Vegan Salted Caramel Ice Cream
Once again, sweet potatoes step in to create a magical ice cream!
Servings 1 CREAMi pint
Equipment
Ingredients
- 1 cup cooked yellow sweet potato flesh Hannah sweet potato, see note
- 1 cup non-dairy milk
- 1/2 cup coconut sugar see note
- 1-2 tbsp macadamia nut butter or raw cashew butter optional, see note
- 2 tsp pure vanilla extract or 1/2 tsp vanilla bean powder
- 1/2 tsp little scant sea salt
Instructions
- In a high-speed blender, puree all ingredients until very smooth.
- Transfer the 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! Makes 1 pint
Notes
Coconut Sugar Note: Coconut sugar has a natural ‘caramel’ flavor so is perfect for this recipe. Don’t substitute regular unrefined sugar here. You can substitute date sugar, but the flavor and texture will be somewhat different. I find 1/2 cup yields a mixture that is sweet enough. If you want it a touch sweeter or have more ‘caramel’ flavor, you can add another 1-2 tbsp of sugar to taste. For those wanting to sub in dates... I have tested this fully with dates and the flavor isn’t as good. You can, however, substitute pitted dates for about half of the sugar. So, instead of 1/2 cup of coconut sugar with 1/3 cup of pitted dates and 1/4 cup of coconut sugar.
Nut Butter Note: A touch of mac butter or raw cashew butter will give this ice cream an extra depth of luxuriousness. Even 1 tbsp is lovely. But you can omit if you need a lower fat content. I use Wilderness Poets macadamia or raw cashew butter.