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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