This recipe is a follow-up to my Shamrock Shake/Minty Smoothie recipe. When I made it last week I thought to myself- “With a little tweaking, this could become a fabulous mint chocolate chip ice cream!” So tweak I did! And after just two trials (which the family “suffered” through) I hit upon a version I really like. This is more soft-serve consistency than hard ice cream, but the flavor and creaminess are perfect and really satisfy for those mint chocolate chip ice cream lovers out there! This time around I had some tiny chocolate chips from the local co-op that worked perfect for this application, but you could use larger chocolate chips, carob chips or even cacao nibs in this recipe.
I realized that this recipe could be called “Spinach Avocado Ice Cream”- but then who would even give it a try?! That would sound awful. But I’m consistently amazed how the raw materials we have to work with (whole, plant-based foods) can be transformed into the textures and flavors of familiar SAD foods. So we get the enjoyment of a comfort food without all the harmful ingredients. Instead we build our health with all the great fats, fiber, vitamins, minerals, antioxidants and phytonutrients naturally found in these great ingredients.
This recipe is made simply with a heavy-duty blender. No ice-cream maker necessary, though if you had one you could add the mixture to it and enjoy this ice-cream in hard form.
Mint Chocolate Chip Ice Cream
1 cup water
2/3 cup walnuts
1 avocado, pitted and peel removed
3 Tbsp. maple syrup (more or less, to taste)
1 tsp. peppermint extract
opt: 1 tsp. vanilla extract
2 handfuls of baby spinach*
4 frozen bananas
1/2 cup chocolate chips
Add all but the frozen bananas and chocolate chips to a heavy-duty blender. Blend until smooth and then add the frozen bananas and blend until smooth again (as briefly as possible, so you’re able to keep the mixture as frosty as possible). Lastly blend or fold in the chocolate chips before serving. Serve right away. If you have some leftover (fat chance!) you can freeze and defrost to enjoy later.
*if this sounds too freaky to you (adding spinach to an ice cream recipe!) then you can certainly leave it off. The avocado alone contributes a nice green hue. I like including the spinach for the nutritional benefits, but also it doesn’t really impact the flavor at all and it further intensifies the green. If no one watches you make this, they really won’t believe what it is made from!
This recipe will undoubtedly find it’s way into one of Kim’s Good and Easy Eats collections of recipes. If you’d like more simple, incredibly wholesome recipes, you can check out more at Simply Natural Health or download my immensely popular ebook Good and Easy Eats for just $4.99!
This blog post shared at Frugal By Choice, Nourishing Treasures, My Sweet and Savory, Whole Lifestyle Nutrition, Gluten-free Pantry, Gluten-free Homemaker, Fresh Foods Wednesday, Day 2 Day Joys, Poor and Gluten-free, Beyond the Peel, GNOWFGLINS, The Veggie Nook, Natural Cottage Mama, Vegetarian Mamma and Real Food Whole Health.by