By Spinach in ice cream might sound unusual, but this green delight proves that healthy can also be heavenly. The subtle earthy flavor of spinach blends beautifully with the sweetness of cream, sugar, and vanilla — creating a smooth, rich, and vibrant frozen treat. Perfect for those who love trying innovative recipes or want to sneak some greens into their dessert, this Spinach Ice Cream is both nutritious and delicious.
🧺 Ingredients
For the spinach purée:
- 1 ½ cups fresh spinach leaves (washed and stems removed)
- ¼ cup water (for blanching)
- 1 tsp lemon juice (optional, to retain green color)
For the ice cream base:
- 1 cup full cream milk
- 1 cup heavy cream (or fresh cream)
- ½ cup condensed milk (for sweetness and creaminess)
- ½ cup sugar (adjust according to taste)
- 3 large egg yolks (optional, for richness)
- 1 tsp vanilla extract
- A pinch of salt
Optional Add-ons:
- ¼ cup white chocolate chips
- 2 tbsp chopped pistachios or almonds
- 2 tbsp honey (for extra smooth texture)
🥬 Step 1: Prepare the Spinach Purée
- Blanch the spinach:
Bring a small pot of water to a boil. Add the spinach leaves and let them cook for about 30 seconds to 1 minute until they turn bright green. - Shock in ice water:
Immediately transfer the blanched spinach to a bowl of ice-cold water. This step stops the cooking process and locks in the vibrant green color. - Blend it smooth:
Drain the spinach and blend it with a tablespoon of water (and lemon juice, if using) into a smooth, creamy purée.
The purée should be thick but not watery. Set it aside to cool.
This spinach purée forms the heart of your ice cream — giving it both color and a subtle flavor without overpowering the sweetness.
🥣 Step 2: Make the Custard Base
- Heat the milk and cream:
In a saucepan, combine the milk and heavy cream. Warm it over low heat until it’s hot but not boiling. You’ll see small bubbles forming along the edges — that’s your cue to remove it from direct heat. - Whisk egg yolks and sugar:
In a separate bowl, whisk the egg yolks and sugar together until the mixture becomes pale and creamy. This step ensures a smooth custard texture later on. - Temper the eggs:
Slowly pour a small amount of the hot milk mixture into the yolk mixture while whisking constantly. This prevents the eggs from scrambling. - Combine and cook again:
Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Don’t let it boil — if it does, the eggs may curdle. - Add vanilla and salt:
Stir in vanilla extract and a pinch of salt for balance. - Cool the custard:
Remove from heat and let the custard cool to room temperature. For quicker results, you can place the bowl over an ice bath.
🌿 Step 3: Combine Spinach and Custard
Once the custard base has cooled, add the prepared spinach purée. Whisk or blend until the mixture becomes evenly green.
If you want a stronger color, add a few extra tablespoons of spinach purée. The goal is a smooth, creamy, pale green mixture with no visible spinach bits.
Taste the mixture — it should have a mild spinach note, sweetened with vanilla and cream.
🍦 Step 4: Chill and Churn
- Chill the mixture:
Cover the bowl with plastic wrap and refrigerate it for at least 3–4 hours, or ideally overnight. This step enhances the texture and flavor of the ice cream. - Churn it:
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20–25 minutes). The mixture will gradually thicken and become creamy. If you don’t have an ice cream maker, you can still make it:- Pour the mixture into a freezer-safe bowl.
- Freeze it for 1 hour, then stir or whisk to break any ice crystals.
- Repeat this process every 30 minutes for about 3 hours until it reaches a smooth, creamy texture.
- Add mix-ins (optional):
During the last few minutes of churning, fold in white chocolate chips or chopped pistachios for added flavor and crunch.
❄️ Step 5: Freeze to Set
Transfer the churned ice cream into an airtight container. Smooth the top and cover with parchment paper or plastic wrap to prevent ice crystals from forming.
Freeze for at least 4–6 hours or until firm.
🍨 Step 6: Serve and Enjoy
Before serving, let the ice cream sit at room temperature for about 5 minutes so it’s easier to scoop.
Serve in chilled bowls or cones, and garnish with:
- A drizzle of honey or chocolate syrup
- Crushed nuts or coconut flakes
- A few fresh spinach leaves for decoration (optional)
💚 Health Benefits
While ice cream is an indulgence, this version packs a nutritious twist:
- Spinach is rich in iron, vitamins A and C, folate, and antioxidants.
- Homemade ice cream contains fewer preservatives and can be customized for lower sugar or dairy-free alternatives.
- You can swap cream with coconut milk and sugar with honey or maple syrup for a healthier version.
🪄 Tips for the Perfect Spinach Ice Cream
- Always use fresh spinach — frozen spinach can dull the flavor and color.
- Blanching and shocking in ice water ensures the ice cream stays bright green.
- If you prefer a vegan version, use almond milk or coconut cream instead of dairy.
- For an extra creamy texture, add a tablespoon of corn syrup or honey.
🌟 Final Thoughts
Spinach Ice Cream may not sound traditional, but it’s a surprising crowd-pleaser. The natural sweetness of cream and sugar balances the gentle earthy notes of spinach, creating a dessert that’s both refreshing and wholesome. Whether served as a post-dinner treat or an experimental dessert at a gathering, this green-hued ice cream is sure to impress everyone with its color, texture, and taste.
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