I went to the farmers market a couple of days ago and walked out with such an abundance of fresh herbs… it was astounding. So delightful! My car smelled like heaven. Tiny bubbles of essential oils bursting off my lemon basil, Thai basil, apple mint, peppermint, cilantro and parsley. Pure heaven. Something about the smell of basil… I absolutely love it. Basil and mint are definitely two of my favorites, and I buy them very frequently.
I had so much mint left over after infusing my water, making tea, glorifying salads… you name it. The next logical venture was ice cream. I won an ice cream maker at work some time ago and used it regularly for a while, after veering more towards an extremely limited animal product lifestyle I feel like I haven’t put that baby to use in ages! With such a hot start to the weekend I was totally craving something icy and smooth…
It had to be an ultra healthy ice cream… but I really didn’t want it to be a banana base. I felt that banana would be a bit over powering, and I really wanted the beauty of the mint to shine. I also was bent on it being green, I considered macerating the mint leaves but opted for spirulina powder instead. It’s faster, greener, and with the added superpower nutrients.. the addition was a complete a no-brainer! Honey is always my first choice for sweetener, followed closely by maple syrup. I understand that honey is an animal product.. and strict vegans don’t eat it. Also I understand that maple syrup is not technically raw, stevia or agave are fine substitutes! This recipe is very straight forward, it does not require an ice cream maker…. although I did use mine because it was a lot easier than waiting for my tasty treat to freeze and I wanted to have some straight away! Yum… coconut, cacao, raw honey, and spirulina… Could make Superfood Sundaes!
Superpower Mint & Cacao Ice Cream
2 or 3 Cups of Young Coconut Meat*
1.5 Cups of Fresh Coconut Water*
Handful of Torn Mint Leaves
2 Tbsp Spirulina Powder
1/2 Cup Raw Cacao Nibs
3 Tbsp Raw Honey
(or agave, stevia, or whatever other sweetener you enjoy)
* If you cannot find young coconut meat & water or do not want to crack open your own young coconut…you could use 2 cans of coconut milk!
Blitz the young coconut meat, coconut water and honey in a blender until smooth and frothy. Transfer to a large chilled bowl. Add the mint, rubbing each leaf slightly before adding it into the bowl. This helps the oils release and will quickly infuse the coconut mixture with a minty taste and aroma, once the mint is finished add in the spirulina and stir well. Place the bowl in the fridge and allow it to get nice and cold, adding the cacao nibs right before you pour the mixture into the ice cream maker/freezer safe container. If using an ice cream maker, watch it after about 7 minutes because of the high water content it will start to freeze up in the middle while the outsides are still only slush. Whether using an ice cream maker or not, I recommend freezing in a container such as a loaf pan, this will enable you to get a full rolling scoop once it’s frozen!