Mint Chocolate Chip Ice Cream {Vegan, No Food Coloring}

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I know it's not exactly ice cream season, but around here we eat ice cream all year around... every Tuesday night to be exact!

You might be wondering how I got that beautiful green color without using food coloring. Well... I used spinach!!!

I know it sounds really gross to put spinach in ice cream but I promise you, no one will ever know and you can't taste it at all! 

If you like mint and chocolate you will love this ice cream! I know we sure did :)

Helpful Hints About Vegan Ice Cream:
- I use SO Delicious coconut milk creamer because it's thick, creamy, and has a neutral flavor so the coconut flavor doesn't overpower the ice cream.
- If you can't find coconut milk creamer, replace it with full fat canned coconut milk, hemp milk, or cashew milk.
- The guar gum is optional but it makes the ice cream thick and smooth.
- The ice cream just gets better with time as the flavors blend and mellow.

• 1 Can (2 Cups) Full Fat Coconut Milk
• 1 1/2 Cup SO Delicious Coconut Milk Creamer, original 
• 1/2 Tsp. Guar Gum
• 1/2 Cup Honey
• 1 Tsp. Pure Vanilla
• 1/2 Cup Baby Spinach (baby spinach is softer and easier to process)
• 2 1/2 Tsp. Peppermint Extract
• 1/4 Cup Enjoy Life Mini Chocolate Chips (or preferred dairy free chocolate chips)

1. Blend all ingredients except chocolate chips in a blender until smooth and creamy.
2. Pour mixture into a shallow dish (I use a 6 C pyrex dish with a lid) and place in freezer for 1 hour or in the fridge until cold.
3. Make ice cream according to the manufacturers directions.
4. When mixture starts to thicken add in the chocolate chips and continue mixing until done (about 15 minutes in my kitchen aid).
5. Eat right away or place in freezer to harden for pretty scoops :)

this post is part of Fat Tuesday, Allergy Free Wednesdays, Gluten Free Wednesdays, and Slightly Indulgent Tuesday