Purple Sweet Potato Ice Cream
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
- 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
Please read through the above blog post for helpful tips & tricks!
Nutrition
Calories: 13kcal, Carbohydrates: 3g, Protein: 0.4g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.01g, Sodium: 194mg, Potassium: 15mg, Fiber: 0.4g, Sugar: 0.1g, Vitamin A: 1IU, Vitamin C: 0.1mg, Calcium: 6mg, Iron: 0.2mg