Reader recipe competition

We were very understanding of Jonaye Griffin’s request to “please choose me, I constantly burn my blenders out and I have been through seven blenders in the last two years. I need a strong and reliable blender for all my blended goodies.” And then her recipe completely won us over. It’s a dairy-free icecream that’s creamy and perfectly green and minty thanks to just the right amount of spinach and mint. We in the Bite test kitchen have adapted the recipe slightly to suit the brand of coconut cream we use to make dairyfree icecream. Different brands can give quite different results.

Mint choc chip nice cream

Serves 4-6 2 x 270ml cans coconut cream (we recommend the Ayam brand for this recipe)

¼ cup maple syrup

½ cup soaked cashews (soaked in water

overnight)

¼ cup chopped mint leaves

¼ cup baby spinach leaves

Good pinch salt

1 tsp vanilla

½ cup dark chocolate chips

1 Blend all ingredients, except the chocolate chips, until smooth. Pour into a container with a sealable lid and freeze for 1 hour. 2 Scoop the partially frozen contents out of the container back into the blender and blend again.

3 Return the mix to the container and gently stir in the chocolate chips. Return container with the mix back to the freezer until frozen. 4 Remove icecream from the freezer. Heat a metal spoon in hot water, scoop and serve.

We also enjoyed a mung bean and kale soup, beetroot fudge brownies and wild greens pesto, all submitted into the competition by readers. You can find these and more in the recipe competition collection on