| Servings | serves |
Ingredients
- 1 can Coconut Cream
- 1/2 - 3/4 cup Spinach
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Peppermint Extract
- 1/2 cup Mini Chocolate Chips
Ingredients
| |
Instructions
- Combine spinach and 1/4 of coconut cream in a blender or food processor. Blend until smooth.
- Add sugar, vanilla, remaining cream, peppermint and blend again until smooth. Mix in chocolate chips.
- Pour into a metal bread pan and place in freezer until set. About 2-6 hours.
- Scoop and enjoy.
Recipe Notes
The spinach is really to provide that natural green colour and you can omit and substitute 3 tablespoons milk of choice.
Frozen spinach can be used, but you must have a high powered blender to achieve a smooth non-leafy texture. The colour isn't as vibrant either.
There is a huge difference between coconut cream and coconut milk. If you only have canned coconut milk, you might have to use 2 cans since you'll only use the solid cream formed at the top.
Chilling the coconut cream overnight before will decrease freezing time
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