This non-dairy frozen treat relies on spinach to get a gorgeous green hue rather than artificial dyes. And it’s just perfectly sweet thanks to honey – not sugar or corn syrup! The addition of gelatin keeps the ice cream from freezing solid so you get a nice creamy scoop even without the cream.
Place ½ can of coconut milk, spinach and the mint leaves in the blender and blend until smooth.
Add remaining coconut milk, honey and vanilla and blend again.
Pour hot water into a small bowl or measuring cup. Sprinkle with gelatin and allow to stand for 5 minutes to allow the gelatin to bloom (aka swell). With the blender running on low speed, add bloomed gelatin to coconut milk mixture. Secure blender lid and process on high until well blended. If coconut mixture starts to separate, don’t panic, just keep blending – it will get smooth.
Pour mixture into a shallow freezer safe container or loaf pan. Add chocolate chips. Place in freezer. Stir mixture every 30 minutes for the first 3 hours or so to incorporate air into the mixture as it freezes.
Serve after 4 hours (soft serve consistency) or freeze longer for a harder consistency.
If frozen solid, allow ice cream to sit at room temperature for 20 minutes before serving.
*NOTE: This ice cream can also be made in an ice cream maker. Prepare ice cream base through step 3 then follow manufacturer’s directions for your particular ice cream maker.
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