Matcha Mint Chocolate Chip Ice Cream Sandwiches

A creamy and unbelievably delicious matcha mint chocolate chip ice cream, sandwiched between two chocolate cookies. Vegan, gluten-free and refined sugar free!

For the ice cream:
1 cup packed fresh mint leaves
1 3/4 cups light or full-fat coconut milk (full-fat will result in a creamier texture)
1 ½ cups raw cashews, soaked minimum 6 hours or overnight and then drained
¼ cup coconut oil, melted
⅓ cup raw/unpasteurized honey (or use maple syrup for a truly vegan option)
1 tbsp matcha powder
Pinch of sea salt
⅛ tsp natural peppermint extract (optional, to taste)*
115 g (4 oz) dark chocolate, chopped (or raw cacao nibs for a less sweet option)

For the cookies:
¾ cup sorghum flour
¼ cup arrowroot or tapioca starch
½ cup raw cacao powder
¼ tsp baking soda
½ tsp sea salt
½ cup coconut oil (solid)
¼ cup coconut sugar
½ tsp pure vanilla extract
1-3 tbsp water

View the full recipe at The Green Life →