Prechill ice cream maker canister in freezer for 24 hours.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 0mg
- Sodium: 35mg
- Total Carbohydrates: 31g
- Protein: 0g
Daily Values
0%
Iron 6%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 2%