-
1
1. In a medium saucepan combine the mint leaves, sugar and water and bring to a boil. Lower the heat and simmer for 10 minutes. Let it steep for 15 minutes.
-
2
2. Pour the contents of the saucepan into a blender jar, add the coconut milk, baby spinach, vanilla and salt. Liquefy for about a minute or until smooth. It should look nice and green now!
-
3
3. Strain the mixture into a medium size mixing bowl (if possible, one with a spout for easy pouring.) Let it cool in the fridge for an hour or until the bottom of the bowl feels completely cold.
-
4
4. Once chilled, strain it again into your ice cream maker's bowl, and freeze in your ice cream maker according to the manufacturer's instructions. It took just about 30 minutes in my awesomeCuisinart Ice Cream Maker. Place a food storage container (where you want to keep your ice cream) in the freezer. Don't have an ice cream maker? That's cool, Mr. Lebovitz tells you how to make ice cream without an ice cream maker here.
-
5
5. A few minutes before the ice cream maker is done churning, melt the chocolate chippers in the microwave in a dry glass bowl. I don't do double boilers (yawn.) It took my microwave 90 seconds on low power, stirring every 30 seconds, to melt the chips completely.
-
6
6. Now comes the fun part! When the ice cream maker is done churning, remove your food storage container from the freezer and spread about half of the ice cream on the bottom. Drizzle about half of the melted chocolate all over the ice cream and stir to break up the chocolate into tiny chips. Beat it into submission if you have to! Repeat with the other half of the ice cream and the rest of the melted chocolate.
-
7
7. When you're done having fun breaking up the chocolate, cover the bowl and freeze the ice cream until firm.
-
8
I always take it out of the freezer about five minutes before serving so it's not too hard and it's way easier to scoop.
