YIELD: 1 QUART
The brilliant green color 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.
Directions
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 the 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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Ingredients
2 cups packed fresh spinach
2 (13.5-ounce) cans full-fat coconut milk
½ cup sugar
½ cup coconut palm sugar
1 tablespoon agave
2 teaspoons peppermint extract
½ cup mini non dairy chocolate chips
