This no-churn, Homemade Mint Ice Cream with Fudge Swirl is a tasty, healthy option to the store-bought version. Free of dairy, refined sugar, and food coloring, it also boasts a hidden health boost: spirulina!
This ice cream almost didn’t make it to the blog. Not because it isn’t worth posting, but because it is so dang delicious it almost disappeared from my fridge before I could photograph it! And we both know that a food blog post with no pictures is a fail.
You see, my dear, wonderful husband has done a pretty good job over the years of convincing me that he didn’t like mint ice cream. He’d humor me and buy some every now and again, but I could tell he never really enjoyed it.
But the evening after I placed this homemade version in the fridge to firm up he excitedly reported to me:
“Guess what? Somebody sneaked in our kitchen and put some mint ice cream in the freezer!”
I had thought that because he didn’t like mint ice cream I could safely leave it in the freezer without telling him. Apparently I was apparently mistaken.
Thankfully he left enough for me to get in a few good pics before the rest was devoured.
Reason? Instead of the normal Blue 1 and Yellow 5 food coloring (nasty stuff) they put in most green mint ice creams, I used the super-green powerhouse spirulina.
Spirulina is a superfood algea containing all the essential amino acids plus amazing doses of B-12, iron, calcium, magnesium, and trace minerals. While on its own it tastes a little fishy, when mixed into something as delicious as a smoothie or this ice cream none will be the wiser. 😉
So go ahead, indulge.
- In blender (I use this one), puree water and shredded coconut. Blend for at least a minute before straining the milk through a wire sieve. Keep the meal for making your own coconut flour (learn how here - it's easy).
- Return coconut milk back into blender and add remaining ice cream ingredients. Puree.
- Pour mixture into a 9x9 inch metal baking dish and stick it in the freezer.
- Freeze for about 6 hours, stirring every 1-2 hours.
- Combine all ingredients in a small bowl.
- About an hour before the ice cream is done freezing, spread fudge in strips on top and carefully stir the strips into the ice cream.
- Freeze for another 1/2 hour-1 hour.
- Store any leftovers in the freezer.
- *These two ingredients can be replaced with 4 cups of full-fat coconut milk.
Wanna know more about spirulina? Check out more info over at nuts.com!