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ice cream- vegan peanut butter sweet potato Recipe

   
 

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     ice cream- vegan peanut butter sweet potato

Category   Desserts - Breads
Sub Category   None

Ingredients
1/2 c cooked, mashed sweet potato
1 c creamy peanut butter
1/2 c - 2 tbs maple syrup
1 3/4 c coconut milk
1 tb vanilla extract
1/2 tsp pink himalayan sea salt
 

Instructions
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 seconds too. 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


Originally Submitted
11/22/2018





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