SWEET LAUREL'S VEGAN MATCHA MINT ICE CREAM
VEGAN MATCHA MINT ICE CREAM
INGREDIENTS //
2 cans coconut milk, refrigerated (I like Native Forest - No Guar) or make your own
pinch himalyan salt
1 cup fresh mint
2 tablespoons matcha
2-3 tablespoons 100% maple syrup, depending on how sweet you like it. (or coconut nectar works too!)
METHOD //
Allow ice cream maker to sit in the freezer over night.
Remove fat from top of coconut and place in blender. Add remaining ingredients and blend on high for about 1 minutes.
Let mixture sit in fridge for 2-3 hours. Process through ice cream maker and enjoy!
Optional Chocolate Topping:
2 ounces 100% unsweetened baking chocolate
1 tablespoon coconut oil
1 tablespoon honey or 100% maple syrup
In a saucepan over low heat, melt chocolate and coconut oil. Allow to
cool. Slowly add sweetener and stir. Pour over ice cream and enjoy!