Mint ice cream with matcha and chocolate chips

Summer is approaching, and with it, the days when we'll crave to cool down. Enjoy this wonderful ice cream with a hint of √mint, √coconut and √chocolate.

Ingredients:

• 3 egg yolks
• 100 ml coconut milk
• 200 ml coconut cream
• 1 tbsp matcha
• 10 fresh mint leaves
• 100 g erythritol
• 30 g hot water
• 40 g dark chocolate chips

 

Method of preparation:
Dissolve the matcha in the hot water, stirring well. Set aside.

Whisk the egg yolks with the erythritol and add the milk.

Prepare a second pot where you can place the pot with the egg yolks and milk to create a bain-marie.

Cook in a bain-marie over low heat! Simmer until the mixture thickens. Don't expect a very thick cream, but it should not be watery and should have a dense consistency. Remove from heat and let cool completely.

Add the matcha and finely chopped mint leaves. Cool the mixture thoroughly and add the cream.

Stir well and perfectly combine all components. Only then add the chocolate chips.

Stir again and pour into a suitable container with a lid for storing the ice cream and place in the freezer.

For 2 hours, every 30 minutes, remove the ice cream from the freezer and whisk it with a mixer on low speed.

This will prevent the formation of crunchy ice crystals and make the ice cream fluffier.

After that, let it freeze completely, and by the next day, it will be wonderful to consume. Before serving, take the container out for about 20 minutes to allow the ice cream to soften slightly. Garnish with strawberries and fresh mint♥

The recipe was presented to us by Neda Doykova – winner of the "Your GREEN masterpiece with Dragon Superfoods" game!