Coconut & Mint Ice-cream

Coconut & Mint Ice-cream

Serve: 3-4



½ cup coconut milk
¼ cup unsweetened flaked coconut
¼ cup maple syrup
½ tsp vanilla
¼ cup fresh mint 



Combine all the ingredients in the BioChef Atlas Power blender and blend on the ‘ice-cream’ setting until thick and creamy.
Transfer to a loaf pan and freeze at least 4 hours.
Serve scoops of ice-cream topped with flakes of coconut for a little extra texture and fibre.

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