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1
Whip the eggs until thick, creamy, and foamy.
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2
Add xylitol and blend.
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3
Add sugar and blend.
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4
Add stevia and blend for another minute or two.
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5
In a Vitamix or other high speed blender combine milk, cream, spinach, coconut oil, and kefir grains.
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6
Start at a low setting to prevent splatter and then increase to full speed.
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7
Blend until totally smooth.
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8
Combine milk mix with eggs and blend well.
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9
Add vanilla and vanilla bean (the scraped bits only -- not the pod).
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10
Mix until well blended.
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11
Combine gelatin with hot water and dissolve.
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12
Continue to stir until the mixture is cooled down a bit.
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13
We don't want to cook the eggs in the ice cream mix!
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14
Pur gelatin into cream mix and whip or whisk together immediately.
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15
Pour into your ice cream maker and follow the manufacturer's directions for freezing.
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16
I personally own a 2 quart Cuisinart, but there are lots of great ones out there to choose from.
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17
When the ice cream is thick, but not quite finished, add the chocolate and continue to freeze until done.
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18
I then put the finished ice cream into insulated ice cream containers to help the ice cream freeze properly and not form ice crystals.
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19
Freeze in the freezer for a few hours and you will have nice firm ice cream.
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20
Another obvious variation (since this turns out gree) is to add mint leaves to the milk in the Vitamix or to add mint extract.
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21
My son does not like mint ice cream so we did a vanilla base.
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22
Makes 2 quarts or approximately 16 scoops.
