Matcha Mint Ice Cream with Cocoa Nibs
Ingredients
- 2 cans full fat coconut milk
- 1/3 cup maple syrup
- 1/2 tbsp Matcha powder (dissolved in 1 tbsp water)
- 1/2 cup condensed coconut milk
- 1 tsp peppermint extract
- 1/4 tsp sea salt
Preparation
Add all ingredients to a blender and blend on high until the mixture is smooth.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned mixture to an airtight, freezer-friendly container and freeze for at least 2 hours or until completely frozen.
Tips
Serve with cocoa nibs for added texture and flavor.
This recipe provides a refreshing dessert option to beat the heat while incorporating superfoods.
