Makes 4 cups

• 1 13.5 ounce can light coconut milk
• 1 13.5 ounce can full fat coconut milk
• 1 teaspoon matcha
• 2 teaspoons mint extract
• 1/2 cup pure maple syrup
• 1/2 cup chopped dark chocolate

Blend the coconut milk, matcha, mint extract, and maple syrup and pour into a medium mixing bowl. (You can also use an immersion blender to blend directly in the bowl.)
Cover the mixing bowl with plastic wrap and chill the ice cream base in the refrigerator for about 2 hours. Chop your dark chocolate, and place in a separate bowl in the freezer as well.
Add the chilled batter to your ice cream maker and follow the manufacturer’s instructions. When the ice cream is about three quarters of the way done, add the chopped dark chocolate and allow it to finish processing.
Eat right away as soft serve, or transfer to an airtight container and place in the freezer to set (about 2 hours). Let thaw at room temperature for 15 minutes before serving.