Sweet Potato Ice Cream

A quick + easy recipe for No Churn Sweet Potato Ice Cream! 🍠🍨 This frozen treat is better for you than traditional ice cream and such a great hot summer staple!

Recipe by: Heather | Fit Mama Real Food

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Ingredients

• 1 Bako Sweet Organic Orange Sweet Potato

• 1 cup raw cashews (boil in water for 10 minutes then drain)

• 1/2 cup coconut cream

• 1/3 cup maple syrup

• 1 tsp vanilla extract

• 1/2 tsp cinnamon

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Directions

1. Preheat the oven to 400 degrees F.

2. Pierce the sweet potato a few times with a fork and place it on a parchment paper-lined baking sheet.

3. Bake for 45-60 minutes, until fork tender and allow to cool.

4. Make the ice cream base by blending the cashews, coconut cream, maple syrup, vanilla, and cinnamon together until smooth.

5. Pour into an ice cube tray and freeze fully (about 3-4 hours).

6. To make sweet potato ice cream add the flesh from the sweet potato plus the frozen ice cream cubes into a food processor. Blend until smooth. Serve right away for a soft ice cream, or freeze for 1-2 hours for a firmer ice cream.

   Note: I like to add a drizzle of melted chocolate and coconut oil for a nice magic shell situation!

• Health Benefits

  Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.

• What's the difference between a sweet potato and a yam?

  Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.