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.

Dairy-Free Toasted Coconut Matcha Ice Cream

Prechill ice cream maker canister in freezer for 24 hours.

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.