I love mint and chocolate. Yorks and junior mints were my favorite candy growing up (spoiler alert: currently working on a healthy version of these)! To be honest, it does stress me out to think how much sugar I ate from those. But, this recipe is far from that. I found this recipe on Petite Allergy Treats blog. I love the theory and mission behind her blog. Her children have multiple allergies and she has made it her mission to make delicious foods that meet all of their needs. She is such an inspiration for not just moms, but any recipe makers looking to be creative within certain requirements (like plant-based whole foods).
I love seeing the creativity in other bloggers- it inspires me to express my creativity in the food I make as well. Rather than copying just another “nice cream” (don’t get me wrong, I am also nice-cream obsessed) she used coconut cream and spinach as dye. Heck ya! This recipe is also dye-free, but don’t worry you do not taste the spinach at all.
I did switch this recipe up a bit, however. I choose to use use maple syrup, an all natural favorite sweetener as a great way to satisfy your sweet tooth rather than using cane sugar. With the addition of some dark chocolate, what more could you want in life?
Finally, this recipe uses coconut cream. If you can not find coconut cream you can use can coconut milk. You will need to refrigerate it overnight and only use the hard cream part that separates from the liquid. You may need to use 2 cans worth.
This recipe is:
Creamy- the smooth creaminess of coconut replicates actual ice cream so well
Minty- ahhh i love the fresh taste of mint
Perfect for the warm weather
- 1 can coconut cream
- ½-3/4 cup fresh spinach leaves
- 3 Tbsp maple syrup
- ½ tsp vanilla extract
- ¼ tsp peppermint extract
- ½ cup vegan dark chocolate chips
- Combine spinach and ¼ of coconut cream in a blender or food processor. Blend until smooth.
- Add add, vanilla, remaining cream, peppermint extract and blend again until smooth.
- Mix in chocolate chips.
- Pour into a metal loaf pan and place in freezer until set, best if left overnight but can be done within 6 hours.
- Serve and enjoy!