Ninja Creami Dairy-Free Matcha Ice Cream

In a medium bowl, whisk together the Laird Instant Matcha Latte powder, monkfruit sweetener, coconut milk, vanilla extract and fine sea salt until smooth.

Pour the mixture into an empty Creami pint container and seal with its storage lid. Freeze for 24 hours.

Remove the lid and place the pint container into the Creami outer bowl. Fit the creameriser paddle to the lid and secure it in place.

Position the assembled outer bowl on the motor base, twist the handle clockwise to raise and lock it, then select the 'Ice Cream' programme.

If the ice cream looks crumbly after processing, return the bowl to the base and choose 'Re-Spin' to achieve a smoother texture.