Recently my daughter as formed a new love of picking all sorts of plants and flowers. Some days it’s all about finding pink things in the gardens on our way to and from kindy, other days it’s about finding new “I haven’t seen this before!” items.
Sometimes I inwardly roll my eyes and encourage continuing on to our destination. But in less time-pressured moments I can stop, look, and smell; chatting about different plants and flowers along the way.
The new development has inspired us to put more effort into our own gardening – which is lacklustre at best. However, we’re on a mission planting herbs, leafy greens, and what will hopefully be a bumper crop of zucchini!
We’re learning different ways to use our growing plants, and looking forward to what is to come! But what better way to use a bunch of greens than in ICE CREAM?!?!
A note about the recipe; we’ve played around A LOT with various ice cream recipes in our house. In our experience the two different sweeteners combine to give you the best creamy, rollable consistency. For the granular sugar, coconut sugar will give the lovely taste, but a sugar derived from cane (e.g rapadura or raw cane) will give a better texture – so it’s up to you and what ingredients you prefer!
I also recommend sticking with rice malt syrup instead of switching out for maple or honey, because, once again; texture 🙂
And yes, it’s definitely best made in an ice cream churner (I’m a huge fan of investing in one!!) so if you don’t have a churner maybe you’d like to give other recipes such as Passionfruit Instant Ice Cream a whirl (a serious favourite of mine)
All in all, have FUN creating your own ice cream, and enjoy the summery deliciousness!!
MINT CHOC-CHIP ICE CREAM
2 cups full-fat milk
1 cup cream
3 tbsp granular sugar (e.g coconut sugar, rapadura, muscovado, or raw cane)
2 heaped tbsp rice malt syrup
2 tbsp tapioca flour
1/2 cup full-fat milk
2 large handfuls baby spinach
3 tbsp cream cheese
3 drops peppermint essential oil
50g dark chocolate (use your fave, I love a dark 90%)
1/2 tbsp coconut oil
Place the first measure of milk, the cream, sugar, and rice malt syrup in a large pot.
In a bowl, mix together the tapioca flour and the second measure of milk –
Heat the milk/cream mix over a medium heat – bringing it to the boil. Boil for a few minutes.
Carefully pour half the hot milk/cream mixture into the bowl with the tapioca/milk whilst whisking.
Then replace the pot to the heat and pour all the contents from the bowl back into the pot. Whisk while it thickens to a good custard consistency.
Remove from the heat.
Place the spinach leaves in a high speed blender. Pour 1/2 cup of the hot ice cream base over top. Blitz on high until the spinach is well incorporated and the mixture is smooth.
Put the cream cheese and salt in a large glass bowl. Pour roughly a cup of the hot base mixture over top. Whisk until the cream cheese is well mixed through and the mixture is smooth. Pour the remaining hot base into the bowl, as well as the spinach blend. Using a spatula; mix it all together until you have a beautiful light green concoction. Set aside to cool a little then place in the fridge (or an ice bath if you want to speed up the process) until it is cold.
When ready to churn; place your chosen ice cream container in the freezer to cool (I use a 1.5L glass clip-lid container).
Pour the cooled mixture into your ice cream churner and churn as per manufacturer instructions. Whilst its churning, place the dark chocolate and coconut oil in a small saucepan. Heat over a medium heat while stirring with a spatula until it is melted and smooth. Set aside.
When the ice cream is almost ready (getting to soft-serve consistency) – slowly drizzle the melted chocolate in through the top as the ice cream continues to churn. It will break up into little chocolate chips and mix through 🙂
Once finished churning, spoon the mixture out into your chilled container and return it to the freezer until you’re ready to eat (initially it will be a softer consistency but will harden the longer it’s in the freezer – if using the next day or beyond then allow ‘softening’ time by sitting it on the bench for 20mins before scooping).