Mint choc chip matcha vegan ice cream recipe

Try this vegan ice cream recipe in a classic favourite flavour with a modern twist and healthy credentials. The sweet grassy tones of matcha powder are ideal for a refreshingly minty nice cream. Not only do they accentuate the herbal flavours of fresh mint but are an excellent way to add a beautiful natural green colour.

Raw organic cacao nibs take the place of sweetened chocolate chips and add a delicious crunch as well as dark chocolate intensity.

Non dairy nice cream is a great way to enjoy a frozen creamy treat without the sugar or the calories. Matcha and cacao are both full of anti-ageing antioxidant power, and provide many of the essential minerals needed for daily life. With no dairy and no sugar, plus the plant power of fresh green mint leaves, this recipe is super clean and extra delicious.

You could use any non dairy milk but canned coconut milk is thicker, sweeter, and has fat that lends body and texture to the whipped frozen ice cream. This recipe makes an excellent base for a bowl smoothie.

Vegan ice cream recipe for mint choc chip matcha nice cream

For 1 bowl

1/4 cup coconut milk

1/2 tsp peppermint extract (or spearmint for a softer flavour)

2 frozen bananas, in chunks

1/4 cup fresh mint leaves

2 tsp matcha powder

2 tbsp cacao nibs + 1 tbsp for garnish

1. Blitz the ingredients together in a food processor or blender, adding more milk if necessary.
2. Serve immediately

We recommend premium grade matcha powder for all your culinary uses. Available at wholesale prices from our bulk food store.