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- 3 oz. baby leaf spinach
- 4 bananas, peeled and frozen
- 1/2 cup coconut yogurt
- 2 fl. oz. coconut oil, melted
- 1/2 cup mint leaves
- 1 tbsp peppermint extract
- 1 small avocado
- 1/2 cup dark chocolate chips, roughly chopped
- 1 large egg
- 1 cup self-raising flour
- 8 1/2 fl oz. almond milk
- Pinch of sea salt
For the nice cream, place the spinach in a blender or food processor with a few tablespoons of water and blend until smooth. Set aside. Blend the remaining ingredients (except for the chocolate chips) with 1 tablespoon of the spinach purée, until thick and creamy. Stir through the chocolate chips and pop into a freezer-proof container and freeze for 1 hour, until firm.
To make your waffles, first heat your waffle iron. Crack the egg into a large mixing bowl then add the flour, milk, and sea salt and whisk everything together until you have a lovely, smooth batter. Pour a couple of tablespoons of the batter at a time into the middle of the waffle maker to make a small round-shaped waffle and cook until puffed and golden.
To serve, scoop the mint choc chip nice cream between two waffles and enjoy. Makes 5 small waffle sandwiches.
Note: Ideally, you’ll need a waffle iron for this recipe but you can also treat the waffle batter as pancakes if you don’t have the kit.
About this recipe
"Mint choc chip with a healthy dose of…spinach? Salad dodgers, don’t panic; it just adds some goodness and a vibrant green. You can’t taste it, I promise. I recommend serving these guys for afternoon tea, although a nice cream waffle sandwich for breakfast is pretty hard to beat." -- Margie Broadhead
Recipe from Guilt-Free Nice Cream by Margie Broadhead, photography by Jacqui Melville.
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