Mint Cookie "Blizzards"

5 from 1 vote

Let this copycat blender ice cream satisfy your dessert cravings-- with a serving of fruit, of vegetables, and with no added sugar!

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Servings: people

Calories: 370kcal

1 cup coconut milk the canned kind, not coconut "beverage"
4 bananas frozen and cut into quarters
1/2 cup spinach frozen, 6 ice cube-sized chunks, or 2 cups fresh spinach frozen
4 cups ice cubes
1 1/2 teaspoons vanilla
1 1/2 teaspoons peppermint extract not peppermint oil, considering reducing to 1 teaspoon for kids who don't like as much peppermint - but we love 1 1/2 teaspoons
4-6 Double Dark Chocolate Cookies* or sub favorite store bought chocolate cookie

If baking your own Double Dark Chocolate Cookies, add 2 minutes to baking time, and then turn oven off, let some heat out, and leave the cookies in the oven for an additional 10 minutes. This will make an extra crunchy cookie perfect for blending into ice cream.
Add coconut milk, bananas, spinach and ice cubes into blender. I make this in my Vitamix, and doubt it will work in a standard blender. Blend for 2-3 minutes until mixture is super smooth and spinach is completely mixed in.
A food processor will work, but the spinach doesn't blend as well. I would recommend using fresh spinach frozen without being compressed into a cube - just frozen leaves, and omitting the ice. I haven't tried this method, but it should work similar to banana soft serve.
Add the vanilla and desired amount of peppermint extract.
Chop cookies into chunks, and pulse into "ice cream" mix. Spoon into cups and sprinkle with extra cookie crumbles.