I’ve started to notice some leaves on the ground, but I’m choosing to ignore them and milk these last couple weeks of sunshine. I know that soon my ice cream maker will be headed back in storage, and so I decided to make one last batch of homemade ice cream. I chose a recipe that is vegan, and features really natural ingredients- I even got to use the mint growing in my garden! This mint chocolate chip ice cream doesn’t taste like the kind you buy at the grocery store. It’s much more refreshing and it tastes like real mint leaves. I love that it uses coconut milk instead of cow’s milk, so that I can actually eat it! It might be a little bit too minty for some people, but I haven’t had regular ice cream in so long that I really enjoyed this.
In a medium saucepan combine the mint leaves, sugar and water and bring to a boil. Lower the heat and simmer for 10 minutes. Let it steep for 15 minutes.
Pour the contents of the saucepan into a blender jar, add the coconut milk, baby spinach, vanilla and salt. Liquefy for about a minute or until smooth and green.
Strain the mixture into a medium size mixing bow. Let it cool in the fridge for an hour or until the bottom of the bowl feels completely cold.
Once chilled, strain it again into your ice cream maker’s bowl, and freeze in your ice cream maker according to the manufacturer’s instructions. (I used my KitchenAid ice cream maker attachment). Place a food storage container (where you want to keep your ice cream) in the freezer.
A few minutes before the ice cream maker is done churning, melt the chocolate chips in the microwave in a dry glass bowl.
When the ice cream maker is done churning, remove your food storage container from the freezer and spread about half of the ice cream on the bottom. Drizzle about half of the melted chocolate all over the ice cream and stir to break up the chocolate into tiny chips. Repeat with the other half of the ice cream and the rest of the melted chocolate.
Cover the bowl and freeze until firm. Serve and enjoy!