Matcha Mint Chip Ice Cream

This matcha mint chocolate chunk ice cream is made with coconut milk for a creamy, dairy and gluten free dessert.

Matcha Mint Chip Ice Cream

Ingredients

1 tablespoon The Republic of Tea Matcha Tea
2 cups heavy cream, divided
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 can sweetened condensed milk
3/4 cup chocolate chips, chopped
1 pack sugar-cookie dough, store bought or homemade
1 cup flour

Instructions
1) Heat 1 cup heavy cream over low-medium heat. Whisk in The Republic of Tea Matcha Tea until smooth. Whisk in remaining cream, vanilla extract and peppermint extract. Transfer to a large bowl and freeze for 15 minutes.

2) Remove from freezer. With a hand mixer, beat for 5 minutes, or until stiff peaks are formed. Gently fold the ice cream into the condensed milk until mixture is smooth and without lumps. Fold in chocolate chips, leaving some for topping.

3) Pour ice cream mixture into a bread pan, sprinkle with remaining chocolate chips, cover with wax paper and freeze for at least 6 hours or until completely set and firm.

4) Before serving the ice cream, make your sugar-cookie cups. Spray the inside of a muffin tin with cooking oil. Mix cookie dough with flour, and shape into cups inside tins. Freeze for 15 minutes.

5) After 15 minutes, remove cookie cups from freezer and bake per instructions on the cookie-dough package. Remove from oven and allow to cool completely.

6) Scoop Matcha Mint Chip Ice Cream into cooled sugar-cookie cups, serve and enjoy!

 

Source : allrecipes.com

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