An ice cream recipe that’s made of vegetables and requires no churning? I know what you’re thinking: “This must be a soup recipe, right?” Wrong! Vibrant purple sweet potatoes shine in this health-ified vegan version of ice cream and get a creamy helping hand from luscious, full-fat coconut cream. A high-speed blender does all the churning and mixing necessary, resulting in a luxurious ice cream that’s equal parts delicious, beautiful and easy.
Reduce the time in the freezer. Freeze for 2 to 3 hours and then serve.
Line 9 x 5 inch loaf pan or other freezer-safe container with parchment paper.
To make purple sweet potato mash, prepare steamer basket in saucepan over small amount of water and bring to a boil. Place chunks of sweet potato in steamer basket and cover. Steam for 15 to 20 minutes, until tender.
Transfer steamed potatoes to heatproof bowl and mash with potato masher or handheld mixer until no chunks remain. Allow potato mash to come to room temperature.
While potato mash is cooling, add coconut cream and almond milk to saucepan. Heat over medium-low heat until fully combined with a smooth, creamy texture.
Transfer milk mixture to high-speed blender and add purple sweet potato mash, maple syrup, cinnamon, nutmeg, sea salt and vanilla. Blend until all ingredients are fully incorporated and mixture is creamy and thick.
Pour ice cream into prepared loaf pan and pack down firmly. Smooth the surface using rubber spatula. Cover loosely with plastic wrap.
Freeze for 6 to 8 hours for a firm ice cream. Defrost ice cream for 10 to 15 minutes before scooping.
This recipe is part of the That rainbow plant life collection.
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