!
Jennifer
Feb 2, 2012 -
Thanks! I hope you like it!
hännah
Jan 29, 2012 -
This looks so good! I’m always putting spinach in my smoothies and don’t think it changes the taste much. This is a great way to sneak spinach into dessert, too! Thanks for the recipe. 🙂
Jennifer
Feb 2, 2012 -
I know! And it gives it the green hue most mint ice cream has…but without food coloring!
Kim
Aug 9, 2012 -
Love this recipe! I just tried another one tonight out of a new cookbook and it tasted terrible! Will definitely be making your recipe the next time!