Matcha Mint Cookies and Cream Ice Cream

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.

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.

Spread churned mixture evenly into bottom of a loaf pan, Tupperware or bowl; cover tightly and freeze at least 2 hours until firm.

Makes 4 cups. Recipe adapted from Food 52.