If you were brave enough to click on a recipe with the word "vegan" in it, congratulations! You've won the dessert lottery. Not only is this recipe completely smooth, delicious, wholesome and filling, but it's a total hit with the kids (and the parents!) at any family-friendly event. No ice cream maker needed! The picture here includes a vegan chocolate syrup. We thought the ice cream was totally delicious on it's own, but the link to the syrup recipe is in the recipe notes below.
| Servings |
| 1 cup |
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If you were brave enough to click on a recipe with the word "vegan" in it, congratulations! You've won the dessert lottery. Not only is this recipe completely smooth, delicious, wholesome and filling, but it's a total hit with the kids (and the parents!) at any family-friendly event. No ice cream maker needed! The picture here includes a vegan chocolate syrup. We thought the ice cream was totally delicious on it's own, but the link to the syrup recipe is in the recipe notes below.
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Ingredients
- 1 sweet potato
- 1 cup creamy peanut butter
- 2/3 cup maple syrup
- 1 can light coconut milk or substitute 1 3/4 cup almond or cashew milk
- 1 tbsp vanilla extract
Servings: cup
Instructions
- Cook your sweet potato your preferred method. I baked mine on parchment paper at 400 degrees, whole with skin still on, until very soft, 45 minutes to an hour depending on the size of your potato. Do not steam or boil it, as too much water will be absorbed into it. Let it cool a few minutes.
- Once your potato is cooked and cooled a bit, peel the skin off and completely mash it really well with a fork. You don't want any chunks or skins. Pack it in the measuring cup (1/2 cup) really well and level off. The rest of the sweet potato can be discarded. Add it to a blender.
- Add the peanut butter, syrup, coconut milk, vanilla and salt (if using). Blend until completely smooth and creamy and not chunks are remaining. It should be a fairly thick consistency. If you have an ice cream maker, then by all means, use it. Otherwise, add your blended ice cream base to a well insulated ice cream storage container and place in the freezer. I really recommend an ice cream container designed for storing ice cream like this one . It will truly make a difference in keeping your ice cream soft after fully freezing. Set your timer for 1 hour and stir the ice cream around really well, as the edges will start to firm up first. Add back to the freezer and do this every 30 minutes until it is solid or at your desired consistency. About 2-3 hours should do it, depending on your freezer temp. After that, if you let it freeze overnight, you will need to let it sit out at room temperature for about 15 minutes or so to soften a bit before eating. You can also pop it in the microwave for 15-30 seconds too if you like.
Recipe Notes
If you want to try making the vegan chocolate syrup shown in the picture (we didn't), you can find the recipe here: http://thevegan8.com/2013/02/13/mini-vegan-double-chocolate-cakes-or-muffins/
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Jessica Turner
President & Executive Director at KitchenFable Publishing, Inc.
Jessica has worked in sales for telecommunications and print media companies for over a decade. Three years ago, she found a passion for nutrition and whole foods and is excited to learn and share her discoveries with local parents who, like her, want her children to grow up healthy and happy. Jessica lives in Cornelius, Oregon with her two beautiful sons, Noah, age 6, and Max, age 4.
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