Description
Matcha, mint and creme-filled chocolate cookies all come together in this deliciously creamy, refreshing (and vegan!) ice cream.
Ingredients
- 2 cans (13 1/2 Oz. Size) Light Coconut Milk
- ½ cups Pure Maple Syrup
- 2 teaspoons Mint Extract
- 1 teaspoon Matcha Powder
- 1-½ cup Chopped Newman-O’s Hint O’ Mint Creme-filled Mint Chocolate Cookies
Preparation
In a blender (or a large bowl using an immersion blender), blend coconut milk, maple syrup, mint extract and matcha powder until well blended. If using a blender, transfer mixture to a large bowl. Cover bowl tightly with plastic wrap and refrigerate 2 hours.
Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions. Add chopped cookies during last 1–2 minutes of churning.
Spread churned mixture evenly into bottom of a loaf pan, Tupperware or bowl; cover tightly and freeze at least 2 hours until firm.
Makes 4 cups. Recipe adapted from Food 52.