A vegan ice cream recipe that changes the game.
Show me a person who doesn’t love ice cream and I’ll show you a liar. We all know it’s the best thing ever. But some of that love comes from knowing that it’s not exactly good for us. But what if you could have your ice cream and eat it too? (We know, you’re going to do that anyway.)
This vegan ice cream recipe is not only free from processed sugars and allergic dairy products, but it also gets a super healthy boost from powdered organic greens. Just like adding a spoonful or two of organic greens, like our mustHave greens, works wonders for a smoothie recipe, it can do the same thing for a bowl of ice cream—especially one as oh-so-yummy as this.
Organic greens is a pretty broad term—we use it to describe our mustHave greens, which includes dried oat and alfalfa grasses along with kale, spirulina and chlorella. All of these foods are incredibly nutrient-dense—elevating energy, enhancing the body’s natural detoxification process and pushing you past your RDA on a number of vital nutrients.
Of course, you don’t have to use our greens. Spirulina on its own works fine, so does dried wheat grass. Or blend up your favorites.
Bonus: you don’t need an ice cream maker either to rock this one. It’s that simple.
Mint Chocolate Chip Vegan Ice Cream Recipe with Organic Greens
Serves 4 (unless you don't want to share, which is totally understandable)
28 oz full fat coconut milk
1/2 cup agave syrup or maple syrup
1-3 tsp organic greens (the more you add the greener it will look and taste)
3 Tbsp cacao nibs or chocolate chips
½ teaspoon peppermint extract
In a blender, mix all the ingredients except the chocolate chips or cacao nibs. Transfer the mixture to a bowl. Gently fold in chocolate pieces. Cover it and place it in the freezer for at least 3-4 hours. Before serving let the mixture thaw for 20 minutes to be able to scoop it out with a medium to large cookie scoop.
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