Mint Ice Cream

INGREDIENTS

• 1 Tin Full Fat Coconut Milk or Coconut Cream

• 1/3 Cup Maple Syrup

• 1 Teaspoon Xanthan Gum

• Small Handful of Baby Spinach Leaves

• 20 Small Mint Leaves (1 1/2”tall)

• 1 drop DoTerra peppermint essential oil

INSTRUCTIONS

1. Place coconut milk/cream, maple syrup, xanthan gum, baby spinach leaves and mint leaves in a food processor. Blend until smooth and creamy and all flecks of spinach have disappeared.

2. Add a drop of peppermint oil. If you would like to add more, you can do so and blend.

3. Pour mixture into a loaf pan, cover with foil and freeze 4-5 hours for soft serve and 5-6 hours for a firm ice cream. Thaw for 5-10 minutes before serving.

SERVES 6