Matcha Mint Oreo Ice Cream
A dairy-free matcha mint ice cream with crushed oreos!
Servings: 8 Scoops
Ingredients
- 27 ounces light coconut milk 2, 13.5 oz cans
- ½ cup pure maple syrup
- 2 teaspoons mint extract
- 1 teaspoon matcha green tea powder
- 1 ½ cups Oreo cookies chopped
Instructions
- 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.
Notes
Adapted from Food 52
Yield: 1 quart or 4 cups
Nutrition
Calories: 278kcal | Carbohydrates: 38g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 198mg | Potassium: 117mg | Fiber: 1g | Sugar: 24g | Vitamin A: 26IU | Calcium: 28mg | Iron: 4mg