Kate’s Dairy Free Sweet Potato Soft Cream
Makes 4 Japanese-sized servings
Recipe from Kate of Eat, Recycle, Repeat
Recipe Notes: This recipe is simple, but just requires some prep time. The day before I want to make it, I usually roast the sweet potatoes if I haven’t already, soak the dates overnight, and make sure my ice cream bowl is in the freezer. You can use any variety of sweet potato here. If you can get your hands on some purple sweet potatoes, I suggest adding a squeeze of lime juice for a tropical flavor.
1 cup mashed sweet potato flesh, either roasted or steamed in the crockpot
1 (14-ounce) can full fat coconut milk, Native Forest is BPA-free
1/2 medium avocado
6-8 dates, soaked until plump or 15-20 drops liquid stevia, such as NuNaturals
1/4 cup almond or coconut milk
Remove the pits from the dates, if using. Blend all the ingredients together until smooth and creamy. Add the mixture to your ice cream maker and freeze according to manufacturer directions. Mine took about 20 – 25 minutes. Serve immediately.
This ice cream is best eaten the day you make it—after all, you don’t take soft serve home from the vendor and freeze it. That being said, I usually can’t eat an entire batch on my own, so I freeze it in individual servings and let thaw for about 10 minutes. You can also re-blend the ice cream with a banana & milk of choice for a delicious shake!