Matcha Mint Ice Cream with Cocoa Nibs
Ingredients
- 2 cans full fat coconut milk
- 1/3 cup maple syrup
- 1/2 tablespoon matcha powder
- 1 tablespoon water
- 1/2 cup condensed coconut milk
- 1 teaspoon peppermint extract
- 1/4 teaspoon 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 to an airtight, freezer-friendly container and freeze for at least 2 hours, or until completely frozen.
Tips
Serve with cocoa nibs for added crunch and flavor.
