With St. Patty's day around the corner, a green dessert is only fitting. The other day I made some delicious vegan mint chip ice cream that contains two secret ingredients... any guesses? I posted the above pic on facebook and twitter for people to guess and win a copy of one of my dessert ebooks. Lots of great answers but no one guessed right.
I'll give you a 2 hints: It's NOT what you're probably guessing - the typical avocado based cream, nor is it spinach or spirulina that gives the green color.
This ice cream is a bit on the crazy side because it's low sugar free and packed with vegetables! As I said in my latest post featuring sugar free coconut butter treats, I've been laying low with sweets these days in favor of higher protein and fat foods - and lots of veggies. I love faux mashed potatoes - pureed cooked cauliflower, a spoonful of cream cheese or coconut oil, salt and pepper. And I adore a puree of cauliflower and broccoli together too. So creamy and delicious. I got to thinking that this would make a great base for pudding or ice cream - afterall they have a neutral flavor once cooked.
So, yes, this mint ice cream is made with broccoli and cauliflower! It is rich and creamy without any nuts, it's full of fiber, and low in sugar because I only used stevia to sweeten the first batch. I added a bit of coconut nectar to the second batch so you have a choice.
Mint Chip Ice Cream
It's crazy to think about the quantity of veggies in this ice cream - and because it's pureed, the amount is even more concentrated. Note - if you like really sweet things, you may want to add some extra coconut nectar and try using actual dark chocolate chips instead of the nibs which are bitter. Out of the 3 people I served this to, one thought it needed actual chocolate chips, one thought it was ok, and the other thought it was terrible, lol. BUT because I've been eating such low sugar treats lately, it tastes sweet to me.
1 1/2 cups coconut milk (full fat)
1 cup + 4 tablespoons broccoli or cauliflower puree*
20 drops stevia OR 2 1/2 tablespoons coconut nectar + 10 drops stevia
10 drops peppermint essential oil**
1 teaspoon pure vanilla extract
2 tablespoons melted coconut butter
1/4 cup cacao nibs or mini dark chocolate chips
Blend all but the coconut butter and cacao nibs in a blender until smooth.
Add the butter and blend to incorporate.
Chill in the fridge until cold.
Process in an ice cream machine according to manufacturers instructions. Add nibs near the end of churning.
Return to the freezer briefly before eating.
*Steam or boil broccoli and cauliflower until soft. Drain. Puree until smooth in food processor or blender. Make lots and eat the remaining puree!
**Use a quality one. I used Young Living and only needed 10 drops.
For other green desserts check out:
Avocado Lime Cheesecake - raw vegan
Avocado Vanilla Cheesecake - raw vegan
Part of Wellness Weekend