It’s been hotter than heck in Washington this summer so when I saw this recipe for Mint Ice Cream in the last issue of Paleo Magazine I had to try it. This is my newest magazine subscription and I’m really enjoying it and the recipes section of each issue. Each recipe is a full page and includes a nice photo too. They do recipes rights!
Not only is this ice cream dairy free but it is also refined sugar free. It’s sweetened with honey and stevia and tastes amazingly like the mint ice cream I grew up with and you’d never know it was dairy free. It does have some odd ingredients in it which makes it the healthiest ice cream you’ve probably ever had. Spinach and avocado don’t sound like ingredients that belong in an ice cream but it works. It’s what gives the ice cream it’s minty green color. Mint chocolate chip was my favorite ice cream when I was a kid and haven’t had it in a long time so it brought back some nice memories.
The recipe called for adding chocolate chips but since Mark doesn’t eat chocolate, I left them out and topped mine with cacao nibs and the new gluten free version of Bob’s RedMill Honey Oat Granola which doesn’t appear to be available on Amazon yet but can be found on Bob’s RedMill site.
I’m not only posting this recipe for you all but also for me so I can find it easily and make it again!
Recipe: Dairy Free Mint Ice Cream
Adapted from Paleo Magazine’s June/July 2014 issue: Mint Chip Ice Cream
Yield: approximately 1 pint (4 servings)
Total time: 35 minutes
INGREDIENTS:
1 medium ripe avocado, pitted
1 14 oz can coconut milk
1 cup unsweetened almond milk
2 cups fresh spinach
1/3 cup honey
1/2 tsp peppermint extract
10 drops liquid stevia
TOPPINGS (optional):
granola
cacao nibs
INSTRUCTIONS:
If you are looking for a good container for storing your ice cream, I highly recommend these containers by Zak Designs. I have two of these that I bought for an ice cream social and they kept the ice cream frozen longer than the others.
Gapeys Grub 