St. Patrick’s Day Spinach & Seaweed Superfood Ice Cream

March 17th, 2015 12:59 pm by Kelly Garbato

2015-03-01 - Spinach & Seaweed Ice Cream - 0007 [flickr]

Okay, so this ice cream sounds a little sketchy, but it’s actually not half bad! Probably you’ll opt for a dessert drenched in booze for the St. Patrick’s Day holiday – not that I would blame you; may I suggest this Kahlua ice cream? – but with the festive green color, I just couldn’t pass on the fortuitous timing.

The seaweed powder is another superfood that I received for review from Kazu, hence the odd recipe. I only used a teaspoon and a half, though, so the taste is very subtle. It pairs surprisingly well with bananas, and the shocking green color provided by the spinach cuts down on the cognitive dissonance you might otherwise experience.

Plus it’s hella healthy, so there’s that too. And if you use a raw seaweed powder and leave out the sugar and nondairy milk, I do believe that this recipe is a-okay for raw foodies. So…eat up?

P.S. I am seriously considering changing my name to Ice Cream Star. Or maybe Unicorn Pizza Star. Something along those lines. Thoughts?

2015-03-01 - Spinach & Seaweed Ice Cream - 0009 [flickr]

St. Patrick’s Day Spinach & Seaweed Superfood Ice Cream

(Makes just under one quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
3 cups (4.5 ounces) baby spinach
1.5 teaspoons seaweed powder
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Place the spinach in the food processor and pulse until the leaves are cut up into small pieces.

2. Next, add the bananas to the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

3. Add the seaweed powder and continue to process until thoroughly blended.

4. Sample the ice cream. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend. Add a little extra seaweed powder (a quarter teaspoon at a time) if desired.

5. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

2015-03-01 - Spinach & Seaweed Ice Cream - 0010 [flickr]

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