Description
This Easy Purple Sweet Potato Ice Cream is a sublime blend of just three simple ingredients, making it a perfect vegan and gluten-free treat that’s as healthy as it is delightful. The vibrant purple hue from the sweet potatoes not only makes this dessert visually appealing but also packs it with antioxidants.
The creamy texture and sweet, earthy flavor profile of this ice cream make it a unique treat for all ages. Ideal for those following a plant-based diet or anyone looking for a dairy-free alternative to traditional ice cream, this recipe offers a delicious way to enjoy a cool dessert without any of the guilt.
Ingredients
3 medium bananas, about 300 grams
⅔ cup cooked purple sweet potato, or up to 100 grams
3 Tbsp granulated or liquid sweetener of choice
Instructions
Peel and slice the bananas into 1-inch slices.
Spread the banana slices on a parchment paper or inside a 1-gallon ziploc bag and freeze overnight (or until frozen solid).
In a food processor or high-powered blender, blend frozen banana slices and the rest of the ingredients together until smooth.
Serve immediately as a soft serve, or pour into a lidded container, preferably glass or microwaveable. Cover with plastic wrap or lid and freeze.
For best ice cream consistency, take the container out of the freezer and let sit out at room temperature for 10 mins. If it’s a microwaveable container, you can also microwave it for 15 seconds until softened.
- Prep Time: 10 minutes
Nutrition
- Calories: 220 kcal