Matcha Mint Chocolate Chip Nice Cream

RECIPE BY DIANE GARVEY FROM @THEBEETDROP & WWW.DIANEGARVEY.COM

"This mint chip nice cream is thick and creamy - a classic for good reason. For this version, I’ve added matcha into the mix and it’s delicious! I like using a combination of semi-sweet chocolate chips and cacao nibs for the chip in this mint-chip nice cream, but bits of any kind of chocolate will work great."

INGREDIENTS

• ¼ cup plant milk
• 1 tbsp agave
• ¼ tsp peppermint extract
• ⅛ tsp spirulina (optional)
• 1 tsp matcha
• 2 ½ cups sliced & frozen banana (extra ripe)
• 1 tbsp chocolate chips (more or less to taste)
• 1 tsp cacao nibs (more or less to taste)

METHOD

1. Add liquids into your blender, followed by matcha (and spirulina if using), and banana.
2. Blend until smooth and creamy, using the tamper to help the fruit blend.
3. Top with and mix in chocolate chips and cacao nibs. Serve immediately.

NOTES

• Start with as little milk as possible for the thickest nice cream. If your blender needs more liquid to work, add in a couple of tablespoons at a time, scraping down sides with a spatula as needed, until thick and creamy.
• If you want a strong mint flavor, ¼ tsp peppermint extract is perfect. If you want it a bit more subtle, use a scant ¼ tsp extract

Diane Garvey 

@thebeetdrop | www.dianegarvey.com

I love feeding people awesome vegan food. I've been a vegan chef in rest aurants for years in Boston, Chicago and Seattle. Now, I am an plant-based recipe creator and food videographer. I'm stoked to help people make living a vegan lifestyle easy. Feel free to dm me any questions, I love talking about all things food-related!