This mint chocolate chip ice cream is creamy, healthy, full of fresh mint, and believe it or not…a vegetable! Sweetened with coconut sugar and maple syrup this ice cream won’t leave you in a sugar coma. Spinach acts as a natural food coloring and the fresh mint makes this ice cream delicious and refreshing! Perfect for a hot summer’s day!
I’ve found that using a combination of coconut sugar and maple syrup creates the best flavor and texture of ice cream. The granulated coconut sugar prevents the ice cream from getting icy in the freezer and keeps it softer and creamier. And the maple syrup balances out the flavor of the coconut sugar. Enjoy!
Mint Chocolate Chip Ice Cream
This mint chocolate chip ice cream is creamy, healthy, full of fresh mint, and believe it or not...a vegetable! Sweetened with coconut sugar and maple syrup this ice cream won't leave you in a sugar coma. Spinach acts as a natural food coloring and the fresh mint makes this ice cream delicious and refreshing! Perfect for a hot summer's day!
Equipment
- Ice Cream Maker
Ingredients
- 1 cup heavy cream
- ½ cup whole milk
- 3 Tbsp coconut sugar
- 1 Tbsp maple syrup
- ¼ tsp vanilla
- 2 handfuls spinach
- 13 fresh mint leaves
- dash salt
- 2-4 Tbsp chopped dark chocolate
Instructions
- Blend all of the ingredients together, except the chocolate, until smooth.
- Pour into the ice cream maker and add the chopped chocolate.
- Churn for about 15-20 minutes or until the ice cream stops moving and is frozen.
- If you like softer ice cream, eat right away. If you like harder ice cream, place the ice cream in a container and freeze until desired consistency.
Notes
I used 13 mint leaves of various sizes. Taste as you go. If you want it mintier, add more leaves!
I used about 2 large handfuls of spinach. You can use more or less depending on how green you want the ice cream.
We don't like huge chunks of chocolate in our ice cream, so I chopped the chocolate pretty finely. You can leave them as larger chunks though or use chocolate chips.
