A childhood favorite gets a healthy remake in this honey-sweetened Dairy-free Mint Chocolate Chip Ice Cream!
Ice cream is life
I think we can probably all agree that ice cream is pretty amazing. Especially when it’s made without refined sugars, dyes or artificial anything. And you don’t need an ice cream maker to make it.
What we might not agree on is which flavor is best. And that’s okay. Variety is the spice of life and this recipe could be easily adapted to make just about any flavor you choose by substituting the mint and chocolate for fresh berries or maybe just some vanilla. But let’s not get ahead of ourselves…let’s talk about this Dairy-free Mint Chocolate Chip Ice Cream.No-Churn Dairy-free Mint Chip Ice Cream + FREE Cool Summer Treats & Sweets eBook #realfood @vitalproteins Click To Tweet
Growing up, my dad affectionately referred to Mint Chocolate Chip ice cream as ‘green death’ . It was his least favorite flavor and one I got only when we went out for ice cream on special occasions – which is probably why I still have a thing for it.
No-dyes and no refined sweeteners necessary
This ice cream though is a far cry from the super sugary, artificially dyed Mint Chocolate Chip of my childhood. It’s dairy-free, sweetened with honey and uses spinach to give it that characteristic ‘green death’ color.
It’s also egg-free thanks to Vital Proteins Gelatin. The gelatin is the perfect binder and keeps it scoop-able when you use the no-churn method. Of course, if you have an ice cream maker you can use that instead (this is the one I have!)
Cheers to summer and all the healthy sweet treats to come!
- 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
- 3 Tbsp. mini chocolate chips or chocolate shavings
- Place ½ can of coconut milk, spinach and the mint leaves in the blender and blend until smooth.
- Add remaining coconut milk, honey and vanilla and blend again.
- Pour hot water into a small bowl or measuring cup. Sprinkle with gelatin and allow to stand for 5 minutes to allow the gelatin to bloom (aka swell). With the blender running on low speed, add bloomed gelatin to coconut milk mixture. Secure blender lid and process on high until well blended. If coconut mixture starts to separate, don’t panic, just keep blending – it will get smooth.
- Pour mixture into a shallow freezer safe container or loaf pan. Add chocolate chips. Place in freezer. Stir mixture every 30 minutes for the first 3 hours or so to incorporate air into the mixture as it freezes.
- Serve after 4 hours (soft serve consistency) or freeze longer for a harder consistency.
- If frozen solid, allow ice cream to sit at room temperature for 20 minutes before serving.
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*NOTE: This ice cream can also be made in an ice cream maker. Prepare ice cream base through step 3 then follow manufacturer’s directions for your particular ice cream maker.
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- Serving Size: 1/8th recipe
- Calories: 258
- Fat: 20g
- Sodium: 28mg
- Carbohydrate: 19g
- (Fiber: 1g
- Sugar: 16g)
- Protein: 2g
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