Coconut & Mint Ice-cream
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.