This sweet potato ice cream recipe is perfect for vegans who love to enjoy frozen treats without any dairy. It is a creamy, delicious, and healthy dessert that is easy to make at home. The recipe uses sweet potatoes as the primary ingredient and is sweetened naturally using maple syrup. You can serve this ice cream as a standalone dish or use it as a topping for cakes and pies.
Prep Time
Preparation time for this recipe is about 15 minutes. You will need to cook the sweet potatoes and let them cool before blending them with the other ingredients.
Cook Time
Cook time for sweet potatoes is about 20-25 minutes. Once the sweet potatoes are cooked, the blending process takes about 5-10 minutes.
Ingredients
2 medium-sized sweet potatoes
1 can of full-fat coconut milk
1/2 cup of maple syrup
1 teaspoon of vanilla extract
1/4 teaspoon of ground cinnamon
A pinch of salt
Equipment
Baking sheet
Blender or food processor
Ice cream maker (optional)
Method
Preheat your oven to 400°F (200°C).
Peel and chop the sweet potatoes into small cubes.
Place the sweet potato cubes on a baking sheet and bake for 20-25 minutes, or until they are soft and tender.
Let the sweet potatoes cool down for a few minutes.
Combine the baked sweet potatoes, coconut milk, maple syrup, vanilla extract, cinnamon, and salt in a blender or food processor.
Blend the ingredients until they are smooth and creamy.
If you have an ice cream maker, pour the mixture into it and churn for about 20-25 minutes or until it becomes thick and creamy.
If you don't have an ice cream maker, pour the mixture into a container and freeze for 2-3 hours, stirring every 30 minutes to break up any ice crystals that form.
Once the ice cream is ready, transfer it to a container and freeze for at least 2 hours before serving.
Serve the sweet potato ice cream on its own or as a topping for cakes and pies.
Notes
This recipe makes about 4-6 servings.
You can adjust the sweetness of the ice cream by adding more or less maple syrup.
If you don't have sweet potatoes, you can use butternut squash or pumpkin as a substitute.
Nutrition Info
Calories: 247
Carbohydrates: 34g
Protein: 2g
Fat: 12g
Saturated Fat: 11g
Sodium: 38mg
Potassium: 337mg
Fiber: 2g
Sugar: 22g
Vitamin A: 16012IU
Vitamin C: 2mg
Calcium: 66mg
Iron: 2mg
Recipe Tips
You can add toppings to your sweet potato ice cream, such as chopped nuts, chocolate chips, or shredded coconut.
Make sure to use full-fat coconut milk for the creamiest texture.
Let the ice cream sit at room temperature for a few minutes before scooping to make it easier to serve.
If you don't have an ice cream maker, you can still make this recipe by pouring the mixture into a container and freezing it for 2-3 hours, stirring every 30 minutes to break up any ice crystals that form.
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