Spinach Kiwi Ice Cream | Easy Homemade Vegan Ice cream Recipe
Spinach kiwi ice cream recipe is a perfect healthy summer dessert with the goodness of both fruit and veggies. This homemade vegan ice cream recipe is made without any chemical, food colour or preservatives.
Ingredients
- 50 gm spinach leaves
- 150 gm kiwi (or 2 over riped kiwi)
- ½ cup coconut milk
- 2 tbsp icing sugar
- 200 ml non- dairy whipping cream
Instructions
Blanching of spinach
- Add spinach leaves in boiled water and leave for 30 seconds, then strain it and put in the ice-cold water.
- Leave it for 30 seconds and then drain excess water.
Making of kiwi and spinach ice cream base
- In a mixer grinder, add chopped kiwi, blanched spinach, icing sugar, and coconut milk. Grind it into a fine paste.
- Transfer this mixture into a bowl and put it in the freezer for at least 2-3 hours.
Final making of ice-cream
- Place a mixing bowl and hand beater attachments in the freezer for at least 30-40 minutes.
- Now transfer whipping cream into the chilled mixing bowl. Whip the cream at a medium speed till it forms soft peaks to medium stiff peaks.
- Now keep it aside and take out the frozen kiwi spinach paste, transfer it into a bowl and break the ice crystal. Then whip it for about 2-3 minutes.
- Gently fold this mixture in the whipped cream.
- Pour in a freezer-safe container and cover it with a cling film touching the surface. Place the container in the freezer to set for about 8-10 hours or best overnight.
- Take out the container, leave it on the kitchen counter for 4-5 minutes and then scoop out the ice cream in the serving bowl and serve. Decorate with nuts, chocolate chips or fresh coconut flakes. ENJOY!
Video
Notes
- Use fresh, soft and bright green colour spinach leaves and overripe kiwi for this recipe.
- I have used coconut milk because it is a vegan recipe, but you can use dairy-based toned or full-fat milk as per your choice.
- To reduce ice crystals and increase the creaminess, add non-dairy condensed milk instead of sugar.
- Use chilled cream for whipping. keep a container in the freezer for at least half an hour before whipping cream in it.
- Don't over beat the cream.
- Freeze the ice cream for at least 7-8 hours or best overnight.