For this month’s #dropdeadrecipes series I have made some delicious plant-based mint chocolate chip ice cream. I was so stoked at how the flavour of this turned out. Considering it uses a coconut milk base, along with spirulina to tint it green, it is quite different from my old favourite mint chocolate chip ice cream. Those who have tried this can agree that it tastes just like the “real” thing. I think it tastes even better- no chemicals, preservatives, or dairy-induced stomach ache! The thing about this ice cream is that it is best served as a soft-serve, or gelato texture. I like to freeze it for only 1-2 hours,…