1 can - coconut cream (NOT milk see note)
3/4 - cup fresh spinach leaves (see note for using frozen)
6 Tbsp - sugar
½ tsp - vanilla extract
¼ tsp - peppermint extract
½ cup - vegan mini chocolate chips
- Combine spinach and ¼ of coconut cream in a blender or food processor. Blend until smooth.
- Add sugar, vanilla, remaining cream, peppermint extract and blend again until smooth. Mix in chocolate chips.
- Pour into an metal bread pan and place in freezer until set (2 hours if cream was already chilled or up to 6 hours)
- Scoop and enjoy!
- The spinach is really to provide that natural green color and you can omit and substitute 3Tbsp milk of choice. Frozen spinach can be used, but you must have a high powered blender (like a Ninja or Blendtec) to achieve a smooth non-leafy texture. The color isn't as vibrant either. 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. Chilling the coconut cream overnight before will decrease freezing time.