Sweet Potato Ice Cream (no sugar added)
Recipe by Shannon
Feel free to adjust the sweetness to your own tastes. I made mine with 1/4c dates, and it was subtly sweet, but went well with the sauteed pears. Increase the amount if you like, especially if you want to enjoy the ice cream on its own.
1 can lite coconut milk
1/4c-1/2c pitted Medjool dates, finely chopped
1/2c roasted sweet potato puree* (I used a heaping 1/2c)
1 cinnamon stick (or use some ground cinnamon)
1/4t freshly grated nutmeg
1t vanilla extract
sauteed pears**, for serving
Reserve a few tablespoons of coconut milk. In your blender or food processor, add roasted sweet potato, dates, and coconut milk. Puree a few minutes, until everything is well blended and dates are evenly distributed. Pour mixture into a medium saucepan, then add cinnamon stick, nutmeg and salt. Turn to medium heat and slowly heat the mixture just until it starts to boil.
Remove pan from the heat. Add arrowroot to reserved coconut and whisk until smooth, then add to the sweet potato/coconut milk mixture. Add vanilla extract and stir until mixture is well combined. Cool mixture completely, then churn according to manufacuterer's directions. Serve with sauteed pears, if desired.
* I roast my sweet potatoes in a 350deg oven, wrapped in foil, for ~1hr or until a fork easily pierces the potato. The the flesh of the sweet potatoes, and any juice released while baking, goes into the blender/food processor to make extra smooth!
** I sauteed 1 small pear in a 1/2T butter over medium-low heat until they started looking caramelized, ~15min or so.
|I swear those are pears and not mushrooms :)|