We’re officially entering the “dog days of summer.” I knew I needed to write a post with some ice cream. Preparing homemade frozen treats normally involves a long waiting period and, inconveniently, an ice cream maker. This soft serve necessitates neither!
Ever tried purple sweet potatoes? They have a similar nutritional profile to the orange yams we all know and love, but are naturally even sweeter! Plus, LOOK AT THAT COLOR.
This recipe is vegan, paleo, and could not be simpler to prepare. The perfect end-of-summer treat that tastes indulgent but is also vitamin-packed. I used almond milk, but if you really want a rich texture, coconut milk would work perfectly.
What is the secret to making a creamy texture without added fat? The magic is in the blending! You’ll freeze the mix into cubes once, wait a couple hours, and re-mix. That’s it!
This recipe is inspired by Feasting on Fruit. Serves two people, but is easily doubled!
- 1 purple sweet potato
- 1 cup almond milk*
- 1 tsp vanilla extract
- 1/8 – 1/4 cup maple syrup (depending on sweet tooth)
- Pinch of salt
- 1/4 tsp ginger (optional)
- Topping options: crushed nutes, sprinkles, shredded coconut, or chocolate chips
- Using a fork, poke multiple holes in the potato. Microwave for 8 to 10 minutes, flipping halfway through. Alternatively you could roast the potato in the oven at 400 degrees for 45 minutes.
- Let the potato cool for a few minutes and remove the skin. Mash until you have 1 cup. There may be a little left over.
- Add all ingredients into a blender or food processor, scraping down the sides if necessary.
- Pour mixture into a shallow glass pan or ice cube tray and freeze for at least two hours, or overnight.
- Just before eating, remove mixture from freezer, and blend once more. This will give it a creamy, custardy, soft-serve texture. Serve immediately with toppings of choice!
*Cashew, soy, or even coconut milk would work here