Paleo Mint Chocolate Chip Ice Cream

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5 from 1 vote

Prep Time10

Cook Time5

Chill Time3

Servings: servings

Calories: 234kcal

Author: Jessica DeMay

Ingredients

2 13.5oz cans full fat coconut milk
½ cup fresh mint leaves
1 cup spinach, stems removed*
½ cup maple syrup
¼ teaspoon salt
2 teaspoons grass fed gelatin
½ cup chopped paleo chocolate

Instructions

Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
Add the coconut milk, mint leaves, spinach, maple syrup and salt to a high speed blender or food processor. Blend until smooth and mixture is mostly mixed. There may be some small pieces left, that's okay. The mixture may also be slightly separated- that is fine, it will come together when warmed.
Pour mixture into a small saucepan and sprinkle the gelatin over the top evenly. Let bloom for 5 minutes (just let it sit). Whisk in the gelatin and turn the heat to medium. Warm until the mixture is smooth and everything is combined. It doesn't need to come to a boil.
Pour the mixture through a fine mesh strainer, into a medium bowl. Let cool, then refrigerate at least 3 hours or overnight.
Pour the cooled mixture into your ice cream maker and follow manufacturers directions for churning. Mine took about 6-8 minutes. Add the chopped chocolate during the last minute or stir in after churning.
While ice cream is churning, prepare a loaf pan. Line it with parchment paper and cut away any excess that hangs too far over.
Scoop ice cream into pan then freeze until solid- overnight is best. Or eat right away, it will be the consistency of soft serve. After removing it from the freezer, let sit out for 10 minutes at room temperature before scooping, just to make it easier.

Notes

*This is an optional ingredient. You can leave it out if you really don't like the idea of spinach added. Or you can use 1 avocado if not needing it to be low FODMAP.

**Make sure to keep the serving to ½ cup if needing it to be low FODMAP. That is a safe serving.

Nutrition