“I scream, you scream, we all scream for Mint Chocolate Chip Ice Cream!” It’s hard to find Mint Chocolate Chip Ice Cream – Natural & Low Carb when you buy it from the store. It usually has some artificial color in it and it is FULL of sugar. This recipe is something that we can feel good about. I know it’s starting to get cold out, but I’m still craving ice cream for some reason; and since watching the “Cowspiracy” documentary the other night, I’m having a moment about not eating dairy, not that dairy all that low carb friendly anyway. 
This sweet, minty creamy, chocolaty, deliciousness has no dyes or artificial anything. It uses a natural herb that just happens to be sweet, and although it’s healthy, it is so satisfying that your kids will give it 2 thumbs up.
This “ice cream” is defined as ice cream (by me) even though it’s actually kind of, not REEEAAALLY ice cream. But I mean that in the best possible way, if there even is such a thing as non-ice cream being a best possible ice cream thing. You might not even realize that this non-ice cream is actually not real ice cream because the texture (even though it’s just frozen coconut cream) is just; like; ice cream! Hun?
It gets the beautiful green color from one of my favourite ingredients…..wait for it….spinach! You’d think mint wouldn’t you? There is mint in there but unfortunately you can’t get that consistent green color from the mint, and I’m against artificial anything, so spinach is the solution.
Are you still craving ice cream, or am I the only one? I know everyone is into posting pumpkin and fall recipes right now, I posted one last week as well, but I dunno, I was just craving chocolate and mint ice cream! I still had a little mint left from my garden outside too, so I used what I could salvage from my plant that is on it’s way out for this year.
If you’re up for some Mint Chocolate Chip Ice Cream that’s Natural & Low Carb, take 10 min to make it and enjoy it tonight! Let me know how it turns out.
- 1 can coconut cream
- 1/2-3/4 cup fresh spinach leaves
- 1/4 cup fresh mint
- 6 T stevia
- 1/2 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1/2 cup mini chocolate chips
- Combine spinach, mint and 1/4 of coconut cream in a blender. Blend until creamy.
- Add stevia, vanilla, remaining cream, peppermint extract and blend again until combined.
- Pour into an metal bread pan and then mix in chocolate chips.
- Place in freezer until set, about 2 hours.
- Garnish with a sprig of mint!
- There is a huge difference between coconut milk and coconut cream. 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.
