Matcha Mint Cookies And Cream Ice Cream

1. 1

   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.

2. 2

   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.

3. 3

   Spread churned mixture evenly into bottom of a loaf pan, Tupperware or bowl; cover tightly and freeze at least 2 hours until firm.

4. 4

   Makes 4 cups. Recipe adapted from Food 52.

* Per serving · 4 servings · Values may vary.

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