Name: Purple Sweet Potato Ice Cream
Ingredients: 2 cups purple sweet potato ((baked and mashed)); 2 cups non-dairy milk ((almond milk used)); 1/4 cup maple syrup; 1 tsp vanilla extract; Pinch of sea salt

Description

This Purple Sweet Potato Ice Cream is a dazzlingly delicious vegan and paleo dessert made in the blender with almond milk so it’s easy and healthy too!

Ingredients

Scale

2 cups purple sweet potato ((baked and mashed))
2 cups non-dairy milk ((almond milk used))
1/4 cup maple syrup
1 tsp vanilla extract
Pinch of sea salt

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Instructions

Add all the ingredients to a blender, and blend on high until creamy and smooth with no chunks.
Pour into a shallow dish or ice cube tray and freeze overnight.
The following day, remove from the freezer for 5 minutes to thaw. Then break into chunks.
Re-blend the chunks in a high speed blender or food processor until thick and creamy like soft-serve. You will need to use the tamper or stop and scrape down the sides frequently.
Serve immediately. Or spread into a shallow dish and re-freeze for 30-60 minutes until scoop-able.
Enjoy!