3/4 c half and half
1/4 c agave nectar
2/3 c fat-free powdered milk
2 c spinach
1 1/2 Tbsp vanilla
Blend all ingredients in blender and freeze
Variations: Add 10-12 baby carrots for the spinach
or substitute 1/2 c pumpkin puree for the spinach and add 1/2 tsp pumpkin pie spice
Vegan variation:
3/4 c coconut milk
1 avocado
1/4 c agave nectar
2 c spinach
1/4 tsp almond extract
3 Tbsp shelled pistachios
Blend and freeze
The original recipe includes 2 1/2 c. of ice to make it in the blender. Since I made it in the ice cream freezer, I eliminated the ice. You probably could increase the coconut milk because of this. It was pretty thick when we made it the other night.
