Bake sweet potato on parchment paper at 400 degrees, whole
with skin still on, until very soft, 45 minutes to an hour
depending on the size. 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. Add it to a blender.
Add the peanut butter, syrup, coconut milk, vanilla and salt.
Blend until completely smooth and creamy and not chunks are
remaining. It should be a fairly thick consistency. Add blended
ice cream base to a well insulated ice cream storage container
and place in the freezer.
Set 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 desired
consistency. About 2-3 hours should do it, depending on freezer
temp. After that, if freeze overnight, will need to let it sit out at
room temperature for about 15 minutes or so to soften a bit
before eating. Can also pop it in the microwave for 15-30
Tips on Freezing- Each time you let ice cream sit out and thaw,
you encourage ice crystals to form. So, you can freeze the ice
cream base in individual servings and just take out your serving
each time you want some ice cream.
Or, when removing the ice cream to thaw, the condensation that
forms underneath the lid, make sure to wipe that each time so it
doesn't refreeze and drop ice crystals into your ice cream.
Adapted from thevegan8
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