Dairy-free Mint Chocolate Chip Ice Cream
Ingredients
The ice cream base
-
2
cans
full-fat coconut milk
-
1
handful
fresh spinach
-
½
cup
fresh mint leaves
-
scant ½
cup
honey
-
½
tsp
pure vanilla extract
-
¼
cup
boiling water
-
2
tsp
Vital Proteins Grass-fed Beef Gelatin
The mix-ins
-
3
Tbsp
mini chocolate chips or chocolate shavings
Instructions
- Blend ½ can of coconut milk, spinach, and mint leaves until smooth.
- Add remaining coconut milk, honey, and vanilla, and blend again.
- In a small bowl, combine boiling water and gelatin, let it bloom for 5 minutes.
- With the blender running on low, add the bloomed gelatin to the mixture and blend on high until smooth.
- Pour the mixture into a shallow freezer-safe container and stir in chocolate chips.
- Freeze for 4 hours, stirring every 30 minutes for the first 3 hours.
- Serve after 4 hours for a soft-serve consistency or freeze longer for a firmer texture.
- If frozen solid, let it sit at room temperature for 20 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
258
Total fat
20g
Total carbohydrates
19g
Total protein
2g
Sodium
28mg
Cholesterol
0mg
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