Mint Chip Ice Cream (Edit recipe)

Bridgette.eats.plants

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Did you know that dark leafy greens scored as one of the highest foods on the anti-depressant foods scale? This study focused on the micronutrients of certain foods and how they relate to serotonin synthesis and uptake.

Foods highest in folate, iron, long-chain omega-3 fatty acids, magnesium, potassium, selenium, thiamine, vitamin A, vitamin B6, and vitamin B 12 were given a high antidepressant food score.’ And guess what was at the top of the list- dark leafy greens!

So here is a spin on my favorite ice cream flavor that you HAVE to try! Tag me if you do, and let me know what you think!

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

8

Serves: 2

Ingredients

2 whole Kale, destemmed
2 cups Cottage Cheese
.5 cup Pure Maple Syrup
1 Tbsp Pure Vanilla Extract
2 tsp Peppermint Extract
1 Tbsp Coconut Oil, melted
1 pinch Sea Salt
.25 cup Dark Chocolate Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Tear the kale leaves into small chunks and place them in a high-speed blender with cottage cheese, maple syrup, vanilla extract, peppermint extract, coconut oil, and salt.
Blend until creamy.
Pour into a shallow dish, sprinkle on chocolate chips, and swirl them in with a spoon.
Place in freezer for six hours or overnight. Enjoy!

Notes

use full fat coconut milk to make this vegan

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	740
Fat:	32 g
Carbohydrates:	80 g
Protein:	31 g
Cholesterol:	42 g
Sodium:	1056 mg
Fiber:	6 g
Sugars:	66 g
Sugar Alcohol:	0 g
Calculated per serving.