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Author Notes: I was always a big fan of Mint Chocolate Chip Ice Cream, so when I stopped eating dairy I had to find a new way to enjoy my favorite. This version is studded with brownies (any brownies will do, though I use a grain-free, dairy-free version), which makes it hard to pass up! —Caitlin Sherwood
Makes 5 cups
- 2 cups almond milk
- 1/2 cup spinach (for color)
- 2 cups coconut milk
- 1/4 cup honey
- 1 tablespoon gelatin
- 1 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
- 1 cup brownies, cubed
- In a blender, puree the almond milk and spinach until smooth. Pour the almond milk through a fine mesh sieve and discard any fibrous spinach pieces.
- In a small sauce pan, whisk together the almond milk, coconut milk, honey, and peppermint extract. Sprinkle with gelatin and set over medium-low heat. Bring the mixture to a simmer, and stir constantly to dissolve the gelatin. Add the honey, whisk to dissolve.
- Pour the mixture into a heat-proof bowl with an air-tight container, such as a pyrex. Cover and place in fridge for 8 hours, or until mixture is completely cooled.
- After 8 hours, remove ice cream base from the fridge. It may have set a bit--simply use a whisk to break it up until it is an even consistency. Prepare ice cream according to instructions on your ice cream machine. When ice cream hits a soft serve consistency, transfer to a container. Gently fold in the brownie chunks, being careful not to over stir.
- Freeze for at least 2 hours to allow the ice cream to full set. Before serving: allow to thaw for 10 minutes for an easier scoop.
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert