NOTHING NAUGHTY MINT CHOCOLATE CHIP ICECREAM

I used to live for missions to the dairy: gold coins in my pocket, Tip Top in a cone, $1 mix bags of lollies, disbelief as Dad picks Rum n Raisin despite all the other flavours on offer. I mean what!?

If you were once a Kiwi kid, you were probably in one of three camps when it came to spending your precious pocket money. Boysenberry ripple, Goodie Goodie Gum Drops, or Mint Chocolate Chip.

Nowadays, one of the coolest things about eating clean is discovering that you can still achieve sensational and even nostalgic flavours using nourishing, nutrient packed ingredients. Case in point: plant-powered dairy free Mint Chocolate Chip Ice Cream.

Now I'll be honest - this recipe isn't going to mimic cream and sugar, but what it does offer is a delicious, all natural,  smooth, minty treat that hits the spot and leaves you feeling good as gold. Probably even better than gold, cos check out all the healthy ingredients - it's basically a green smoothie, but all dessert-like:

• 1 medium avocado
  
• 2 frozen bananas (chopped to make it easy on your blender)
  
• 1 cup spinach
• 1 cup coconut cream
  
• 1 teaspoon vanilla extract
  
• 10 drops peppermint essential oil
  
• 3/4 cup chopped dark chocolate (I use Green and Black's 85% Organic Cocoa)
  

Method

Put everything except the chocolate into your blender or food processor. Once it's all blended nicely, pour it into a container and fold in the chopped dark chocolate. Leave it to set in the freezer for 3-5 hours. Take it out when it's at an ideal ice-creamy consistency and enjoy!

I think this icecream is best consumed the day you make it, before the freezer has had a chance to fully freeze it. But if you do keep it overnight and want to eat it later, simply take it out of the freezer a couple of hours before to give it a chance to soften.