Just like the Kale’d by Chocolate Ice Cream, this recipe is chock-full of green vegetables. The peas and spinach are hidden behind the flavor combination you know and love—mint and chocolate. Not in the mood for mint? No problem! Just because the ice cream is green, that doesn’t mean it has to be mint. This recipe is easily customizable. Swap in your favorite extract and mix-ins until you find the perfect combination. —Sam Ferguson
CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.
This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
3
large egg yolks
1 tablespoon
light corn syrup
50g
granulated sugar
80 ml
whole milk
165g
heavy whipping cream
30g
packed fresh spinach
66g
frozen peas, thawed
1 teaspoon
mint extract
42.5g
semisweet chocolate chips
3
large egg yolks
1 tablespoon
light corn syrup
1/4 cup
granulated sugar
1/3 cup
whole milk
3/4 cup
heavy whipping cream
1 cup
packed fresh spinach
1/2 cup
frozen peas, thawed
1 teaspoon
mint extract
¼ cup
semisweet chocolate chips
Utensils
Small Saucepan
Whisk
Rubber Spatula
Instant-Read Thermometer
Blender
Step 1
In a small saucepan, whisk together the egg yolks, corn syrup, and sugar until the mixture is fully combined and the sugar is dissolved.
Step 2
Whisk in the milk and heavy cream.
Step 3
Place the saucepan over medium heat. Cook, stirring constantly with a rubber spatula until the temperature reaches 165°F to 175°F on an instant-read thermometer.
Step 4
Pour base into an empty CREAMi™ Pint. Place pint into an ice bath.
Step 5
When the mixture has completely cooled, pour the base into a blender pitcher and add the spinach, peas, and mint extract. Blend on high until smooth, about 60 seconds. Strain the base through a fine-mesh strainer back into the empty CREAMi™ Pint. Place the storage lid on the container and freeze for 24 hours.
Step 6
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 7
With a spoon, create a 1 1/2-inch wide whole that reaches the bottom of the pint. During this process, it is okay for your treat to press above the MAX FILL line. Add chocolate chips to the hole in the pint and process again using the MIX-IN program.
Step 8
When processing is complete, remove ice cream from pint and serve immediately.
In a small saucepan, whisk together the egg yolks, corn syrup, and sugar until the mixture is fully combined and the sugar is dissolved.
3
large egg yolks
1 tablespoon
light corn syrup
50g
granulated sugar
80 ml
whole milk
165g
heavy whipping cream
30g
packed fresh spinach
66g
frozen peas, thawed
1 teaspoon
mint extract
42.5g
semisweet chocolate chips
3
large egg yolks
1 tablespoon
light corn syrup
1/4 cup
granulated sugar
1/3 cup
whole milk
3/4 cup
heavy whipping cream
1 cup
packed fresh spinach
1/2 cup
frozen peas, thawed
1 teaspoon
mint extract
¼ cup
semisweet chocolate chips
Step 2 of 8
Whisk in the milk and heavy cream.
3
large egg yolks
1 tablespoon
light corn syrup
50g
granulated sugar
80 ml
whole milk
165g
heavy whipping cream
30g
packed fresh spinach
66g
frozen peas, thawed
1 teaspoon
mint extract
42.5g
semisweet chocolate chips
3
large egg yolks
1 tablespoon
light corn syrup
1/4 cup
granulated sugar
1/3 cup
whole milk
3/4 cup
heavy whipping cream
1 cup
packed fresh spinach
1/2 cup
frozen peas, thawed
1 teaspoon
mint extract
¼ cup
semisweet chocolate chips
Step 3 of 8
Place the saucepan over medium heat. Cook, stirring constantly with a rubber spatula until the temperature reaches 165°F to 175°F on an instant-read thermometer.
3
large egg yolks
1 tablespoon
light corn syrup
50g
granulated sugar
80 ml
whole milk
165g
heavy whipping cream
30g
packed fresh spinach
66g
frozen peas, thawed
1 teaspoon
mint extract
42.5g
semisweet chocolate chips
3
large egg yolks
1 tablespoon
light corn syrup
1/4 cup
granulated sugar
1/3 cup
whole milk
3/4 cup
heavy whipping cream
1 cup
packed fresh spinach
1/2 cup
frozen peas, thawed
1 teaspoon
mint extract
¼ cup
semisweet chocolate chips
Step 4 of 8
Pour base into an empty CREAMi™ Pint. Place pint into an ice bath.
3
large egg yolks
1 tablespoon
light corn syrup
50g
granulated sugar
80 ml
whole milk
165g
heavy whipping cream
30g
packed fresh spinach
66g
frozen peas, thawed
1 teaspoon
mint extract
42.5g
semisweet chocolate chips
3
large egg yolks
1 tablespoon
light corn syrup
1/4 cup
granulated sugar
1/3 cup
whole milk
3/4 cup
heavy whipping cream
1 cup
packed fresh spinach
1/2 cup
frozen peas, thawed
1 teaspoon
mint extract
¼ cup
semisweet chocolate chips
Step 5 of 8
When the mixture has completely cooled, pour the base into a blender pitcher and add the spinach, peas, and mint extract. Blend on high until smooth, about 60 seconds. Strain the base through a fine-mesh strainer back into the empty CREAMi™ Pint. Place the storage lid on the container and freeze for 24 hours.
3
large egg yolks
1 tablespoon
light corn syrup
50g
granulated sugar
80 ml
whole milk
165g
heavy whipping cream
30g
packed fresh spinach
66g
frozen peas, thawed
1 teaspoon
mint extract
42.5g
semisweet chocolate chips
3
large egg yolks
1 tablespoon
light corn syrup
1/4 cup
granulated sugar
1/3 cup
whole milk
3/4 cup
heavy whipping cream
1 cup
packed fresh spinach
1/2 cup
frozen peas, thawed
1 teaspoon
mint extract
¼ cup
semisweet chocolate chips
Step 6 of 8
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
3
large egg yolks
1 tablespoon
light corn syrup
50g
granulated sugar
80 ml
whole milk
165g
heavy whipping cream
30g
packed fresh spinach
66g
frozen peas, thawed
1 teaspoon
mint extract
42.5g
semisweet chocolate chips
3
large egg yolks
1 tablespoon
light corn syrup
1/4 cup
granulated sugar
1/3 cup
whole milk
3/4 cup
heavy whipping cream
1 cup
packed fresh spinach
1/2 cup
frozen peas, thawed
1 teaspoon
mint extract
¼ cup
semisweet chocolate chips
Step 7 of 8
With a spoon, create a 1 1/2-inch wide whole that reaches the bottom of the pint. During this process, it is okay for your treat to press above the MAX FILL line. Add chocolate chips to the hole in the pint and process again using the MIX-IN program.
3
large egg yolks
1 tablespoon
light corn syrup
50g
granulated sugar
80 ml
whole milk
165g
heavy whipping cream
30g
packed fresh spinach
66g
frozen peas, thawed
1 teaspoon
mint extract
42.5g
semisweet chocolate chips
3
large egg yolks
1 tablespoon
light corn syrup
1/4 cup
granulated sugar
1/3 cup
whole milk
3/4 cup
heavy whipping cream
1 cup
packed fresh spinach
1/2 cup
frozen peas, thawed
1 teaspoon
mint extract
¼ cup
semisweet chocolate chips
Step 8 of 8
When processing is complete, remove ice cream from pint and serve immediately.
