Purple Sweet Potato Ice Cream
Ingredients
- 1 can, 403ml coconut cream
- 1/2 cup coconut milk
- 3/4 cup steamed cubed purple sweet potato
- 1/3 cup agave nectar
- 2 tsp vanilla extract
- 1/4 healing tsp guar gum
- 1 Tbsp vodka (to prevent ice cream from freezing too hard)
Preparation
Blend all ingredients in a high speed blender until creamy and smooth
Add to an ice cream maker, following manufacturers instructions
Or, if you are like me and you don't have an ice cream maker, add to a loaf pan and freeze, removing every hour for 5-6 hours to whisk well
Once frozen, thaw for 10-20 minutes for optimum creaminess and scoop-ability