Mint Brownie Ice Cream

I’m going through Spain withdrawal.

I miss the beautiful beaches of San Sebastian, the narrow, winding city streets of Sevilla, and the outrageous architecture of Barcelona.  And as surprising as it may seem, after my less than appetizing diet while studying abroad in Sevilla, I actually miss the Spanish food.  More specifically, the helado. (Ice cream, for you non-spanish speakers).  I’m pretty sure I had a cup of helado every day while I was there, sometimes substituting it as my lunch or dinner.  It was a fantastic meal plan. The epitome of clean eating.

But now back at home, I’ve tried to avoid the ice cream and get back to my usual healthy diet of green smoothies, omelettes, and colorful salads.  I’ve been doing pretty well, but over the last few days I have been yearning for a rich, creamy cup of helado.  At first I tried to suppress the cravings, but I knew it was only time before I caved and bought the tub of Ben and Jerry’s.  Then, Friday night, came a great realization.

I have an ice cream maker.

I’m not exactly sure how I let this ice cream maker sit idly in my house for the past 5 years, but it has been there – lonely and cold.  And maybe it’s for the best that I didn’t capitalize on its existence five years ago, because who knows what my current state of health would be.  Nonetheless, once I remembered its fine presence, I took complete advantage of the opportunity to make my own ice cream (a healthy version, of course).  And I know you probably won’t believe me, and you will think I’m really exaggerating its success, but this dairy-free, gluten-free, soy-free, vegan ice cream was AMAZING. It actually tasted exactly like the real thing and was easily comparable to my helado in Spain.  So for you nonbelievers who adamantly insist that a “healthy” ice cream could never taste good, much less as good as “normal” ice cream, I challenge you to try out this recipe and taste for yourself.  I have a feeling you’ll be helping yourself to a second scoop.

Vegan Mint Brownie Ice Cream

Photo Jun 28, 1 16 03 PM
Instead of the 1/4 cup of cane sugar that the original recipe calls for, I used a small spoonful of coconut sugar. This less sugar-intense version was definitely sweet enough for me.  Even if you don’t have an ice cream maker, you can freeze the batter and eat it as ice cream, it just probably won’t have the same smooth ice cream texture.

I have a feeling that there will be many more ice cream posts coming in the near future.  But who can blame a girl? It’s summer. It’s hot. And the ice cream maker is calling my name.