Prechill ice cream maker canister in freezer for 24 hours.
Rich and creamy with the natural sweet nuttiness of matcha and toasted coconut, this dairy-free dessert is sure to please everyone, even those without dietary restrictions.
Servings and Ingredients
|2 (13.5-oz.) cans Hy-Vee coconut milk|
|1 c. Full Circle Market light-colored agave nectar|
|1 tbsp. matcha powder|
|1 tsp. Hy-Vee vanilla extract|
|1 c. toasted coconut chips, plus additional for garnish|
|Fresh mint, for garnish|
Things To Grab
- Ice cream maker
- Blender or food processor
- Freezer safe covered container
- Small serving bowls
Place coconut milk, agave nectar, matcha powder and vanilla in a blender or food processor. Cover and blend or process until smooth. Chill for 1 hour or overnight.
Freeze coconut mixture in an ice cream maker according to manufacturer’s instructions. The mixture will be thick and the consistency for soft serve.
Add 1 cup coconut chips to frozen mixture; churn for 2 to 5 minutes more or until chips are combined. Transfer the ice cream to a covered container; freeze at least 2 hours.
To serve, remove ice cream from freezer about 15 minutes before serving. Serve in bowls; garnish with additional coconut chips and mint, if desired.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 0mg
- Sodium: 35mg
- Total Carbohydrates: 31g
- Protein: 0g