Chocolate Mint Chip Ice Cream
2 cans full fat coconut milk (chilled)
1 ripe banana
2 tbsp raw cocoa
2 tbsp maple syrup
1 tsp Matcha Tea powder
1–1 1/2 tsp peppermint extract (your preference)
1/2 to 1 cup raw cacoa nibs (your preference)
Blend everything except the nibs together until well combined.
If using an ice cream maker, pour into the machine while running and process for 19 minutes.
Add the cacoa nibs and mix for one more minute.
Remove immediately from ice cream maker. Transfer to a freezer safe container.
If not using a machine, add the nibs and mix. Transfer to a freezer safe bowl and place in the freezer for 30 minutes. Remove from freezer and stir in the frozen bits to the rest. Place back in the freezer. Repeat twice more.