Purple Sweet Potato Ice Cream
2 cansfull fat coconut milk (~30oz)
1 1⁄2 cuppeeled and steamed purple sweet potatoes
1⁄3 cupMaple Syrup
1 tablespoonVanilla Extract
1 1⁄2 teaspoonCinnamon (optional)
2 cupsfresh blackberries
2 tablespoonssugar of choice
- Preheat oven to 400 F.
- Peel and slice sweet potatoes into small rounds. Steam until fork tender and let cool to room temperature.
- Add coconut milk, cooled sweet potatoes, maple syrup, vanilla and cinnamon to a blender. Blend until completely smooth (about 1 min). Pour into ice cream maker.
- Meanwhile, toss washed blackberries with sugar and place on sheet tray. Roast for 15-20 minutes, stirring once or twice. Cool completely before adding to ice cream!
- When ice cream is finished, gently stir in cooled blackberries. Transfer to freezer-safe container and let harden to desired consistency. Enjoy!
Yields 8 Servings