Chef Gina Worthy shares with us her recipe for vegan spinach ice cream. Learn how to prepare this delicious and healthy vegan dessert!
296 per serving
- 1 cup soy vanilla almond milk
- 1/4 cup agave nectar
- 2/3 cup vanilla protein powder
- 2 cup spinach, lightly packed
- 5-1/2 cup ice
Combine all ingredients in your blender. Replace lid. Blend on med-high for about 20-30 seconds and high for an additional 20-30 seconds, until smooth. Note: Eat as a smoothie/shake, top with cream, or place in freezer until firm for ice cream consistency.