Vegan Ice Cream

Name: Vegan Ice Cream
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 8.8 oz sweet potato (peeled and cooked (*see notes)); 1/3 cup maple syrup (or liquid sweetener of choice); 7 small dates (pitted); 1 1/3 cups canned coconut milk (full fat (*see notes)); 4 tbsp cacao powder (or cocoa powder); 1 tbsp vanilla extract ((*see notes)); 1/2 tsp instant coffee (optional); Pinch of sea salt

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Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 7

Author : Michaela Vais

chocolate dairy free ice cream

Ingredients

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8.8 oz sweet potato (peeled and cooked (*see notes))1/3 cup maple syrup (or liquid sweetener of choice)7 small dates (pitted)1 1/3 cups canned coconut milk (full fat (*see notes))4 tbsp cacao powder (or cocoa powder)1 tbsp vanilla extract ((*see notes))1/2 tsp instant coffee (optional)Pinch of sea salt

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Instructions

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Step 1

Cook a medium-large sweet potato. I used a white Japanese sweet potato which I boiled in a pot with water (about 15-20 minutes). However, if using orange sweet potato I highly recommend baking in the oven at 400 °F (200 °C) until it's soft (about 45 minutes). It's also possible to microwave the sweet potato for some minutes until soft. Let cool. The cooked and cooled sweet potato should weigh 250 grams.

Step 2

Add all ingredients to a blender or food processor. Blend until completely smooth, silky, and creamy. Add the mixture to a loaf pan, cover it with plastic wrap and place in the freezer. An ice cream storage container works even better. If you have an ice-cream maker, then feel free to use it. The ice cream will be even creamier.

Step 3

Freeze for at least 4 hours for a soft serve consistency or overnight. Let thaw at room temperature for about 20 minutes before serving. Enjoy! Store in the freezer for up to 2 weeks, but it tastes the best when fresh.