This refreshing dairy-free chocolate mint ice cream with essential oils is free of eggs and refined sugar, too. Yet still full of mint flavor, thanks to peppermint essential oil. The gorgeous green color? That's due to spinach! Shhh... don’t tell! ;) Makes 4 cups (1 quart).
*I prefer to melt an unsweetened chocolate bar. That way I am not only in control of how much sweetness, but also what kind of sweetener. For a bitter chocolate, add 1/2 tablespoon honey. Or for a semi-sweet, add the full 1 tablespoon.
*For a fresh mint twist, add a small handful of fresh mint into the blender with the spinach and coconut milk.
*Or, add a heaping tablespoon of dried mint (or a handful of fresh mint) to the warm coconut milk. Let steep for at least 20 minutes. Strain out the mint, and continue with the recipe as written -- except with a Steeped Mint Chocolate Ice Cream!
*Don’t have peppermint essential oil? Add 1 teaspoon of peppermint extract. Or, use either of the variations above.