Purple Sweet Potato Nicecream by @rainbowplantlife 🍦
What You'll Need:
1-2 medium purple sweet potatoes
2 cups canned coconut cream
1/3 – 1/2 cup pure maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
1 1/2 teaspoons pure vanilla extract
How To Make:
Prepare purples sweet potato mash. Prepare a steamer basket in a saucepan over a little bit of water. Peel sweet potatoes and cut into large chunks. Place in steamer basket and cover, steaming for 15-20 minutes until tender.
Mash steamed potatoes completely, using a potato masher or electric mixer. You don’t want any chunks left. Allow potato mash to cool to room temperature.
While the potatoes are cooling, scoop the coconut cream into a saucepan. Heat over medium-low heat until all solid chunks have melted and you have a smooth, creamy texture.
Transfer the coconut cream to a high-speed blender (I use a Vitamix). Add in the purple sweet potato mash, maple syrup, cinnamon, nutmeg, sea salt and vanilla. Blend until fully incorporated and mixture is creamy and thick.
Pour the ice cream mixture into a parchment paper-lined freezer-safe container (I used a standard 9″ x 5″ loaf pan). Pack the ice cream down firmly and smooth the surface using a rubber spatula. Cover loosely with plastic wrap.
Freeze for 6-8 hours for firm ice cream and defrost ice cream for 10-15 minutes before scooping. Alternatively, for a soft-serve texture, freeze for 2-3 hours. Enjoy & stay fresh! ➰ #nicecream