Matcha Coconut Ice Cream

• Vegan
• Gluten free

• Produce

  • 1 tbsp Matcha powder

• Canned Goods

  • 2 15 ounce cans Coconut milk, full fat unsweetened refrigerated

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 1 Chocolate chips
  • 1 tsp Vanilla extract

Found on laurenkellynutrition.com

Description

Ingredients

• 2 15 ounce cans full fat, unsweetened coconut milk, refrigerated overnight, using only the cream, not the liquid
• 3 tablespoons maple syrup
• 1 tablespoon matcha powder
• 1 teaspoon vanilla extract
• OPTIONAL:
• chocolate chips, coconut chips, dried fruit, nuts, cacao nibs

Directions

• Mix ingredients together in a mediumbowl.
• Mix together with an electric mixer or food processor until thoroughly combined.
• Line a freezer safe pan with parchment paper (I used a 9 x 5 inch loaf pan).
• Pour ice cream mixture into pan and cover with aluminum foil.
• Place in the freezer overnight to allow to fully freeze.
• Allow to sit on the counter for 10 minutes to soften before serving.