Frozen Veggie Ice Cream Recipes (Vegan, paleo, sugar free, gluten free)

April 24, 2013

frozen veggie ice cream

I had ice cream for breakfast. Jealous, right? What can I say? When I detox, I do it with style (and flavor)!

Honestly, I can’t believe I didn’t think of this sooner. After all, we’ve been drinking green smoothies for years. Why not use the same principle for frozen treats? Adding green vegetables to any recipe lowers caloric density, adds mega nutrients and lessens the glycemic load.

Not to mention, makes it easier to get greens into your picky kids.

So here’s what happened: We’re on Day 18 of my spring detox, and life is good. Some participants are losing weight, many are feeling more energized and calm. Everyone seems to be enjoying the food. And my good friend Lisa gave me a recipe to share, so before I did I gave it a whirl.

Well.

It knocked my socks off. She called it a green smoothie and indeed it could be, but the thick, frozen treat reminded me much more of sorbet.

Broccoli sorbet

So what did I do? I immediately ran upstairs where my 2 year old was whining at my husband in the shower. I said, “Want some ice cream?” and he rumbled over, mouth gaping open. Happily, Daddy finished his shower and the whining ceased.

I love good food.

Here’s Lisa’s no-guilt recipe with my very minor tweaks:

I Can’t Believe It’s Broccoli Sorbet
12 oz. water
1 cup frozen mango
1 cup frozen strawberries
2 cups frozen broccoli
2 Tbl. almond or cashew butter
1 tsp. pure vanilla extract
2 tsp. raw honey or pure maple syrup

Place all ingredients in your high-powered blender or food processor and blend on high until it creates a creamy consistency. The greens and fruit should be completely blended. Serves 2.

But could I leave it at that? No way! You know when you get a great idea and feel inspired and suddenly your brain goes whirly-twirly with more ideas? That’s my favorite creation-mode place to be.

I thought about my favorite ice cream when I was a kid. My mom would buy these gallons of peanut butter swirl ice cream from Turkey Hill. It wasn’t a great move in terms of our chronic sinus infections or swinging blood sugar, but we didn’t know! We just ate it, gallon after gallon.

Turkey Hill, Ben & Jerry’s, Breyers – listen up! We can do better! Here’s my new favorite peanut butter ice cream. It kicks butt. And I had it for breakfast. You can, too.

Greened-Up Chocolate Peanut Butter Ice Cream
1 cup chopped frozen banana
1/2 cup frozen spinach
1/2 cup unsweetened almond milk
1/4 cup natural peanut butter
2 Tbl. raw cacao nibs (plus more for topping)
1 tsp. cacao or cocoa powder

Place all ingredients in your high-powered blender or food processor and blend on high until it creates a creamy consistency. The greens and fruit should be completely blended. Serves 2.

Next step: I’m going to pour these concoctions into popsicle molds for some seriously healthy, yummy summer treats.

Got any good ideas for frozen greens/fruit combinations? Let me know in the comments – I plan to try a lot of variations!