Rating4.3/5 (from 8 ratings)4.25
YieldA little less than a pint
1 sweet potato (whole, including skin)
¾ cup firm young coconut meat (not the jelly)
1 cup water or coconut water
3 tablespoons agave (or to taste)
1 teaspoon vanilla bean powder (for the lovely specks)
1½ tablespoons pumpkin pie spice (cinnamon, nutmeg, allspice, ginger, and cloves)
1. Throw all ingredients in the high-speed blender and whip it up.
Jah rawstafari's ThoughtsBy jah rawstafari
I know, another ice cream “recipe.” I just have to share the flavor idea because it came out absolutely divine!
Tastes like frozen cool whip and chilled sweet potato pie whipped together!
I did this on a whim, so the measurements above are “ish.” :)
I have a small “Donvier,” a hand-crank ice cream maker, and it was perfect fluffy goodness in 20 minutes.
I used filtered water because I didn’t want the coconut to overpower the sweet potato. I think this would also be good with some sort of nut-crumble topping or cookie to add the pie flavor. I’m just trying to cut out/back away from nuts.
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