Free Shipping on ALL Domestic Orders – Use code PUMPMEUP for a FREE Pumpkin Seed Protein sample with any order!

Sweet Potato Peanut Butter Ice Cream

Peanut Butter Ice Cream
Chef:Brandi Doming

ABOUT THE CHEF

Brandi is the creator of the blog The Vegan 8. She has been a passionate cook for years, but it was her husband’s painful disease with gout that led her to choose a vegan lifestyle. She chose a healthier way of eating for her family that ignited a passion to create unique and delicious vegan, gluten-free and oil-free recipes that use nature’s powerful whole foods to nourish and promote a healthier body and a healthier mind. Brandi’s belief is that food can be easy, use minimal ingredients, yet still be shockingly delicious.

This Sweet Potato Peanut Butter Ice Cream combines only five ingredients including creamy, natural peanut butter and sweet potato, making a simple dessert recipe that it is quick and delicious. Enjoy!

INGREDIENTS

  • ½ cup cooked, mashed sweet potato
  • 1 cup creamy peanut butter, with no additives
  • ½ cup + 2 tablespoons pure maple syrup
  • 1 can “lite” canned coconut milk (substitute with cashew or soy milk if necessary)
  • 1 tablespoon vanilla extract
  • ½ teaspoon fine sea salt
DIRECTIONS
  1. Preheat oven to 400 degrees, and cook the sweet potato on parchment paper for 45 min to an hour or until very soft, depending on the size of your potato (do not steam or boil it, as too much water will be absorbed into it; let it cool a few minutes).
  2. After cooled, peel the skin off the potato and mash it thoroughly well with a fork. Pack it in the measuring cup (1/2 cup) really well and level off. Add it to a blender.
  3. Add the peanut butter, syrup, coconut milk, vanilla and salt (if using) to the blender, and blend until completely smooth, thick and creamy.
  4. If you have an ice cream maker, finish the recipe by using it! 🙂
  5. Otherwise, add your blended ice cream base to a well insulated ice cream storage container and place in the freezer.
  6. Set a 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 your desired consistency, approximately 2-3 hours, depending on your freezer temp (note that if you let it freeze overnight, you will need to let it sit out at room temperature for about 15 minutes or so to soften a bit before eating).
  7. Optional Drizzle a chocolate sauce of your choice on top.
  8. Enjoy!

NOTES

Serving size: ½ cup
Nutrition Info Calories: 312.4 Fat: 19.8 g Carbohydrates: 24.1 g Sugar: 17.8 g Sodium: 115.3 mg Fiber: 3.5 g Protein: 8.2 g


Boost Any Recipe

Peanut Butter Ice Cream

RECENT ARTICLES

Benefits of Acai Bowls
Benefits of Acai Bowls
by

Maybe not save your life, but definitely, maybe, probably help in some ways. Or at least contribute to a delicious…

FacebookPinterestTwitterFacebook Messenger
Healthy Vacation Destinations
Healthy Vacation Destinations
by

Get your bucket list ready, as we’ve found 7 of the top US healthy vacation destinations for the conscious traveler.…

FacebookPinterestTwitterFacebook Messenger
FacebookPinterestTwitterFacebook Messenger