Mint Chocolate Chip Ice Cream

Place baby leaf spinach (80 g) in a blender with a few [tbsp water], just enough to make it blend. Mix until smooth and transfer the juice to a small saucepan. Cook on a medium heat, uncovered, until the liquid has been reduced and you are left with a thick puree. Leave to cool completely. Start 10m timer

Make sure the [coconut milk] is chilled until the fat is separated. Discard the liquid left in the can (or save to add to a curry!) and keep the thick, [coconut cream].

Using a food mixer, or a bowl and a whisk, mix a small amount of the [coconut cream] with spinach puree (1 tbsp) and (optional) tbsp coconut flour (1 heaped) until thick and smooth. It should be a nice green colour! The [coconut flour] helps thicken it but isn't strictly necessary.

Add the rest of the ingredients (apart from the [chocolate chips]) including maple syrup (180 ml) and peppermint extract (1.5 tbsp) and whip until a smooth, creamy mixture is formed.

Add the mixture to your ice cream maker and follow the manufacturers instructions. Add the [chocolate chips] during the churning. Start 20m timer

Once churned, transfer to a shallow, freezer safe container and let it set in the freezer for at least a few hours before serving. Enjoy!