Mint Chocolate Chip Ice Cream {Vegan}

Ingredients

• Approx 80g baby leaf spinach
• 3 x 400ml cans of coconut milk - chilled in the fridge for at least 3 hours
• optional 1 heaped tbsp coconut flour
• 180 ml honey or maple syrup
• 1 1/2 tbsp peppermint extract
• 150 g chocolate chips

Instructions

1. 1

   Place spinach in a blender with a few...: Place spinach in a blender with a few tbsp of water, just enough to make it blend. Mix until smooth and transfer the juice to a small saucepan. Cook on a medium heat, uncovered, until the liquid has been reduced and you are left with a thick puree. Leave to cool completely.

2. 2

   Make sure the coconut milk is chilled until...: Make sure the coconut milk is chilled until the fat is separated. Discard the liquid left in the can (or save to add to a curry!) and keep the thick, coconut cream.

3. 3

   Using a food mixer, or a bowl and...: Using a food mixer, or a bowl and a whisk, mix a small amount of the coconut cream with 1 tbsp of the spinach puree and (optional) coconut flour until thick and smooth. It should be a nice green colour! The coconut flour helps thicken it but isn't strictly necessary.

4. 4

   Add the rest of the ingredients (apart from...: Add the rest of the ingredients (apart from the chocolate chips) and whip until a smooth, creamy mixture is formed.

5. 5

   Add the mixture to your ice cream maker...: Add the mixture to your ice cream maker and follow the manufacturers instructions. Add the chocolate chips during the churning.

6. 6

   Once churned, transfer to a shallow, freezer safe...: Once churned, transfer to a shallow, freezer safe container and let it set in the freezer for at least a few hours before serving. Enjoy!