This recipe is gluten free, dairy free and vegan. It makes two servings, so multiply if you're serving a crowd.
Course
Drinks
Cuisine
American
Prep Time10minutes
Total Time10minutes
Servings2servings
Calories217kcal
AuthorJereann Zann - Celiac Mama
Ingredients
2cupof fresh spinach
2cupof frozen sliced bananas
1/2cupalmond milkor non dairy free milk
1/4tsppeppermint extract
whipped dairy free toppingyou can use my 2-ingredient frosting with honey
1/4cupcookie crumblesoptional
A few green sprinklesoptional
Instructions
Blend up your spinach and 1/4 cup almond milk
Add in your bananas and the other 1/4 cup almond milk.
Blend until smooth. You'll probably have to scrape down the sides after a minute and then blend one more time.
Pour in serving glass and place in the freezer for 10 minutes while you make the toppings.
Crush 3 of your favorite chocolate cookies. This is easy to do inside of a sealed plastic bag with the bottom of a glass or tupperware). Set aside.
Remove the shake from the freezer, add a layer of cookie crumbles.
Top with frosting and if you like you can also sprinkle on a few green sprinkles for extra flare.
Enjoy!
Recipe Notes
The peppermint extract goes a long way, so if you're multiplying the recipe, don't multiply the peppermint extract. Instead, taste test it and if you feel it needs more than the 1/4 tsp, then add 1/4 tsp at a time until it has the perfect minty flavor you're looking for.