It is time for an ‘ice cream’ recipe. I’m a massive fan of chocolate and mint, so what could be better than mint chocolate chip ice cream! This one is smooth, minty and creamy – yum!
Just a couple of notes before you are even thinking about swapping ingredients…. (I am sure you know the feeling of finding a recipe you want to try but are missing an ingredient or two and therefore swap with something else). I was going to make some with young coconut meat (I’ve seen a recipe somewhere with that), but since there was nowhere to get a hold of it, I grabbed a regular (who-knows-how-old-it-is) coconut from my local supermarket and spent ages getting the meat out (which is not easy when it’s hard – young coconut meat is soft and scoop-able). However, let me just say, that was edible but not pleasant enough to eat more of. Then I tried coconut milk and decided it was too ‘soupy’. Third time is the charm it seems though. Coconut cream and banana did the trick!
VEGAN – GLUTEN FREE – LOW FRUCTOSE – PALM OIL FREE
Ingredients:
Makes approximately 1 litre of ice cream.
2 cans of full-fat coconut cream (400ml)
150 grams of glucose syrup (liquid glucose) (or 100 grams of dextrose as in the photo below, but it is nowhere near as smooth and soft)
1 banana, just ripe enough to eat but not gone spotty yet
2 large handfuls of fresh baby spinach (to give it its green color)
2 tsp of mint essence
Chocolate chips (make your own or try my fudgy chocolate or white chocolate – I make a big batch and store it in the freezer for moments like this 🙂 )
Directions:
Pour all the ingredients into the food processor and set at high speed until completely smooth (or as much as you want). I blended in-between but no need to.
Then, you pour the mixture into your ice-cream maker for about 25 min. 5 minutes before time is up, add your chocolate chips and then pop into a container to set in the freezer for at least an hour. This recipe keeps okay in the freezer (it doesn’t go totally hard due to the fat in the coconut, you just need to de-frost it for 15-30 minutes before digging in) but it definitely best if eaten straight away. Enjoy!
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