clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Snickerdoodle Blizzard

  • Yield: 1 -2 1x


  • 1 medium Japanese sweet potato (or regular sweet potato)
  • 3/4 cup Silk Unsweetened Cashew Milk
  • 5 pitted medjool dates
  • 1/4 cup Silk Unsweetened Cashew Milk for blending
  • 23 Snickerdoodle Cookies


  1. Bake the sweet potato in the oven or microwave. Scoop out the flesh and freeze overnight.
  2. Blend the 3/4 cup cashew milk with the 5 dates. Pour into an ice cube tray and freeze overnight.
  3. The following day, remove the sweet potato from the freezer and let it thaw for about 10 minutes.
  4. Blend the sweet potato, date/milk ice cubes, and the additional 1/4 cup milk on a high in a high speed blender until very smooth and creamy. You don’t want any lumps of sweet potato, so blend thoroughly and add 1 tablespoon additional almond milk if necessary.
  5. Crumble in 1-2 snickerdoodle cookies. Blend briefly to mix them in.
  6. Serve in a tall glass with a long spoon, and indulge!