mint chocolate chip ice cream

matcha mint chocolate chip ice cream

- 2 15 oz cans full fat unsweetened coconut milk
- 3 tbsp maple syrup
- 1 tbsp matcha powder
- 1 tsp vanilla extract
- 1/2 tsp mint extract
- dark chocolate chips
- mint leaves to garnish


  • prior to making this recipe, refrigerate the coconut milk overnight

  • add ingredients together in a medium bowl (only use the cream from the coconut milk, not the liquid)

  • mix with an electric mixer or food processor until combined

  • line a freezer safe pan with parchment paper (i used a 9x5” loaf pan)

  • pour ice cream mixture into pan & cover with aluminum foil

  • place in the freezer overnight to allow to fully freeze

  • let soften for 10 minutes prior to serving

  • garnish with mint leaves

no churning or ice cream machine necessary!