Matcha Mint Cookies And Cream Ice Cream

• 2 cans (13 1/2 Oz. Size) Light Coconut Milk
• 1/2 cups Pure Maple Syrup
• 2 teaspoons Mint Extract
• 1 teaspoon Matcha Powder
• 1-1/2 cup Chopped Newman-O's Hint O' Mint Creme-filled Mint Chocolate Cookies

1. In a blender (or a large bowl using an immersion blender), blend coconut milk, maple syrup, mint extract and matcha powder until well blended. If using a blender, transfer mixture to a large bowl. Cover bowl tightly with plastic wrap and refrigerate 2 hours.
2. Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions. Add chopped cookies during last 1-2 minutes of churning.
3. Spread churned mixture evenly into bottom of a loaf pan, Tupperware or bowl; cover tightly and freeze at least 2 hours until firm.
4. Makes 4 cups. Recipe adapted from Food 52.

light coconut milk, maple syrup, matcha powder, newmano

Taken from tastykitchen.com/recipes/desserts/matcha-mint-cookies-and-cream-ice-cream/ (may not work)