This matcha mint chocolate chunk ice cream is made with coconut milk for a creamy, dairy and gluten free dessert. A refreshing treat for the warmer weather!
Prep Time6 hourshrs20 minutesmins
Total Time6 hourshrs20 minutesmins
Course: Dessert
Cuisine: American
Keyword: matcha chocolate chunk ice cream, matcha ice cream, matcha mint chocolate chunk ice cream, matcha mint ice cream
Place coconut milk and mint leaves in a small sauce pot and steep over medium-low heat for 10 minutes. Remove from heat and let cool.
Once cool, remove mint leaves and transfer coconut milk to a bowl.
Add the extracts, vodka if using (just helps with texture when freezing), sugar, maple syrup and matcha. Whisk well until combined then chill mixture for 1-2 hours.
Strain chilled mixture to get rid of any clumps in the matcha then pour mixture into your ice cream maker and churn according to manufacturers directions.
Add chopped chocolate 1 minute before the end of churning until just incorporated.
Transfer to a freezer safe container and freeze for at least 4 hours before serving.
If freezing longer than 4 hours, remove ice cream from freezer and let sit for 10 minutes before scooping to soften.