Happy Birthday to my good friend Sally, this one’s for you!! Her one request was that I come up with a good dairy free mint chip ice cream, well I did! Not only is this so darn good, it has spinach hidden in it to give it the green color. So depending on the sweetener you use, this is a guilt free treat with the added nutrition of raw spinach! This is the perfect way to sneak some veggies into your families food!
I have to admit, I could eat this everyday! I have made two batches already and thinking it’s time for the third! I used an ice cream maker but I think you could simply just freeze it as well. I would suggest letting it get soft serve consistency before you stir in chocolate chunks or they will just fall to the bottom.
Recipe: Dairy Free Mint Chip Ice Cream
- 2 cans full fat coconut milk
- 4 egg yolks
- 1/2 cup non-dairy milk (I used So Delicious no sugar vanilla)
- 1/4 – 1/2 cup sweetener (I used erythritol)
- 1 tsp vanilla extract
- 1/2 tsp peppermint flavor
- 1/4 tsp sea salt
- 2 handfuls of raw spinach
- 2/3 cup dark chocolate chunks (3oz bar) or for dairy free option, use Enjoy Life Dairy Free Chips or Mega Chunks
- Whisk the egg yolks in a bowl and set aside
- Place both milks in a saucepan and bring to a simmer, do not let it boil!
- Remove from heat and stir in the vanilla, peppermint, sweetener and salt
- Slowly add the milk a ladle full at a time to the egg yolks, whisking as you go. If the milk is too hot it will cook the eggs*
- Once it is all incorporated, transfer mixture to a blender and add in the spinach
- Blend until spinach is completely gone
- Pour mixture back into the bowl and place in the freezer for an hour to cool
- Place the mixture in an ice cream maker and follow the instructions
- Once the ice cream is a few minutes from being done, add in the chunks of chocolate
*I buy my eggs straight from the farm and feel comfortable eating them raw. I skip the heating step and just toss it all in the blender. The yolks make it more creamy but can certainly be left out.
I used an erythritol blend for my sweetener. The only drawback is that it makes the ice cream rock hard once you freeze it. I have not tried this, but supposedly some arrowroot powder or a bit of alcohol (vodka or rum) helps with this.
This is the perfect summer treat!!!