Spinach "Ice Cream" Recipe

A while back I was browsing Pinterest (of course) and found a recipe for a Green Monster Smoothie from the blog Iowa Girl Eats.  It was delicious.  In fact, it's one of my go-to quick and nutritious lunches now, especially when I have to be on the road at lunch time.  I modified the recipe just slightly to suit my tastes and then I started thinking "I bet this would make great ice cream."

Spinach ice cream?  Why not.  And what better way to get even more veggies into the day's meals?

You will need an ice cream maker for this recipe.  Ours is a Cuisinart.  Adjust the time based on the directions for your ice cream maker.

Spinach "Ice Cream"

• 4 c. spinach, washed
• 2 ripe bananas
• 2 tbsp peanut butter (or other nut butter)
• 1 c. coconut milk (we used Silk)
• 1/2 c. whole milk (you need the fat for this to work -- if you don't drink milk, use one can of full-fat coconut milk found in the Asian section of most supermarkets instead of coconut milk + whole milk)
• 1 tsp. vanilla
• 1/2 c. Greek yogurt

Place all ingredients in a blender and blend until smooth.

Pour into the ice cream maker, turn it on for 25 minutes (or according to the directions for your ice cream maker).

Serve in small bowls and enjoy!  This made 3-4 servings.

The verdict?  According to Honey this was not really ice cream, but "it's still pretty good" and we'll definitely be having it again.

Note: If you like really sweet desserts, use honey-flavored Greek yogurt or add 1/4 c. honey.