Upon my sister’s request, I decided to make her favourite flavour of ice cream: peppermint. And guess what? No ice cream maker needed! Add more milk to turn this into a delicious thickshake (don’t bother re-freezing). Omit the flaxseed oil if you must (I added it for omega fatty acids, which we tend to lack in our diets from not eating enough fish!), but I think it does help the texture.
The green colour comes from avocado, which enhances the ‘mintiness’ and adds a super creamy texture. It also provides Vitamins C and E, minerals, lutein, beta-carotene, iron, potassium, folate, healthy fats, and fibre. If you don’t have any avocado, add a handful of spinach leaves for the green hue (plus many more health benefits!), or just leave it out for a white mint ice cream.
Greek yoghurt makes this creamier and adds protein, but if you don’t eat dairy, just replace this with more milk of your choice (I’d recommend something with a bit of fat, like coconut). The chocolate sauce is optional – you could replace it with chips of low-fructose dark chocolate (see my recipe in “Treats”), or cacao nibs.
This recipe can be gluten-free, vegan, dairy-free, nut-free, low-carb, and egg-free.
Preparation time: 10 minutes (plus freezing)
Cooking time: 2 minutes
Serves 2-3
Ingredients:
– 300 ml milk of choice
– 100-150 ml milk of choice, extra
– 2-3 Tablespoons Greek yoghurt (or more milk)
– stevia, to taste, or 3-5 teaspoons dextrose
– 1/2 an avocado, or a handful spinach leaves (or both!)
– 1/2-1 teaspoon peppermint essence, to taste
– 1/2 teaspoon psyllium husks, optional
Method:
1. Freeze the first measure of milk in ice cube trays. When solid, blend with the rest of the ingredients until smooth and thickly combined. Add more milk if necessary, for smoother blending.
2. Pour into a container (I used the empty yoghurt container) and place in the freezer. Stir/ beat well every 30 minutes, until frozen to the texture you’d like. Spoon into a bowl, top with sauce, and enjoy! 🙂
Chocolate fudge sauce ingredients:
– 2 Tablespoons cocoa powder
– stevia, to taste, or 2-3 teaspoons dextrose
– 1 Tablespoon butter or coconut oil
– 4-5 Tablespoons milk
– 1/2 teaspoon peppermint essence
Method:
Mix together cocoa powder, stevia, butter, and  milk. Microwave on high for 2 minutes, stirring every 30 seconds. Stir in peppermint essence, and serve over ice cream!
