Paleo Mint Chocolate Chip Ice Cream

Paleo Mint Chocolate Chip Ice CreamSt. Patrick’s Day is one of my favorite holidays. I’m Irish but not 100% or even 25% but it’s always fun to celebrate your heritage and learn more about Irish traditions and foods. Every year, I usually drink some Irish whiskey with some of my family, eat delicious corned beef and cabbage (while not really a traditional Irish food, it’s delicious) and make some homemade Irish soda bread. Which reminds me I’m going to have to create a Paleo Irish Soda bread this year. If it turns out, I may even share on the blog 😉

The weeks leading up to St. Patty’s Day, everyone seems to make everything green. Green is one of my favorite colors so I’m down with wearing it as well as making all my food (and beverages) green. Today’s recipe while traditionally green, I decided to skip any artificial food colors and create a healthy homemade green dye for my favorite (not Irish) ice cream. Even though I’m not a huge sweets person, I can’t resist ice cream. My favorite is mint chocolate chip. This is dairy free, sugar free, Paleo and absolutely delicious. I made mine without added sugar but that’s because I’m still use to the less sweet treats (thank you 21 Day Sugar Detox) but I gave an option using honey which works just as well.

Paleo Mint Chocolate Chip Ice Cream

-1 medium very ripe banana

-1 can full fat coconut milk

-2 handfuls spinach (for color, but you can’t even taste the spinach!)

-1 teaspoon gluten free vanilla extract

-½-1 teaspoon mint extract (depending on how minty you’d like it)

-¾ unsweetened almond milk

-¼ cup local honey (or to taste)

-½ cup dairy free chocolate chips (regular chips are fine too if you eat dairy)

Add the banana, coconut milk and spinach to a food processor or blender. Mix until smooth and spinach is pureed and no lumps remain. Add the vanilla and mint extract to processor and blend for another few seconds. Remove the coconut milk mixture from food processor and add to a large mixing bowl. Add the almond milk & honey to mixing bowl and whisk together until honey is fully dissolved. At this point, taste the mint & sweetness factor. If you need more mint, add ¼ teaspoon at a time until mint flavor is to your liking. I found the banana flavor overpowers the mint a little which is why I needed more for my batch. If you need more honey, add 1 teaspoon at a time until preferred sweetness is achieved.  Place in the fridge and let cool for 30 minutes. Once chilled, place mixture into your ice cream maker following the manufacturer’s instructions. This should take at most 15 minutes until a soft serve texture is achieved. Once the texture is to your liking, remove from the ice cream maker and stir in the chocolate chips. You can serve it now, or place it in the freezer to firm up a little more, about 2 hours. If you leave it in longer, just let it sit at room temperature for 10-15 minutes before serving so it’s a little softer to scoop. Whipping Paleo Ice CreamNote: If you don’t eat it right away, the bright green color will start to fade (because of the banana) and turn a more guacamole color (as my husband put it). It will still taste just as delicious but will look like you are eating a big bowl of guacamole. Ha! Whateves. Paleo Mint Chocolate Chip Ice Cream

Do you do anything fun for St. Patrick’s Day? If you don’t have anything planned yet, you should whip up some of this yummy ice cream (or healthy Shamrock smoothie) and do some fun St. Patty’s crafts with your toddlers!

Stay Lucky,

Sarah signature

 

Posted in Healthy Versions of Old Favorites, Paleo, Recipes, St. Patrick's Day, Treats and tagged , , , , , , , , , , , , , .

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