SWEET LAUREL'S VEGAN MATCHA MINT ICE CREAM

One serving of Matcha tea is nutritionally equivalent to 10 cups of regularly brewed green tea! It is packed with antioxidants, rich in fiber, chlorophyll & loaded with vitamins. It also helps to support the body in it's natural detoxification process, and boosts mood. What's not to love? Today, the girls from Sweet Laurel Bakery share their simple summer recipe for a satisfying treat. I'm still going crazy over their GF Snickerdoodles. A must try!! Enjoy!

SL | We are obsessed with Matcha from Matcha Source, so we had to create a fun recipe with it! The refreshing dessert will be a delightful edition to any meal. We love the minty flavor, but feel free to leave it out and go straight MATCHA if you prefer! 

VEGAN MATCHA MINT ICE CREAM

INGREDIENTS //

2 cans coconut milk, refrigerated (I like Nature Value) 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!