Spinach ice cream recipe | Mark’s Daily Apple
Spinach ice cream has a bad rap because the version many of us grew up with is often overdone and unappealing. What a pity because cooked spinach can be bright and delicious!
This recipe will walk you through how to make spinach ice cream while preserving the nutty flavor and texture in the final dish. Mushrooms and shallots sautéed for extra nuance, and since this creamy spinach is made without cream cheese, it’s not too heavy. If you omit the parmesan, this recipe isn’t even dairy-free!
We love this spinach dish served with juicy roast beef. Cheese lovers should try adding a little Parmigiano Reggiano or pecorino at the end for a nice finish.
How to make spinach ice cream (the right way)
Serve: 4
Time in the kitchen: 20 minutes
Ingredient:
- 1 tablespoon Primal Kitchen® Butter or Butter Oil
- ½ cup chopped shallots
- 2 cups sliced cremini mushrooms
- 5 cloves of minced garlic
- 1 lb baby spinach
- ½ cup coconut milk
- 2-3 teaspoons of coconut powder
- ½ teaspoon salt
- 5 tablespoons coconut cream
- 2 teaspoons lemon juice
- ¼ teaspoon black pepper
- Optional: parmesan cheese
Tutorial:
In a large skillet, saute the shallots in the butter oil over medium heat for about 3 minutes. Once the shallots are tender, add the sliced mushrooms and a pinch of salt. When the mushrooms start to soften, add the garlic and sauté until fragrant.
Add the spinach to the pan in batches, one large handful at a time. Stir well, letting the first batch wilt before adding the next batch. After the spinach has wilted, drain any excess liquid from the pan.
Add coconut milk, black pepper, coconut powder and a pinch of salt. Stir until combined and the coconut flour begins to thicken the sauce.
Add the coconut milk and lime juice and stir until a sauce is formed. If you want your sauce to be thicker, you can remove the spinach from the pan with a slotted spatula and cook the sauce down, or place the pan in a 350 degrees F (175 degrees C) oven for about 10 minutes.
Taste and adjust seasoning. Optionally top with grated parmesan cheese. Serve this creamy spinach side dish with your favorite protein, like a nice piece of chicken or steak.
Nutrition Facts (¼ recipe):
- Calories: 195
- Total carbs: 14 grams
- Net Carbs: 10 grams
- Fat: 14 grams
- Protein: 5 grams
Description
This creamy, flavorful spinach has mushrooms and shallots, and it’s dairy-free!
1½ tablespoons Primal Kitchen® Oil or Butter
cup chopped chives
2 cups sliced cremini mushrooms
5 grated garlic
first lb of spinach
cup coconut milk
2–3 teaspoon of coconut powder
teaspoon Salt
5 tablespoons coconut cream
2 teaspoons lemonade
teaspoon black pepper
Optional: parmesan cheese
In a large skillet, saute the shallots in the butter oil over medium heat for about 3 minutes. Once the shallots are tender, add the sliced mushrooms and a pinch of salt. When the mushrooms start to soften, add the garlic and sauté until fragrant.
Add the spinach to the pan in batches, one large handful at a time. Stir well, letting the first batch wilt before adding the next batch. After the spinach has wilted, drain any excess liquid from the pan.
Add coconut milk, black pepper, coconut powder and a pinch of salt. Stir until combined and the coconut flour begins to thicken the sauce.
Add the coconut milk and lime juice and stir until a sauce is formed. If you want your sauce to be thicker, you can remove the spinach from the pan with a slotted spatula and cook the sauce down, or place the pan in a 350 degrees F (175 degrees C) oven for about 10 minutes.
Taste and adjust seasoning. Optionally top with grated parmesan cheese. Serve this creamy spinach side dish with your favorite protein, like a nice piece of chicken or steak.
- Preparation time: 5 minutes
- Cooking time: 15 minutes
- Category: Side dishes
Nutrition
- Serving size: 1/4 recipe
- Calories: 195
- Fat: 14g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Net carbs: 10g
Key word: Spinach, vegetables, side dishes
If you want to add an avatar for all your comments, click here!