Recipe Directions
1. Throw all ingredients in the high-speed blender and whip it up.
Jah rawstafari's Thoughts
By 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.
Enjoy!
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Comments
Top voted
evergreen
Sep 02, 2010
hi!...i just finished a scoop of this and it was so good!i mixed in some chopped cinnamon glazed pecans and topped it with date syrup and some more pecans i never would have thought of this,but i'm glad you did!thank you:)
bitt
Sep 08, 2010
thank you for answering. sadly i have no coconut trees growing in seattle. i will head to the asian market to check it out.
RawKidChef
Sep 01, 2010
Doesn't it have to be frozenn first? Ice Cream?
All
FuzzyWuzzy
Mar 06, 2011
I'm definitely trying this! I have 3 coconuts and a sweet potato that's growing eyes and begging for playtime.
Thanks!!
chakra essence
Oct 26, 2010
This sounds great. I wonder if I could just slice the tater, throw in in the freezer and use my Champion to homogenize it. Then add the spices and coconut at the end...I'll give it a try this weekend.
kellyayers
Oct 18, 2010
Isnt' that a lot of agave? I need to look into this recipe further?
yellowsnooks
Sep 13, 2010
Hey, can you use coconut flakes for a vegan recipe??
bitt
Sep 08, 2010
thank you for answering. sadly i have no coconut trees growing in seattle. i will head to the asian market to check it out.
jah rawstafari
Sep 05, 2010
Hi bitt. The coconuts I used are the thai young coconuts, that are already down to the white husk. They are flat on the bottom and coned on top. (Carried at almost all health food stores or Asian groceries) Depending on the age of the coconut, the meat inside can vary once you crack them open. Some will be very white and firm, others will be a purplish hue and jelly-consistancy meat. For ice creams, in general, you are going to want the firm kind. Unfortunately, there is no way of knowing what you are going to get. Sometimes I have to open more than one, but most of the thai ones are pretty consistant.OR if you are lucky enough to score young green coconut from a neighbor's tree - that is even better, because the thai coconuts are not organic.
bitt
Sep 04, 2010
i have a question, is the meat on the young coconut on the outside? i am confused about what the jelly is. sorry, i don't get coconuts too often.
bitt
Sep 04, 2010
oh this sounds soooo delicious! i am going to have to go get a coconut now. thank you.
rachel_akiko
Sep 02, 2010
Wow, that sounds awesome... I've never thought of something like that.
jah rawstafari
Sep 02, 2010
yum - glazed pecans! now you're talkin. I have a whole slew of pecans from my grandmother's trees in SC - that is a great flavor idea! thanks.
glad you enjoyed:)
evergreen
Sep 02, 2010
hi!...i just finished a scoop of this and it was so good!i mixed in some chopped cinnamon glazed pecans and topped it with date syrup and some more pecans i never would have thought of this,but i'm glad you did!thank you:)
jah rawstafari
Sep 01, 2010
Hi rawkidchef - how do you mean? After blending you treat it like any other ice cream and freeze according to your favorite method. i.e. ice cube tray and then put through juicer; or ice cream machine, ball, whatever.
Hope that helps:)
RawKidChef
Sep 01, 2010
Doesn't it have to be frozenn first? Ice Cream?
ardesmond2
Sep 01, 2010
Nice sistah i am digging this.....
tree ear
Sep 01, 2010
very original, love it. hope to try it out some time soon
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