This dairy-free icecream was the winning entry in Bite magazine's reader competition calling for original blender recipes. It won Jonaye Griffin a Vitamix Ascent High Performance Blender. Her recipe completely won us over. It's creamy and perfectly green and minty thanks to just the right amount of spinach and mint. The Bite test kitchen adapted the recipe slightly to suit the brand of coconut cream we use to make dairy-free icecream. Different brands can give quite different results.
Ingredients
| 2 cans | Coconut cream, 270ml each, we recommend the Ayam brand for this recipe (Main) |
| ¼ cup | Maple syrup |
| ½ cup | Cashew nuts, soaked in water overnight (Main) |
| ¼ cup | Chopped mint |
| ¼ cup | Baby spinach |
| 1 pinch | Salt |
| 1 tsp | Vanilla |
| ½ cup | Dark chocolate chips (Main) |
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Directions
- Blend all ingredients, except the chocolate chips, until smooth. Pour into a container with a sealable lid and freeze for 1 hour.
- Scoop the partially frozen contents out of the container back into the blender and blend again.
- Return the mix to the container and gently stir in the chocolate chips. Return container with the mix back to the freezer until frozen.
- Remove icecream from the freezer. Heat a metal spoon in hot water, scoop and serve.
We also really enjoyed these other reader recipes entered in to the competition:
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