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!