Greens Superfood Mint & Cookie Ice-cream!

Greens Superfood Mint & Cookie Ice Cream

// So Minty 👌🏼 CG’S Mint & Cookie Ice-cream 💚//

Want to get your hands on our latest mouth watering ice cream 🍦 this sweet treat is not only easy to whip up but is a hit with those fussy eaters (packed full of veggies) ✅


500g dairy free whipping cream, or thick coconut cream, chilled 

320 g dairy-free sweetened condensed milk, soy, coconut or oat 

3 teaspoons peppermint extract, or 1 cup (30g) fresh mint leaves, to taste pulsed with water to crate a runny syrup 

3 cup (30g) fresh spinach leaves (optional, note 1)

200 g finely chopped vegan chocolate or chocolate chip cookies 

3 tsp of @coconutgreens powder 

1 teaspoon vanilla extract

 ¼ teaspoon any good quality salt



IF using fresh mint and spinach leaves:

    • Add ½ cup (120g) of the whipping cream, all the mint and spinach leaves to a tall jug with the Coconut Greens powder. 
      Blend using a stick blender until the mixture is as fine as possible and there are no chunks of leaves. 
    • If desired, sieve the green creamy mixture into a bowl, pressing out as much liquid as possible. Discard the remaining pulp. Alternatively, use the creamy green mixture with the pulp
    • Add all of the condensed milk to the remaining green paste. Add vanilla extract and salt if desired. Mix until well combined.


IF using peppermint extract 

    • Add the peppermint extract and green food colouring and @coconutgreens powder directly to your can of condensed milk. If using, add vanilla extract and salt too. Mix until well combined.


To make the vegan mint chocolate chip ice cream


    • Add the dairy free whipping cream (or thick coconut cream) to a large bowl or stand mixer. Whip until soft peaks form.
    • Add the condensed milk mixture to the whipped cream. Use a spatula to gently fold together the ingredients. 
    • Add the chocolate chip cookies to the bowl and fold until combined.
    • Pour or scoop the mint ice cream into a freezer-safe tin or container. We use a loaf tin. Top the ice cream with the remaining chocolate chip cookies. 
    • Cover the ice cream and freeze for 4 hours or until firm to the touch. 
    • Serve and enjoy! 
    • The ice cream can usually be enjoyed straight from the freezer. However, if the ice cream is too firm, defrost for 10 minutes at room temperature until scoopable 
    • Store the ice cream covered in the freezer for up to 2 weeks 
      Enjoy ! 


    • 👉🏼 See REEL on Insta @coconutgreens
    • Thank you for this gut healthy recipe @nourishinglydelicious

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