I scream! You scream! We all scream for… healthy ice cream!!
Not what you were expecting right?
Some days I just can’t bring myself to eat any more veggies. And unfortunately, this means that I end up far from fulfilling my daily recommended allowance of vegetables and my “food plate” (or food “pyramid”) ends up being fruit, carbs, and maybe one too many sweets. 😉 And while this food pyramid may be delicious (and most likely laced with guilt), I somehow can’t trade that bowl of ice cream for handful of carrots when it comes time for dessert.
Luckily, I have a solution.
Green… Ice cream.
I posted a similar trick earlier this week in my St. Patty’s Day Clover Overnight Oats, but if oat’s aren’t your cup of tea, then this recipe is definitely one to try! All the decadence of vanilla ice cream, with 1/3 of the calories and about 4x the nutritional value. What’s not to love?
Honestly, I eat this ice cream almost every night.
Who else can say that about their favorite dessert?
The secret? Spinach.
Don’t run away screaming just yet! Spinach is actually one of the best ingredients to use in smoothies (and now… ice cream) because of it’s mild flavor when combined with other ingredients. Meaning, in this case, it results in a unbelievably vanilla-y bowl of ice cream that you can top with any toppings your heart desires with none of the guilt. And St. Patrick’s Day this Monday is the perfect time to give this healthy “Shamrock” ice cream a go!
Are you ‘screaming’ for this healthy ice cream yet? 😉
St. Patrick’s Day Ice Cream
- 2 c unsweetened almond milk (or other non-dairy milk of choice)
- 1 banana
- 1 1/2 tsp vanilla extract
- 1 1/2 c raw spinach
- stevia to taste
Combine almond milk, banana, and vanilla extract in a blender and blend until smooth. Add stevia to taste. Add raw spinach and blend for 1-2 minutes. Once spinach is completely pureed and the milk has a smooth, light green appearance, pour into an ice cream machine and let run for 20 minutes, or until desired consistency is reached. To obtain a thicker consistency, simply spoon into another container and pop in the freezer for about 15 minutes. If making without an ice cream machine, pour into a shallow container and pop in the freezer, stirring every hour until desired thick, frozen consistency is reached. Scoop into a bowl and enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 4 servings)
Nutritional information calculated for a little over 1/2 c serving sizes. Compared to generic vanilla ice cream, this recipe has 1/3 of the calories and no added sugar or preservatives.