This ice cream has a rich, decadent texture and real caramel flavor – all while remaining refined sugar-free, dairy-free,and with a bonus vegetable! This is by far my favorite ice cream recipe.
1cupunsweetened sweet potato pureecanned or homemade*
1cupfull-fat canned coconut milk
⅔ -1cupunsweetened almond or cashew milk
⅓cupcoconut sugar
2teaspoonspure vanilla extract
1tablespoonlucuma powder or 2 teaspoons carob powder
¼teaspoonpure plain or vanilla liquid steviaor ¼ cup coconut sugar, or to taste
½teaspoonrum or brandy flavoringor 1 tablespoon rum or brandy (optional)
⅛teaspoonkosher or fine sea saltor to taste
Instructions
Set up your ice cream maker according to the manufacturer’s directions.
In a high-powered blender, blend all ingredients until perfectly smooth and silky, scraping down the sides as needed. (You can also blend in small batches in a regular blender). It will be thicker than conventional ice cream – more like the texture of cake batter.
Pour into the ice cream maker and churn according to the manufacturer’s directions. For soft ice cream, serve immediately, or freeze until firm. If desired, top with Homemade Chocolate Shell (recipe follows).
Notes
*To make sweet potato puree at home: Bake a large sweet potato at 400°F until soft, about 45 minutes. Allow to cool and remove the skin. Cut into chunks and place in the bowl of a food processor. Process until perfectly smooth. Sweet potato puree can be made in advance and stored in the refrigerator for up to 5 days. I find that baking the sweet potatoes is preferable to boiling, since the potato caramelizes for a far superior flavor.