Mint Matcha cocojune x Foodstirs Ice Cream Sandwiches

You can’t let the summer pass you by without a mint matcha ice cream sandwich moment… Look no further than this dreamy collab with the delish Foodstirs vegan chocolate chip cookies! A true matcha made in dessert heaven, these cuties are full of our mint matcha cocojune ice cream. Enjoy!

WHAT YOU’LL NEED

Matcha Ice Cream:

• 8 oz of pure coconut cocojune
• 2 large frozen bananas, cut into chunks
• Up to 2 tsp of matcha powder
• A few drops of mint extract (seriously be sparing. This stuff is stronnnnng.)
• 2 tbsp of a syrup sweetener (coconut nectar, maple syrup, honey or agave)
• 1 chocolate bar (your fave vegan one, we love Fine&Raw) cut into small shards

Vegan Chocolate Chippy Oatmeal Cookies:

• One box of Foodstirs Organic Chocolate Chippy Mix
• 1 cup quick-cooking oats
• 2 tbsp flax meal
• 6 tbsp water
• 6 tbsp olive oil

HOW TO MAKE

Matcha Ice Cream:

1. In a food processor or blender, combine your cocojune, frozen banana chunks, matcha powder, mint extract, and syrup sweetener and blend until smooth. Give it a taste too, check your mintiness levels and adjust them if necessary. 
2. Once your coco froyo is smooth and creamy, transfer it to a tupperware container, stopping frequently to sprinkle some chocolate chunks in.
3. Top the container off with a final layer of chocolate and drag a spoon or spatula through the froyo to make sure the chocolate is evenly distributed throughout.
4. Grab a spoon and start scooping or let this chill in the freezer for a half-hour to set up.

Vegan Chocolate Chippy Oatmeal Cookies:

1. Combine the flax meal and water in a small bowl. Whisk together, then set aside to thicken, about three minutes.
2. Preheat the oven to 350° F; line a baking sheet with parchment paper.
3. In a large bowl, combine the flax mixture and the olive oil.
4. Add the oats and one Foodstirs Organic Chocolate Chippy Mix; blend until a dough forms
5. Form dough into tablespoon-sized balls; place on the parchment-lined baking sheet at least one inch apart.
6. Bake 8 to 10 minutes, until the edges, begin to brown.
7. Cool completely on a wire rack.

Ice Cream Sandwich:

1. When cooled off take two cookies and spread a layer of ice cream.
2. Set these cuties in the freezer to harden and then enjoy 🙂

If you enjoyed this recipe, we think you’ll love the rest of our june recipes!