Mint Chocolate Chip Ice Cream and Kale Pops
Posted Sunday, August 19, 2012 at 2:53 PM

A wonderful healthy version of Mint Chocolate Chip Ice Cream
I made mine with kale, almond milk, and half the peppermint extract.
Recipe for Mint Chocolate Chip Ice Cream from Dani Spies:
2 frozen bananas
A big handful of baby spinach (40grams)
2 tbsp coconut milk (or any milk you’ve got)
¼ - ½ tsp. peppermint extract
1 tbsp chocolate chips

Pop everything except chocolate chips into a high-speed blender and blend for about 20 seconds or until you’ve got a nice thick creamy consistency.
Add chocolate chips and blend for another few seconds. Dish it up and enjoy!
Serves 2.
Nutritional Analysis
Calories: 168; Total Fat: 4.1g; Saturated Fat: 2.1g; Cholesterol: 0mg; Carbohydrate: 33g; Dietary Fiber: 3.5g; Sugars: 18.4g; Protein: 1.5g

Sometimes kale starts going bad by the end of the week but if you make Kale Pops, you'll always have good kale for smoothies or soups. I used kale instead of spinach. for Spinach Pops from Dani Spies:
8 cups (8 oz) packed spinach leaves
2 cups of water

Pop everything in a high-speed blender and blend until you have spinach juice. Pour in to muffin cups.
Makes about 3.5 cups
28 mini muffins (2 tbsp. each)
Nutritional Analysis
Calories: 3; Total Fat: 0.1g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrate: 0.6g; Dietary Fiber: 0.4g; Sugars: 0.1g; Protein: 0.5g