Instructions

1. In a medium-sized pot, bring the coconut milk and sugar to a boil. Then adjust the heat to low-medium and simmer it, stirring frequently, for 5 minutes.
2. Pour the mixture into a bowl (or large measuring cup with spout for pouring), and stir in the salt, mint extract and spinach juice. Place the cream mixture into the refrigerator to cool down for 20 minutes, then to the freezer for 30 minutes.
3. In the mean time, Preheat oven to 350F, and prep two 12-count cupcake pans with liners.
4. In a large bowl whisk together flour, sugar, cocoa, baking soda, and sea salt. In a medium bowl mix together apple sauce, vinegar, vanilla extract, and water.
5. Then, mix the wet ingredients into the dry slowly using a whisk. Pour batter into each liner until it is about 3/4 full or a centimeter from the top of the liner.
6. Then bake for approximately 15-20 minutes (18 always works great for me), check with a toothpick to see when they are finished.
7. When they are cool enough to handle, take them out of the cupcake pan and place them in the refrigerator to cool.
8. Once the ice cream base has cooled, pour it into your ice cream maker and set the timer for 10 minutes (mine is fast).
9. Melt 1/3 cup bittersweet chocolate with 1 tbsp. Coconut oil in a double boiler until a smooth and thin consistency.
10. Here's where it gets interesting: when the timer goes off, carefully use a fork to dip into the chocolate sauce and flick around the ice cream maker's bowl in thin stripes.
11. Every 30-45 seconds or so, push the top layer into the rest of the ice cream so that it breaks apart; repeat until the chocolate sauce is used up.
12. Now, take your cupcakes and make a hole about 1 1/2" wide and 1" deep in the center of your cupcake (make sure not to scoop out the very bottom. It will be roughly 1 Tbsp. or so of cupcake innards, which you can use for a trifle, cake pops, or just eat immediately like me ;).
13. Place the cupcake "shells" into the freezer along with the finished ice cream so that they can both harden (about 20 minutes).
14. Melt 1/4 cup Bittersweet chocolate chips with coconut oil and maple syrup in a double boiler and stir together until smooth, turn heat on low until your ready to use it. Use the last bit of chocolate for garnish by chopping it up roughly.
15. When the ice cream is more firm, use a small spoon (or melon-baller like I did) and place about 1 1/2 Tbsp. of ice cream into the center of each cupcake so that it comes out of the top.
16. I recommend doing this is sets of 12 so that the ice cream doesn't melt into the cupcake.
17. Take the chocolate sauce and drizzle it over the tops of the cupcakes and sprinkle a little chocolate on top, place in the freezer for 10 minutes, or until you're ready to serve!