Last week, I spotted this recipe on the Well and Good site and was really intrigued. No-churn, healthy ice cream? I’m in! This is really clever in that it uses fresh baby spinach to make the ice cream a minty green without tasting like spinach since such a small amount is incorporated. It’s sweetened naturally with banana and some maple syrup. The coconut milk and chocolate chips add some richness, yet it still tastes light. Although you can’t sell this to friends and family as actual ice cream, I believe health nuts, like myself, will enjoy it! Nonetheless, it’s a refreshing, summer treat. Hope you’ll give it a try!

1 medium banana, sliced and frozen
1 cup baby spinach leaves
2 tablespoons maple syrup
1 cup coconut milk, chilled in fridge
2 cups ice
1/2 tablespoon peppermint extract
2 tablespoons dark chocolate chips

1. Place the first five ingredients in a high-speed blender until thick and smooth.
2. Add in the peppermint extract and mix until just combined.
3. Add the dark chocolate chips and fold through.
4. Pour into a container and leave to set in freezer. This needs to sit out of the freezer for 25-30 minutes before serving.