Vegetarian Ice Cream
Grasshopper Ice Cream
A mint chocolate chip ice cream with spinach for the green colour.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 75 g | ½ cup | frozen spinach, thawed, squeezed dry | |
| 100 g | ½ cup | granulated sugar | |
| 240 ml | 1 cup | whole milk | |
| 5 ml | 1 tsp | mint extract | |
| 3 drops | 3 drops | green food colouring | |
| 80 ml | ⅓ cup | double cream | |
| 30 g | ¼ cup | chocolate chunks, chopped, for mix-in | |
| 30 g | ¼ cup | brownie pieces, for mix-in |
Ingredients
Method
- Put the spinach, sugar, milk, mint extract and food colouring in a blender. Blend on high for 60 seconds, until completely smooth.
- Pour the base into an empty Creami pint. Add the double cream and stir until well combined. 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.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the chocolate chunks and brownie pieces to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 295 kcal
- Fat
- 15 g
- of which saturates
- 8.6 g
- Carbohydrate
- 39 g
- of which sugars
- 36 g
- Fibre
- 1 g
- Protein
- 3.5 g
- Sodium
- 70 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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