Sweet Potato Ice Cream
🍦SWEET POTATO ICE CREAM 🍦
** spoiler alert! 😝
This ice cream tastes nothing like sweet potato and is like a chocolatey creamy heaven... without the dairy, sugar and gluten 😍
You have got to try this out!
Vegan GF Sweet Potato Ice Cream
250gr sweet potato peeled and cooked (*see notes)
1/3 cup (105 g) of maple syrup (or liquid sweetener of choice)
3-4 (50 g) Medjool dates pitted
1 1/3 cups (320 ml) canned coconut milk full fat
4 tbsp (24 g) cacao powder
1 tbsp vanilla extract
Pinch of sea salt
1. Cook a medium-large sweet potato.
I used an orange sweet potato and baked it in the oven at 200°C until it was soft (approx. 45 minutes). It's also possible to microwave the sweet potato until soft. If using a white Japanese sweet potato, boil in a pot with water (about 15-20 minutes).
Let it cool; the cooked and cooled sweet potato should weigh 250g.
2. Add all ingredients to a blender or food processor And blend until completely smooth, silky, and creamy.
3. Add the mixture to a loaf pan, cover it with plastic wrap and place in the freezer. An ice cream storage container works even better. If you have an ice-cream maker, then feel free to use it. The ice cream will be even creamier 👏🏻
4. Freeze for at least 4 hours for a soft serve consistency or overnight. Let thaw at room temperature for about 20 minutes before serving. Enjoy! Store in the freezer for up to 2 weeks, but it tastes the best when fresh.
Thanks to @tae_paige for sharing this delicious recipe 🙏🏻❤️