Making Vegan Matcha Mint Chocolate Chip Ice Cream
There’s a slight change in the line-up of ice creams to be posted. It was supposed to be one involving candied ginger (and lemongrass!) but today the old and faithful “banana soft serve” trick is coming back with grassy matcha, a kick of peppermint and bites of chocolate. It takes virtually no time to make, so long as you have a food processor or high speed blender, which I don’t. If your blender is as desolate as mine, then whiz up the ingredients in batches. You can of course omit the peppermint and chocolate and up the coconut cream to 3/4 cup for the sole matcha flavor .
VEGAN MATCHA MINT CHOCOLATE CHIP ICE CREAM:
[ 4 bananas, peeled, chopped and frozen + 1/2 cup coconut cream + 1/4 cup condensed rice milk (recipe here) + 1 1/2 to 2 tablespoon matcha powder + 2 teaspoon peppermint extract + 1/2 tablespoon vanilla extract + 1/2 cup mini dairy free chocolate chips or chopped chocolate ]
Combine two tablespoon of coconut cream with the matcha powder and whisk until there are no more lumps.
In a food processor (S blade attachment) or blender, blend all the ingredients except for the chocolate chips. Blend at high speed until smooth and thick.
Pour into an airtight container and fold in the chocolate chips or chopped chocolate.
Freeze for at least 3 hours before serving. If it freezes solid, then leave to sit at room temperature for a few minutes until scoop-able.