Smooth, scoopable & refreshing, dairy-free ice cream with bits of chocolate & mint infused bubblegum! So, So good & perfect for little and big kids alike!
- In a medium saucepan combine coconut milk , coconut cream, brown rice syrup, and sugar and cook over medium heat, stirring frequently, until mixture comes to a simmer. Transfer mixture to blender. Add spinach and extracts/oils then cover tightly, and blend until spinach leaves are perfectly incorporated.
Transfer blender jar into refrigerator and chill until it is very cold (at least 2 hours), then churn in ice cream maker according to manufacturer’s instructions. Stir in bubblegum at the end. Transfer to an airtight container and chill in freezer until ice cream is firm enough to scoop.
If you do not have an ice cream maker, click here & check out this freezer method.
- Category: Dessert
- Cuisine: Top 8 Free, Vegan, Gluten-free