Peanut Butter Sweet Potato Ice Cream

• Produce

  • 1/2 cup Sweet potato, cooked

• Canned Goods

  • 1 can Coconut milk, lite canned

• Condiments

  • 5/8 cup Maple syrup, pure
  • 1 cup Peanut butter, creamy

• Baking & Spices

  • 1/2 tsp Sea salt, fine
  • 1 tbsp Vanilla extract

• Other

  • Optional, but recommended! Bittersweet Chocolate Peanut Butter Sauce

Found on thevegan8.com

Ingredients

• 1/2 cup cooked, mashed sweet potato
• 1 cup creamy peanut butter, with no additives (I used Santa Cruz organic, only has added salt, if you are allergic to pb, cashew butter would work great)
• 1/2 cup + 2 tablespoons pure maple syrup
• 1 can lite canned coconut milk (or you can sub with another creamy milk like cashew or soy, the creamier, the better the results. You will need 1 3/4 cups plant milk)
• 1 tablespoon vanilla extract
• 1/2 teaspoon fine sea salt (only if your peanut butter doesnt have any added already)
• Optional, but recommended! Bittersweet Chocolate Peanut Butter Sauce
• Note: If you choose to make the Bittersweet chocolate sauce, then I recommend making it the day before you want to eat the ice cream, so it gets really nice and thick. It only takes 5 minutes to make! This ice cream uses no fillers, gums or oils, so it will harden a bit more after fully freezing overnight more than commercial ones. I recommend a container like this , because it really helps to keep the ice cream softer.

Directions

• Cook your sweet potato your preferred method. I baked mine on parchment paper at 400 degrees, whole with skin still on, until very soft, 45 minutes to an hour depending on the size of your potato. Do not steam or boil it, as too much water will be absorbed into it. Let it cool a few minutes.
• Once your potato is cooked and cooled a bit, peel the skin off and completely mash it really well with a fork. You dont want any chunks or skins. Pack it in the measuring cup (1/2 cup) really well and level off. Add it to a blender.
• Add the peanut butter, syrup, coconut milk, vanilla and salt (if using). Blend until completely smooth and creamy and not chunks are remaining. It should be a fairly thick consistency. If you have an ice cream maker, then by all means, use it. Otherwise, add your blended ice cream base to a well insulated ice cream storage container and place in the freezer. I really recommend an ice cream container designed for storing ice cream like this one . It will truly make a difference in keeping your ice cream soft after fully freezing. Set your timer for 1 hour and stir the ice cream around really well, as the edges will start to firm up first. Add back to the freezer and do this every 30 minutes until it is solid or at your desired consistency. About 2-3 hours should do it, depending on your freezer temp. After that, if you let it freeze overnight, you will need to let it sit out at room temperature for about 15 minutes or so to soften a bit before eating. You can also pop it in the microwave for 15-30 seconds too if you like.
• Drizzle Bittersweet Chocolate Peanut Butter Sauce all over the top and serve!
• Tips on Freezing: Each time you let ice cream sit out and thaw, you encourage ice crystals to form. So, you can freeze the ice cream base in individual servings and just take out your serving each time you want some ice cream. Or, when removing the ice cream to thaw, the condensation that forms underneath the lid, make sure to wipe that each time so it doesnt refreeze and drop ice crystals into your ice cream.

Nutrition