Matcha Mint Chip Ice Cream – a delicious recipe with light coconut milk, coconut milk, matcha, mint, maple syrup, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Blend the the coconut milk, matcha, mint extract, and maple syrup and pour into a medium mixing bowl. (You can also use an immersion blender to blend directly in the bowl.)
2
Cover the mixing bowl with plastic wrap and chill the ice cream base in the refrigerator for about 2 hours. Chop your dark chocolate, and place in a separate bowl in the freezer as well.
3
Add the chilled batter to your ice cream maker and follow the manufacturer's instructions. When the ice cream is about three quarters of the way done, add the chopped dark chocolate and allow it to finish processing.
4
Eat right away as soft serve, or transfer to an airtight container and place in the freezer to set (about 2 hours). Let thaw at room temperature for 15 minutes before serving.
272
kcal
Calories
11
g
Fat
41
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 13.5-ounce can light coconut milk, 1 13.5-ounce can full fat coconut milk, 1 teaspoon matcha, 2 teaspoons mint extract, and more.
Yes, Matcha Mint Chip Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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