Recipe of the Week: Spinach Coconut Ice Cream


This week as I was looking for a recipe, I happened to stumble across this one on Bon Appetite’s website and knew it would be the perfect recipe to make for this weekend.  My youngest brother *loves* recipes that have food items in them that should not even be near that recipe (like putting blueberry yogurt in chocolate brownies).  Needless to say, he is going to *love* this…

(… I can already hear him barfing… =)

While I’m not going to recommend this recipe, it’s fun to see what some people consider edible.  Try at your own risk, but bringing samples to my house are not required.  And if you do try it, post your comments below.

 

  • 3/4  cup coconut milk (other milks won’t work because it won’t be thick enough)
  • 1/4 cup raw honey
  • 2/3 cup instant vanilla pudding powder mix
  • 2 cup fresh spinach leaves
  • 1 1/4 tbsp vanilla
  • 1/2 large banana (chopped, frozen)
  • 2 1/2 C. Ice cubes

Directions:

  • Add all ingredients into a blender and blend till spinach leaves are well-mixed (without any chunks)
  • Pour contents of the blender into into ice cube tray (or plastic container works too) and freeze overnight or for at least 3-4 hours.
  • Once frozen, remove from the freezer. Re-blend it in the blender.
  • Serve with chocolate chips, chocolate syrup, etc! 

     

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    © Mertie Mae Botanics LLC and Horticulture Talk!, 2011. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mertie Mae Botanics LLC and Horticulture Talk! with appropriate and specific direction to the original content.

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