Sweet Potato Ice Cream
vegan, dairy-free, sugar-free, oil-free, whole-food plant-based
Ingredients:
• 200g baked sweet potato (a little less than 1 cup) (skin removed AFTER baking)
• 1 cup non-dairy milk (higher fat, like coconut, will yeild creamiest results)
• 3-4 tablespoons maple syrup
• optional: 1 tsp vanilla extract
• optional: ⅛ tsp sea salt
Instructions:
Wrap sweet potato in parchment then foil. Bake at 400°F for 60–75 min until gooey. Cool, peel, and blend all ingredients until smooth. Pour into Ninja Creami pint, freeze 24 hrs. Spin on “Lite Ice Cream” or “CreamiFit.” If crumbly, add splash of milk + re-spin.
Even if you don't have a Ninja Creami, this is delicious just on it's own.