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Categories:Viewed: 7 - Published at: 6 years ago
Ingredients
- 2 cans (13 1/2 Oz. Size) Light Coconut Milk
- 1/2 cups Pure Maple Syrup
- 2 teaspoons Mint Extract
- 1 teaspoon Matcha Powder
- 1-1/2 cup Chopped Newman-O's Hint O' Mint Creme-filled Mint Chocolate Cookies
Method
- 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.
