Mint ice cream and chocolate without spark
Non dairy mint chocolate chip ice cream ~ A youth favorite gets a healthy remake in this milk-free, honey-sweetened ice cream of mint chocolate! I think we probably all agree that the ice is pretty amazing. Especially if it is made without refined sugars, dyes or artificial products. And you do not need an ice machine for that. What we do not agree on is what is better. And that is good.
Variation is the salt of life, and this recipe can easily be adapted to make almost any flavor you choose by replacing fresh berries with mint and chocolate or maybe just a bit of vanilla. But let's not catch up... let's talk about this chocolate ice cream with mint without dairy products.
When my father grew up, he affectionately called the chocolate mint ice "green death". It was his least popular taste and he only got it when we went to eat ice cream on special occasions, so I probably still like it.
However, this ice cream is far removed from the super-sweet and artfully tinted chocolate magnet from my childhood. It contains no milk products, is sweetened with honey and uses spinach to give it the characteristic color of "green death". Thanks to Vital Protein Gelatine it is also free of eggs. Gelatin is the perfect binder and keeps it suitable for use with the no-beat method.
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This frozen non-milk candy is based on spinach to get a nice green tint instead of artificial colors. And it is absolutely sweet, thanks, honey, no sugar or glucose syrup! The addition of gelatine prevents freezing of the ice, so that you get a good creamy spoon, even without cream.
1. Add half a can of coconut milk, spinach and mint leaves to the blender and stir until smooth.
2. Add the remaining coconut milk, honey and vanilla and mix again.
3. Pour hot water into a small bowl or measuring cup. Sprinkle with gelatin and leave to stand for 5 minutes to let the gelatin bloom (also known as swelling). While the blender is running at low speed, add the flowery gelatine to the coconut milk mixture. Attach the lid of the blender and process until it is well mixed. When the coconut mixture begins to separate, do not panic. Just keep mixing, it will be smooth.
4. Pour the mixture into a safe container in the flat freezer or in a bread pan. Add the chocolate chips. Put in the freezer. Stir the mixture every 30 minutes for the first 3 hours to add air to the mixture as it freezes.
5. Serve after 4 hours (soft consistency) or freeze longer for a harder consistency.
6. Let frozen ice cream reach room temperature for 20 minutes before serving.
Prepare the ice base to step 3 and follow the manufacturer's instructions for your specific ice cream maker. If you want to republish this recipe, rewrite the recipe with your own unique words and link to the original recipe here at The Real Food Dietitians Pin.
Do it later! This release was made possible by our friends at Vital Proteins. Although we have received a fee for this release, the opinions expressed here are, as always, 100% protected by copyright.
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The price of the product will not be changed. This income directly compensates the costs of web hosting and maintenance. That is why we greatly appreciate your support. Jessica is a registered nutritionist who lives with her husband and two daughters in Boulder, CO.
She has been described as a "true nutritionist" and likes to share her knowledge with others to help them get rid of the nutritional mentality and to find their own freedom of food. Enjoy CrossFit, Telemark skiing, mountain biking, banjo learning and camping under the stars in your spare time.