Vanilla Bean Ice Cream
Yellow sweet potato creates a thick, naturally sweet base for this exceptionally easy vanilla ice cream!
Servings 1 full CREAMi pint
Ingredients
- 1 cup cooked yellow sweet potato flesh not orange
- 1 1/4 cups plain or vanilla non-dairy milk
- 1/2 cup soaked cashew pieces
- 1/4 - 1/3 cup light unrefined sugar see note
- 2 tbsp oat flour
- 1/4 tsp vanilla bean powder
- 1/4 tsp sea salt
Instructions
- In a blender, add all ingredient and puree until very smooth, stopping to scrape down blender bowl once or twice as needed.
- Transfer mixture to a CREAMi container and freeze (see note).
- Once fully frozen, place in CREAMi machine and set to ice cream function, running through that cycle twice.
- Serve! Once at an easily scoopable, smooth texture, serve!
Video
Notes
Prep Note: You may yield a little more than the “fill line” for the CREAMi pint. Reserve extra to enjoy as a sauce, or to refreeze in the pint after enjoying some as soft serve.
Sugar Note: I prefer to use light, unrefined cane sugar in this recipe. If you use date sugar or even coconut sugar, it will not dissolve as well and will also be dark in color for the final mix. I wouldn't substitute dates in this ice cream. Go with a different recipe that uses dates. Using the unrefined sugar, you can taste and adjust to use between 1/4 to 1/3 cup (not a lot of sugar for an entire batch)! Note that ice cream tastes sweeter at room temperature than it does when frozen.
Vanilla Bean Note: The vanilla bean powder gives a deep and beautiful vanilla flavor. If you don't have it, you can substitute 1/2 - 1 tsp of pure vanilla extract. The vanilla bean powder is much nicer to use here.