This 4 ingredient ice-cream which uses a highly nutritious vegetable and benefits from its fantastic colour is a winner. Packing in lots of protein, fiber, Manganese, Copper, Potassium and Iron as well as Vitamins B6 & C. Its also full of anti-oxidants.
Ingredients (24 servings)
8 sweet potatos, 4 cups Organic Coconut Milk (full fat), 1/2 cup Coconut Syrup, 2 tsps Pure Vanilla Extract (cinnamon optional)
- Steam the sweet potatoes for 30- 45 minutes or until fork-tender and the peel easily removes.
- Drain and submerge in cold water until cool enough to remove peels by hand.
- Separate the coconut cream from the coconut milk after being refridgerated. Set the coconut water aside for use in smoothies or freeze for future use. Scrape the coconut cream from the top of the can into the blender. Add the sweet potatoes, coconut syrup and vanilla extract. Blend until smooth, scraping down the blender sides periodically, as needed.
- Transfer to an airtight, freezer friendly container and freeze for at least 2-3 hours before serving. Alternatively pour blended mix into an ice-cream maker for up to 20 minutes and freeze.