Matcha Mint Ice Cream with Cocoa Nibs
Ingredients
- 2 cans full fat coconut milk
- 1/3 cup maple syrup
- 1/2 tablespoon matcha powder (dissolved in 1 tablespoon water)
- 1/2 cup condensed coconut milk
- 1 teaspoon peppermint extract
- 1/4 teaspoon sea salt
Preparation
Dissolve the matcha powder in 1 tablespoon of water.
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 texture.
This vegan dessert is ideal for beating the heat and incorporating superfoods like matcha.
