Description
Dazzling purple sweet potato ice cream that is dairy-free and as creamy as can be. This vegan ube ice cream is spiced with ginger, cinnamon, and cardamom. This flavor profile is so drool-worthy you might want to have a napkin ready.
Ingredients
Units
Scale
- 1 cup Bolthouse Farms® Plant Protein Milk Unsweetened
- 2 large (4 cups) purple sweet potatoes
- 1/4 cup + 1 tablespoon maple syrup
- 1 1/4 teaspoon ground ginger
- 1 1/4 teaspoon ground cinnamon
- 1/2 teaspoon Himalayan salt
- 1/2 teaspoon ground cardamom
Instructions
- Prepare: Peel sweet potatoes (it doesn’t have to be perfect) and chop them into large cubes.
- Cook: Steam for 15 minutes (or until soft).
- Strain: Strain purple sweet potatoes.
- Combine: Add purple sweet potatoes and all other ingredients into a blender (or food processor) and pulse until well combined and the mixture is smooth. Don’t over blend.
- Freeze: Pour into a loaf pan (or another freezer-safe pan) and place in the freezer for 4-hours (until it is frozen).
Notes
You can save the water that the sweet potatoes were cooked in to use as a natural food coloring if you like.
- Prep Time: 5 minutes
- Freeze: 4 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Blend
Keywords: vegan ice cream, vegan nice cream, homemade ice cream, dairy-free ice cream, homemade dairy-free ice cream