Purple Sweet Potato Ice Cream
How about dishing up some ice cream that is pretty, purple, delicious, and healthy? That’s what you’ll get with every scoop of my purple sweet potato ice cream. Molokai sweet potato ice cream is a treat you’ve simply got to try. Make it today and enjoy the creamy texture and flavors that taste so good, you’ll forget it’s good for you!
Servings: 8 Servings
Calories: 94kcal
Ingredients
- 1/2 cup water
- 2 large purple sweet potatoes washed and chopped into large cubes
- 1 cup oat milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon salt
Instructions
- Pour water and cubed sweet potatoes into a microwave-safe bowl or dish and microwave for 5-7 minutes or until sweet potatoes are fork tender. Strain off any excess water.
- Add cooked sweet potatoes, oat milk, maple syrup, vanilla, spices, and salt into a high-speed blender and blend until well combined. (About 30 seconds.)
- Pour into a loaf pan (or another freezer-safe pan) and place in the freezer for 4 hours (until it is frozen).
- Let sit at room temperature for 5-10 minutes. Break it into pieces and re-blend it. Return to the loaf pan, smoothing the top with a rubber spatula. Scoop with an ice cream scoop and serve in a bowl or in cones.
Notes
Storage Tips
Since it’s ice cream, you’ll need to keep this one in your freezer. The faster you enjoy it, the fresher it will stay. I recommend using your batch of purple sweet potato ice cream within 4-6 weeks for the best taste and texture. Remember, it’s so easy to make, you can always make more!
Nutrition
Calories: 94kcal | Carbohydrates: 21g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 83mg | Potassium: 231mg | Fiber: 2g | Sugar: 11g | Vitamin A: 8078IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
