Mint & Choc Chip NiceCream

by Marika Roseberg
0 comment
AuthorMarika RosebergDifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time6 hrsTotal Time6 hrs 10 mins
 1 can coconut milk (chilled for 10mins)
 2 tbsp coconut cream
 1 cup coconut meat
 ½ tsp peppermint oil
 ½ tsp vanilla bean paste
 1 tsp agave nectar
 spirulina for colour
 2 tbsp dark chocolate or cocoa nibs
1

Tip coconut cream, milk & meat into the blender. Add peppermint oil, vanilla and agave nectar.

2

Blend until smooth, then pour into an ice cube tray and freeze for at least 4 Hours or overnight.

3

Tip the frozen nice cream into the blender and blend until nice-creamy. Add shredded chocolate or cocoa nibs and enjoy.

Ingredients

 1 can coconut milk (chilled for 10mins)
 2 tbsp coconut cream
 1 cup coconut meat
 ½ tsp peppermint oil
 ½ tsp vanilla bean paste
 1 tsp agave nectar
 spirulina for colour
 2 tbsp dark chocolate or cocoa nibs

Directions

1

Tip coconut cream, milk & meat into the blender. Add peppermint oil, vanilla and agave nectar.

2

Blend until smooth, then pour into an ice cube tray and freeze for at least 4 Hours or overnight.

3

Tip the frozen nice cream into the blender and blend until nice-creamy. Add shredded chocolate or cocoa nibs and enjoy.

Mint & Choc Chip NiceCream

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