- 1/2 cup coconut milk
- 1/4 cup unsweetened flaked coconut
- 1/4 cup maple syrup
- 1/2 tsp vanilla
- 1/4 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.