The Creamiest Vegan Ice Cream ★★★★★1 review

Ingredients

• 1/3 cup of mashed purple sweet potatoes (1 medium size uncooked sweet potato)
• 2 Tbsp of lemon juice
• 1/4 cup brown rice syrup
• 2 Tbsp coconut nectar
• Solids of 1 coconut milk can (full fat)
• 2 tsp spiced rum
• Pinch of nutmeg
• Coconut whip as topping

Method

1. First boil the sweet potato in a small pot, covering it with enough water, and let it simmer on low heat, covered until cooked.
2. Add all ingredients except rum into a high-speed blender (add only the fat of the coconut milk, preserving the watery milk for later use).
3. Blend at speed 7 if using a Vitamix until smooth, then blend at speed 10 for 5 minutes, or until it thickens. If not using a Vitamix, just blend at medium speed then high speed.
4. Add the rum & blend briefly.
5. Pour the mixture into an ice cream container (I use bread baking pans lined with parchment paper).
6. Add 2 Tbsp of coconut whip cream in the middle and create some swirls using a chopstick.
7. Cover and freeze until firm.
8. The ice cream will stay soft and you will be surprised there are no ice crystals, just soft creamy ice cream that tastes amazing.
9. Serve in a bowl or in ice cream cones and top with more coconut whip cream.