Vegetarian Ice Cream
Chocolate Spinach and Cookie Ice Cream
A chocolate ice cream with hidden baby spinach and crushed sandwich biscuits.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 145 g | 1 cup | baby spinach | |
| 180 ml | ¾ cup | whole milk | |
| 8 | 8 | chocolate sandwich biscuits | |
| 5 g | 1 tbsp | unsweetened cocoa powder | |
| 180 ml | ¾ cup | double cream |
Ingredients
Method
- Blend everything except the double cream on high for 1 minute, until smooth. Add the double cream and pulse once to mix lightly.
- Pour the base into an empty Creami pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 336 kcal
- Fat
- 27 g
- of which saturates
- 15 g
- Carbohydrate
- 21 g
- of which sugars
- 12 g
- Fibre
- 1.9 g
- Protein
- 4.6 g
- Sodium
- 145 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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