Monday 10 July 2017

Vegan Mint and Coconut Ice Cream

vegan, sugar free
👬8 🕤5 min + overnight

This vegan mint and coconut ice cream is made with coconut milk, fresch peppermint and spirulina. It's amazingly rich and creamy and not too sweet.


8 servings
1 can coconut milk (chilled for 10 mins)
1 scoop coconut cream
1 cup meat of a young coconut
10 g fresh mint leaves
pinch spirulina

Blend away in the blender until nice and creamy, then pour it in a ice cube tray. Freeze overnight or 6 hours.
Pop the cubes in your blender, blend away.
Scoop and toop with your favourite vegan chocolate (I used my own Vegan chcocolate :p) 

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