So yummy! And I am going to give you a rough run down of how I made it.
I highly reccomend mint chocolate plant so you are not adding in sugar for your flavor. We grow our mint, both spearmint and chocolate mint. We planted it about two years ago and it comes back strong every year! It's pretty aggresive. So the first thing I did was went out and picked some chocolate mint leaves, about 1/4 cup full.
Brady helped, and then shortly after I shot the picture he threw them all down! Needless to say, I had to pick them up and find some extra.
On the way into the house, I stopped by the fridge and grabbed a carton of Vanilla Soymilk...
...and a dollop of Coconut Yogurt.
I then filled my food processor half full of ice, and then blended it without adding anything yet. Once it was blended well and done throwing ice chips at me I removed the spout and poured in about 8-16 oz of the Vanilla Soymilk. Once that was blended and had a creamy consistancy I added in my dollop of the Coconut Yogurt.
As you can see below, I added some green food coloring, about one drop and also threw in my mint leaves. I did not removed the stems or anything, heck I didn't even wash them! I just threw what I picked right in there and blended until I thought they were blended well. I think grabbed just a handful of Chocolate chunks and tossed them in. I would suggest cutting your chunks up prior to putting them in because I almost burnt out my processor. You will start to see specks of Chocolate throughout the mixture - this is when you know it is ready!
And voola! It's ready to serve!
Pour it in a glass and stick a straw in it!
I stored the rest in a tupperware bowl and stuck it in the freezer...and you have Mint Chocolate Ice Cream for later!
Here is a quick ingredients list:
1/4 freshly picked mint or chocolate mint
8-16 oz Soymilk
1 cup Soy or Coconut yogurt
4-6 cups of ice
And 60% + chocolate chips/chunks. (I suggest 60% or more because anything lower is not real chocolate and contains milk.)
HAPPY SPRING!!
