Coconut & Mint Ice Cream


  • 3-4


  • 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.