Oil Infused Recipe : Dairy Free Mint Chocolate Ice Cream
Sorry, not sorry 😆, for only sharing frozen dessert recipes this month, but this one was too good not to share! It has a surprising ingredient that makes it green and it’s a dairy-free recipe for those who need that! - Lauren Dunaway
INGREDIENTS
2 13- to 16-ounce cans full-fat coconut milk
1 handful baby spinach (this is what makes it green!)
1 ½ tablespoons arrowroot powder
1 pinch sea salt
½ cup raw honey or maple syrup
¼ teaspoon vanilla
4 drops Peppermint Vitality
½ cup dairy-free chocolate chunks (I love the Enjoy Life brand but I’m sure there are others)
INSTRUCTIONS
Place the coconut milk and spinach in a blender and blend until smooth.
Pour all but 1/4 cup of the mixture into a pot and heat over medium heat.
Combine the reserved 1/4 cup with arrowroot powder and whisk until dissolved.
Pour the arrowroot mixture into the into the warm milk and whisk to combine.
Continue to whisk until mixture thickens, usually right as it starts to boil.
Remove from the heat and whisk in the remaining ingredients.
Cool the mixture for a few hours in the fridge.
When the mixture is cold, churn according to the directions for your ice cream maker.
In the last few minutes of churning, drizzle the chocolate chunks into the ice cream.
If after the ice cream maker is done and the mixture isn't completely frozen, place in the freezer a little longer!
The original recipe I adapted this from has all kinds of ideas like making your own chocolate chunks or adding in fresh mint or more!
Have you tried a dairy-free ice cream you loved? Share in the comments and tag a friend who'd love this recipe!