Sweet Potato Ice Cream

Click here to buy my favorite sweet potatoes online. I recommend the Japanese Murasaki and the Okianwa. (Discount Code: EMMIE for 10% off!)

vegan, dairy-free, sugar-free, oil-free, whole-food plant-based

Use orange, Japanese, Okinawan, or Hannah sweet potatoes (do not use stokes purple-on-the-outside ones. those aren’t sweet enough!)

Ingredients:
• 200g baked sweet potato (a little less than 1 cup) (skin removed AFTER baking)
• 1 cup coconut milk
• 3-4 tablespoons maple syrup
• 1 tsp vanilla extract
• 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.

Here is the Ninja Creami I have.