↑ THAT IS VEGAN. ↑
Sorry, don’t mean to shout. Except that I do. Because totally vegan yet totally delicious matcha mint cookies and cream ice cream is worth shouting about. There is no other way to convey its tastiness except for maybe sharing the fact that I’ve been eating it every day by the scoopful (more accurately, scoops-ful).
I’ve been meaning to make a matcha mint ice cream for a while — something about that combo has just been on my mind, wooing me, luring me in, lightly tapping on my shoulder saying, “Hey! I need to be a thing in your life.” Except not in a creepy way, but rather a nice, polite, happy ice cream times way. Ahem.
And then recently, I also gave in to a bag of mint creme-filled cookies at the grocery store (they, too, were tapping me politely on the shoulder, swears) and when I got home, mouth maybe full of cookie, I had the epiphany: Matcha. Mint. Cookies and Cream. All up in an ice cream. Yes.
At first, I had grand plans to make this ice cream the traditional way, with heavy cream and whole milk and all that goodness, but when I found this recipe, made with maple syrup and light coconut milk, I was intrigued. There’s no way this could be ice cream. There’s no way this could taste like ice cream. I had to try it.
Well, in case you don’t know where this is going, I’ll tell you: It DOES taste like ice cream.
OK, I will admit it is a wee less creamy than regular ice cream (it’s almost like a sorbet, as the husband noted), but even then the flavor, the consistency, the cool matcha mint-y freshness with bits of creme-filled chocolate cookies is all there. The matcha not only lends color but a little bit of its savory flavor, too; the mint extract is subtle but refreshing; and the chocolate sandwich cookie bits? Those are my favorite part, because I like a little texture and crunch in my ice cream and these deliver both, plus a lot of chocolate yums.
If it is (FINALLY) springtime by you like it is here, I say it’s high time for ice cream. Maybe with a scoop or two or three in a cone outside, on the lawn, with the sun on your pasty winter face (← that’s me, guys. So very pasty).
- 2 (13.5 oz) cans light coconut milk
- ½ cup pure maple syrup
- 2 teaspoons mint extract
- 1 teaspoon matcha (green tea) powder
- 1½ cups chopped Newman-O's Hint O' Mint creme-filled mint chocolate cookies
- 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.
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