Purple Sweet Potato Ice Cream

• Produce

  • 1/2 cup Pineapple
  • 1 lb Sweet potatoes, Purple

• Refrigerated

  • 2 3/4 cup Almond milk, unsweetened

• Condiments

  • 1 tsp Lime juice, fresh
  • 1/4 cup Maple syrup

• Baking & Spices

  • 2/3 cup Sugar, granulated
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/4 cup Pecans, toasted

• Beer, Wine & Liquor

  • 2 tsp Vodka or tequila reposado

Found on dorastable.com

Description

Directions

• Place sweet potatoes in a medium saucepan and cover with water. Bring to a simmer and cook for 20 minutes or until potatoes are tender.
• Let cool to room temperature.
• In a blender, combine the sweet potatoes, almond milk, sugar, maple syrup, vanilla, lime juice, and tequila. Process until smooth. The mixture should have the thickness of a heavy cream.
• Chill for at least an hour in the refrigerator, then pour into your ice cream maker according to the manufacturer’s instructions.
• You can mix in the pecans and pineapple in to the ice cream after the machine has finished spinning or you can add them to the machine when the ice cream is about to be done.
• Eat right away or freeze up to 5 hours to let the ice cream harden a bit.