Not gonna lie, I never really felt the pull of matcha until the day I decided to make mint choc chip ice cream. In fact you still don’t need to use it – but a little green certainly makes my smile widen.
Last week’s Peach and Raspberry Ripple Ice Cream was rich and creamy. This Double Mint Matcha Chocolate Chip Ice Cream recipe on the other hand is light, refreshing and therefore benefits from being enjoyed on the same day. And enjoy you will – who wouldn’t say no to choc chip ice cream, after all!
Why double the mint though? Fresh mint is steeped in coconut milk for a day and a half, and then finished off with the teeniest drop or two of peppermint oil to intensify the flavour. If your fresh mint is super strong, or you’re after the subtlest hint of this summer herb on your tongue, that may be all you need. But if you want yet more mint, add a droplet of oil. Taste as you go, and build the flavour to your own palate. I know you’re going to love this!
Mint Matcha Chocolate Chip Ice Cream
Prep time: 15 minutes + chilling + churning
Cook time: 5 minutes
Serves: 4
Print the recipe here!
3 cups coconut milk
2 oz (large bunch) mint leaves
1+1/2 teaspoons matcha
2 tablespoons honey
pinch sea salt
1-2 drops food grade peppermint oil (optional)
1/2 – 3/4 cup chocolate chips (or carob for AIP)
Put a freezer proof container in the freezer.
Put the mint leaves into a medium bowl. Heat the coconut milk in a pan until nearly simmering, then pour over the mint leaves. Leave to cool, then cover and refrigerate for 18 hours.
Next day, strain the mixture through a sieve into a bowl, and tightly squeeze the mint leaves over the mixture to extract as much of the juice as possible. Add the matcha, honey and salt and whisk it all together. Taste a small spoonful of the mixture and add peppermint oil if needed.
Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions.
Spread half of the churned mixture into the freezer proof container and spoon over half the chocolate chips. Spread over the second half of the ice cream, followed by the remaining chocolate chips. Briefly stir the ice cream to mix in the chips.
Place the ice cream in the freezer until you are ready to serve. This ice cream is best eaten on the same day.
Note: If you don’t have a machine, put the mixture into a freeze proof container and freeze until nearly firm. Beat with a whisk until smooth again and return to the freezer. Repeat two or three times. After the last beating, gently stir in the chocolate chips then leave to freeze.
This looks great! Would it work with cashew milk instead? I can’t stand the taste of coconut and always taste it in any dessert I make with coconut milk.
Yes absolutely it will be delicious. If you’re on the AIP elimination phase cashew isn’t compliant, it’s a Stage 2 reintroduction. Just thought I’d point that out.