Directions
Yields: 2 Servings
Instructions:
Ingredients:
| 1 cup | almond milk |
| 4 | Bigelow Green Tea with Lemon Tea Bags |
| 1⁄2 teaspoon | Vanilla |
| 1 can | Full fat coconut milk, refrigerated overnight |
| 1⁄2 teaspoon | Arrowroot powder |
| 3 tablespoons | Brown Rice syrup |
| 2 tablespoons | Sugar |
| 2 cups | Fresh Spinach |
| 1⁄4 cup | almond milk |
| 5 | Ice cubes |
| 1 | Mint extract or fresh mint leaves |
| 1 | Non-dairy whipped cream for serving |
| 1 | Fresh mint for garnish |
Steps:
In a medium saucepan, bring 1 cup of almond milk to a gentle boil with 4-6 tea bags. Tie the strings to the handle allowing the bags to steep for about 5 minutes Remove the bags and whisk in the arrowroot powder and cook for 2 minutes.
Now add the brown rice syrup and sugar to dissolve.
Cool this mixture for 5 minutes, add the vanilla and then add to a blender along with the entire contents of a full can of coconut milk that has been refrigerated overnight.
Blend until very smooth.
Pour this mixture into the bowl of an ice cream maker and process for 20 minutes. It should be soft-serve consistency at this point.
Spread into a loaf pan, cover and freeze overnight.
Scoop the ice cream into a high speed blender along with ice, almond milk, spinach and mint. Blend until smooth and no remnants of the spinach remain.
Pour into a glass and top with non-dairy whipped cream and a fresh sprig of mint. Enjoy immediately.
Source: http://theveglife.com/green-tea-shamrock-shake-vegan/
