Lunchbreak: Green ice cream, prepared by Susan O’Halloran

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Susan O'Halloran

St. Pat's Pot of Gold
March 17
8:00 p.m.
Skokie Theatre
7924 Lincoln Avenue
(847) 677-7761

For tickets and information:

Healthy Green Ice Cream

Use a high-speed blender

STEP ONE – The Sweetener
Add sweetener – 2 oz. or 1/4 cup Medjool dates soaked overnight in coconut water – thawed or frozen (app. 6 dates or just spoon out dates and a couple of tablespoons of the coconut water to fill to the bottom of the blender’s blades) = fiber, magnesium and potassium from the dates and electrolytes from the coconut water

STEP TWO – The “Cream”
2 frozen bananas cut into chunks (Freeze the bananas in a plastic bag when the bananas are ripe i.e. they have some brown sugar spots) = Potassium
2 cups of ice

2 handfuls of organic, washed and dried spinach – Vitamins A & C, folate and iron
Run the blender till the mixture is blended and solid (sorbet or slush consistency) Don’t over process or it will start to melt.

shredded coconut
date bits
Or all three!
If you don’t have bananas or medjool dates:
¼ cup (2 oz.) agave sweetener (or to the bottom of your blender’s blades)
2 large handfuls of spinach
1 lemon slice with zest still on (the thickness of a poker chip)
1 lime slice with zest still on (the thickness of a poker chip)
a whole tray of ice cubes
If you don’t have frozen bananas, agave or dates:
6 oz of organic apple or grape concentrate (enough to cover the blender’s blades)
1 banana
1 large handful of spinach
2 cups of ice
2 dashes of cinnamon
2 Tbs vanilla

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