Dairy-Free Mint Brownie Ice Cream – a delicious recipe with almond milk, spinach, coconut milk, honey, gelatin, peppermint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a blender, puree the almond milk and spinach until smooth. Pour the almond milk through a fine mesh sieve and discard any fibrous spinach pieces.
2
In a small sauce pan, whisk together the almond milk, coconut milk, honey, and peppermint extract. Sprinkle with gelatin and set over medium-low heat. Bring the mixture to a simmer, and stir constantly to dissolve the gelatin. Add the honey, whisk to dissolve.
3
Pour the mixture into a heat-proof bowl with an air-tight container, such as a pyrex. Cover and place in fridge for 8 hours, or until mixture is completely cooled.
4
After 8 hours, remove ice cream base from the fridge. It may have set a bit--simply use a whisk to break it up until it is an even consistency. Prepare ice cream according to instructions on your ice cream machine. When ice cream hits a soft serve consistency, transfer to a container. Gently fold in the brownie chunks, being careful not to over stir.
5
Freeze for at least 2 hours to allow the ice cream to full set. Before serving: allow to thaw for 10 minutes for an easier scoop.
817
kcal
Calories
64
g
Fat
45
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups almond milk, 1/2 cup spinach (for color), 2 cups coconut milk, 1/4 cup honey, and more.
Yes, Dairy-Free Mint Brownie Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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