Elements:

• 1 cup organic heavy cream (or 2 cups for a creamier ice cream)
• 2 cups unsweetened almond milk
• 2 TBS matcha powder (green tea powder)
• 1 cup Swerve (or Exact Cherish Sugar) *keeps ice cream soft
• 1 tsp stevia glycerite
• 1 tsp mint extract (or 1/four cup chopped contemporary mint leaves…I venerable chocolate mint leaves)
• half of tsp Celtic sea salt (keeps it soft)

Directions:

1. In a monumental blender, mix all substances and blend until mint leaves are pureed.
2. Freeze combination in ice cream maker, following the producer’s instructions.
3. Store the ice cream in an airtight plastic container within the freezer.
4. Allow to freeze for as a minimum 2-Three hours sooner than serving.
5. High with mint chocolate chocoperfection chips, if desired.

Read More