Have a sweet tooth but don’t want to break the sugar bank? We get it. Bec’s sweet potato ice cream will be your new favourite sweet treat that won’t leave you with a sugar rush. It’s simple, incredibly delicious, and loaded with nutrients — and you’ll never even know it’s made from sweet potatoes.
Sweet Potato Ice Cream
Makes 1 1/4L
INGREDIENTS:
2 x 400mL / 14 oz cans coconut cream, chilled (place in fridge overnight to separate the cream from water)
1 x 400mL / 14 oz coconut milk
2 cups purple sweet potato, baked and mashed
1/2 cup Manuka honey
1 vanilla bean, seeded
Pink Himalayan sea salt
This recipe is part of Bec’s Dream Paleo Menu.
HOW-TO:
Add all the ingredients into a food processor and blitz until smooth and creamy.
Place in an ice cream container.
Stir every hour for the first 2-3 hours to prevent ice from forming
Once frozen, remove from freezer 5 minutes before serving to soften.
Note: If you want a soft serve like consistency, scoop some into a blender and blitz until creamy.
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