Dairy-Free Mint Brownie Ice Cream

• 2 cups almond milk
• 1/2 cup spinach (for color)
• 2 cups coconut milk
• 1/4 cup honey
• 1 tablespoon gelatin
• 1 teaspoon peppermint extract
• 1/4 teaspoon vanilla extract
• 1 cup brownies, cubed

1. In a blender, puree the almond milk and spinach until smooth. Pour the almond milk through a fine mesh sieve and discard any fibrous spinach pieces.
2. In a small sauce pan, whisk together the almond milk, coconut milk, honey, and peppermint extract. Sprinkle with gelatin and set over medium-low heat. Bring the mixture to a simmer, and stir constantly to dissolve the gelatin. Add the honey, whisk to dissolve.
3. Pour the mixture into a heat-proof bowl with an air-tight container, such as a pyrex. Cover and place in fridge for 8 hours, or until mixture is completely cooled.
4. After 8 hours, remove ice cream base from the fridge. It may have set a bit--simply use a whisk to break it up until it is an even consistency. Prepare ice cream according to instructions on your ice cream machine. When ice cream hits a soft serve consistency, transfer to a container. Gently fold in the brownie chunks, being careful not to over stir.
5. Freeze for at least 2 hours to allow the ice cream to full set. Before serving: allow to thaw for 10 minutes for an easier scoop.

almond milk, spinach, coconut milk, honey, gelatin, peppermint, vanilla, brownies

Taken from food52.com/recipes/36919-dairy-free-mint-brownie-ice-cream (may not work)